Paleo Lemon Curd

We just moved into a house with its own lemon tree. And when I say lemon tree, I actually mean lemon factory because there are so many lemons on this tree I almost can’t keep up. Almost.

Trying to use all these beautiful fruits before they spoil, I’ve been trying my hand at preserves, jams, cakes, drinks, anything I can throw a lemon at and I’m still not tired of them. It’s so exciting to have food from your own garden.

I grew up with my mum making the most divine lemon curd. I had no idea how it was made but in my head, it was very complicated, involved thermometers, separating eggs, lots of time and just too much hassle. I was totally wrong. It’s the most simple recipe, easy to make and packs a punch in the taste department.

If you’ve never had lemon curd before, it’s like a lemon sorbet and preserved lemons had a baby and called it curd. It’s lemony and sweet, but not sickly and leaves your mouth feeling all clean and refreshed.

I love it on top of pancakes or toast with butter or straight from the jar. It’s also awesome in smoothies or on top of granola.

So don’t be scared. Just because your Nan used to make it doesn’t mean it’s difficult and my version has substantially less sugar than traditional recipes so no guilt is required while eating it.

I’d love to hear from you if you give this recipe a whirl. Make sure you tag us @naked_paleo on Instagram and #eatnakepaleo

Jen xx

Paleo Lemon Curd

Makes 1 cup or a small jar

Paleo, GF, dairy free

Prep time + tidy up: 5mins

Cook time: 10mins

Ingredients:

2 large free range eggs

1 large lemon – juice and zest

2 tbsp coconut oil

2-3 tbsp maple syrup

Pinch of salt

Method:

On a low heat, add all ingredients to a saucepan and stir slowly with a wooden spoon.

You'll need to constantly move the ingredients until they thicken enough to coat the back of the spoon for approx. 4 mins.

Note: You don’t want the mixture to ever come anywhere near a simmer or the eggs will scramble. You'll know they have scrambled if your mixture becomes lumpy.

If cooking this way makes you nervous you can also make this recipe over a bain marie (a bowl sitting on top of a pot of water) and stir continuously for approx. 20 mins.

Once the mixture has thickened, remove from heat and press through a fine sieve to remove the lemon zest.

Store in a glass jar in the fridge for up to 7 days.

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