Print
Lemon Curd
Recipe adapted from Against All Grain. Makes enough to fill 6 meringue shells, plus a little bit left over.
Prep Time 5 minutes
Cook Time 30 minutes
Chill 4 hours
Total Time 4 hours 35 minutes
Servings 6 servings
Calories 216 kcal
Ingredients
- 1/2 cup raw honey
- 2 teaspoons lemon zest
- 1/2 cup lemon juice fresh, the juice of about 2 medium-sized lemons
- 6 organic or pastured egg yolks
- pinch sea salt
- 4 tablespoons grass-fed butter
Instructions
-
Combine the honey, lemon zest, lemon juice, egg yolks, and salt in a medium saucepan and whisk to combine.
-
Stir constantly over medium heat until mixture has thickened.
-
Strain through a fine sieve into a bowl.
-
Add the butter and stir until melted.
-
Refrigerate and serve chilled.
Recipe Notes
- Enjoy the leftover curd as a topping for crepes, ice cream, or pancakes. Or simply eat with a spoon. Delicious!
Nutrition Facts
Lemon Curd
Amount Per Serving
Calories 216
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 215mg72%
Sodium 77mg3%
Potassium 55mg2%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 24g27%
Protein 3g6%
Vitamin A 493IU10%
Vitamin C 9mg11%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.