Lemon Curd

April 14, 2011  { }  

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Gluten-Free, Refined Sugar-Free Lemon Curd

This refined sugar-free lemon curd is perfect for spring and summer. I can’t help it…I’m on a lemon kick. My gluten-free Lemon Coconut Bars started the craze at my house.

When Joe gets home from work, we always talk about our day. I’m usually making dinner. He sits down at the kitchen table with a cup of coffee and we chat. When I told him I made lemon curd, he immediately went for the refrigerator. That’s not like him. He’s got more self-control than most people.  He eats his dessert after dinner religiously.

One bite and he was all smiles. Then, he said, “Honey, if you put this in that really good pie crust you make and top it with meringue…” His sentence was cut short by another bite of sweet-tart lemony creaminess.

He couldn’t resist. Few things make me happier.

So, don’t be surprised if there’s a lemon meringue tart here soon. Joe usually gets whatever he asks for.

A Make-Shift Splash Guard to Keep Your Kitchen Clean

A little tip to help you when you’re making this at home – it splatters.  To keep my stovetop and myself clean, I made a ’sheild’ of sorts out of plastic wrap.  It kept the lemon curd in the bowl where it belongs.

What has the warmer weather inspired you to make?  Feel free to share links to your favorite spring recipes.

Lemon Curd
makes about 2 cups

4 extra large eggs
1/2 cup agave nectar
1/2 cup fresh squeezed lemon juice
1 tablespoon lemon zest
4 tablespoons unsalted butter, at room temperature

Put the eggs and the agave nectar in the top part of a double boiler.  (A note: I make a double boiler out of a pot and a heat-proof bowl. For this, I  used a stock pot and a large glass bowl that fit partially inside the pot.) Bring a small amount of water to boil in the bottom of the double boiler.  While the water is coming to a boil, beat the eggs and the agave nectar with a hand-held mixer on high speed until they’re light yellow and ribbon, or rest on top of the mixture for a second before disappearing when you lift the beaters.

Mix in the lemon juice and lemon zest, then put the top of the double boiler on the pot with the water boiling gently.  The bowl should not touch the water. Beat on medium high speed until the mixture thickens and reaches 140 degrees F.  Take the lemon curd off the double boiler and beat in the butter 1/2 tablespoon at a time.  Push through a fine mesh sieve into a clean bowl, place plastic wrap directly on the curd, and refrigerate until chilled.  Once chilled, store in the refrigerator in an airtight container.

Note: If you want your lemon curd to be less tart, reduce the lemon juice to 1/3 cup.

Much love,

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