prep time: 5 minutes, plus 15 minutes to chill
•
cook time: 15 minutes yield: 2¾ cups (¼ cup per serving)
prep time: 5 minutes, plus 15 minutes to chill
•
cook time: 15 minutes yield: 2¾ cups (¼ cup per serving)
This lemon curd is indispensable. I serve it straight up in individual bowls for a decadent creamy treat and also use it to make my Lemon Curd Dutch Baby ( see here ).
1 cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here )
½ cup lemon juice
4 large eggs
½ cup coconut oil
1 tablespoon grated lemon zest, for garnish (optional)
1. In a medium heavy-bottomed saucepan, whisk together the sweetener, lemon juice, and eggs. Add the coconut oil and place over medium heat. Once the oil is melted, whisk constantly until the mixture thickens and thickly coats the back of a spoon, about 10 minutes. Do not allow the mixture to come to a boil.
2. Pour the mixture through a fine-mesh strainer into a medium bowl. Place the bowl in a larger bowl filled with ice water and whisk occasionally until the curd is completely cool, about 15 minutes.
3. Serve in individual bowls, garnished with lemon zest, if desired, or store in the refrigerator for up to 4 days.
busy family tip: Can be made up to 4 days ahead.
