Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Tuesday, February 3, 2009
Honey lemon curd
In the photo, I've put the lemon curd into a simple hazelnut/butter tart crust. You do not need a crust though. It is great as a pudding! I also want to try it with the honey frosting from Breaking the Vicious Cycle.
4 Tbs. butter (or ghee) at room temp.
1/3 cup honey
5 egg yolks
1 whole egg (switch to yolk only for intro)
2/3 cup lemon juice
1 tsp. lemon zest (leave out for intro)
Cream the butter and honey together. Beat in egg yolks, one at a time. Mix in whole egg. Mix in lemon juice. Mix in zest.
Pour mixture into a heavy-bottomed non-reactive sauce pan. Cook over low heat*, stirring constantly, until the mixture coats the back of the spoon. Taste now. You can add a bit more honey if it's too tart, but the flavors will mellow as it cools. If you add more honey, cook until mixture coats the back of your spoon again.
Pour into a bowl. Cover with plastic wrap touching the curd (so you don't get a yucky skin). Put in the fridge for several hours. It will keep for several days, but I guarantee it won't last!
*Some people are finding that they need to raise their heat slightly to get their curd to thicken. Feel free to do so, but I would recommend you do it incrementally and be patient. If you heat it too quickly on too high a heat, it will curdle. If that happens, you may strain the whole product through a sieve or cheesecloth to remove the scrambled egg bits.