Paleo Lemon Curd

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Try making this Paleo Lemon Curd to add to your next dessert option! Lemons are an excellent source of Vitamin C and aid in preventing weight gain, cancer, and kidney stones. Eggs reduce the risk of heart disease and are rich in both protein and omega-3 fatty acids. Date sugar is a healthier alternative to white sugar as it is not refined and contains many health promoting minerals. Pair this lemon curd with paleo cheesecake, scones, or any dessert and enjoy!

Ingredients:

  • 10 tbsp dairy-free butter

  • 1 tbsp finely grated lemon zest

  • 1 ½ cups date sugar

  • ⅛ tsp sea salt

  • 2 egg yolks

  • 4 eggs

  • 1 cup fresh lemon juice

Instructions:

1) Place the dairy-free butter in a heatproof bowl and pour the lemon zest over it. Cover with a mesh strainer and set aside.

2) In a medium-sized saucepan, combine the date sugar, salt, egg yolks, and eggs. Gradually mix in the lemon juice.

3) Heat the mixture over medium heat and stir well. The mixture should begin to thicken. Use a thermometer to test the temperature and heat until the mixture reaches 165 degrees Fahrenheit (between 5 to 10 minutes). Over time the mixture will become thin but will thicken again as the eggs cook. If it starts to bubble, immediately remove from heat.

4) Pour the curd through the mesh strainer and into the bowl of butter and lemon zest. Mix until combined well.

5) Transfer the lemon curd to jars without a lid to allow to cool. After about five minutes, cover the jars with a lid and store in the refrigerator for up to 2 weeks.

6) Spread this lemon curd over your favorite paleo pastries or desserts and enjoy!