Luscious Paleo Lemon Curd
Paleo lemon curd.
I think I’m addicted.
In fact, I don’t think I’ll be waiting until Springtime to make lemon curd anymore. This is so tasty and delicious and can be put on ohhhh so many things! Allllll the things in fact! You can enjoy it very simply as I’ve shown above just topped with some fresh berries. I had some blackberries in the refrigerator, but any berry would be wonderful! I can’t wait to go get some strawberries, raspberries and blueberries to try out with this curd. Imagine spreading this luscious lemon curd on scones, pancakes, waffles, layering it in a trifle with berries and whipped coconut cream, or just eating it solo with a spoon!
I have made traditional lemon curd before, although it’s been awhile, and it was so yum. This time I made it paleo by subbing out the white sugar and replacing it with raw honey. I also opted to use ghee rather than butter this time around. My favorite ghee is made by OMGhee, however you can make it at home yourself, or use butter (Kerrygold grassfed butter is my pic!)
I also wanted to try out cooking the curd in a circulating water bath, commonly known as sous vide. This method allows for a steady temperature during the entire cooking time with no need to stand over the stove stirring the custard. I used my amazing Nomiku immersion circulator and based my temperature and cooking time off of their blog post here.
SECRET INGREDIENT: I decided to add in some fresh grated ginger to really help the lemon flavors POP! The amount I used was subtle enough that even if you aren’t a ginger lover like I am, you will still like this. I will probably double the amount I use in my next batch to make it more pronounced. Because I can never have too much ginger!
Equipment You’ll Need:Print
- 3 Meyer lemons, zested then juiced
- 1/2 cup raw honey
- 1/3 cup ghee or butter, melted
- 4 eggs
- 1/2 cup lemon juice (from the 3 lemons)
- 1 inch fresh ginger, grated on microplane
- pinch of sea salt
- Zest lemons using microplane or vegetable peeler (make sure to avoid white pith.)
- In a food processor, add zest, honey and grated ginger, pulsing first then process until zest is combined.
- Next, add melted ghee/butter and process.
- Then add in eggs, one at a time until combined.
- Finally, add lemon juice and sea salt and process until just mixed.
- Fill sterilized canning jars with lemon curd and place lid on. Submerge in water bath and cook at 79* C for 40 minutes (-OR- pour lemon curd into a stock pot and cook over low heat for approx 10 minutes stirring frequently)
- Gently whisk the curd to stir and then reseal jars.
- Cool jars in an immersion ice water bath set at 0*C for about 20 minutes or until chilled (-OR- put jars in refrigerator to cool)
- (recipe adapted from Ina Garten’s Lemon Curd, found on foodnetwork.com)