Sunday, March 6, 2011


 This Isn't My Lemon-Curd

What's a girl to do when the lemon curd curdles? Whip out the stick blender of course! Dessert saved.

Stevia Sweetened Lemon-Curd -I eat this like a pudding while it is still warm. Delicious!
3 Egg yolks, beaten slightly
1/8 c. fresh lemon juice
1/4 tsp liquid stevia
1/4 stick of butter (4 tbsp) OR half extra-virgin coconut oil and butter

I don't really have a good method for this. Sometimes it turns out, sometimes it doesn't. I usually combine the first 3 ingredients and then when the curd begins to form I take it off the heat and add the butter and stir it in like crazy. Tonight it didn't work so I emulsified it, mayonnaise style and it turned out silky and lovely. Here is a really interesting article that says it is fool-proof and because it uses whole eggs and not just egg yolks I might just have to modify my method. The author says to cream the fats and sugars (or in my case stevia) together and then add the eggs one at a time, as if you were making a cake. Lastly add the lemon juice. Pour the mixture into a heavy bottomed sauce pan and cook over low heat stirring constantly until it thickens nicely. The full recipe can be found here


1 comment:

  1. I've never even heard of lemon curd! How do you eat it? On bread like the picture shows?