Jun 11
2013

Healthy Lemon Curd

Homemade Lemon Curd
Lemon Curd has been on my Recipe Wishlist for about two years now…  TWO YEARS!  I don’t know why it took me so long to make it — it probably had something to do with all that butter, sugar and egg yolks — but I finally made it and I’m glad I did.
Homemade Lemon Curd
This Lemon Curd is actually vegan (surprise!), because I made it for my family.  My parents love lemony flavored things and are trying to lower their cholesterol levels so they are keeping the amount of yolks they eat in check.  I am neutral to lemon curd, it’s not really my favorite thing in the world (that’s what chocolate is for).Homemade Lemon Curd
But after topping some yogurt with this lemon curd I kind of got obsessed…  let’s just say we finished the entire batch in a short two days.  I think I might make a batch just for myself, shhh.  I will make a more authentic Lemon Curd using egg yolks since I don’t have high cholesterol and if it is just as delicious as the curd recipe posted here, I’ll post the recipe ASAP!
Homemade Lemon Curd
Look at the creaminess.  Make it for yourself and you’ll be glad you did.
Lemon Curd

Yield: ~1+1/3 cups

Ingredients

Instructions

  1. In a small pot, whisk together the almond milk and corn starch. Place over medium heat.
  2. Whisk in the lemon juice, food coloring, lemon flavor, erythritol and salt. Whisk every minute or so, then whisk constantly once the mixture starts to bubble around the edges of the pot.
  3. When mixture starts to thicken and bubble constantly, whisk for a few minutes and then remove pot from the heat.
  4. Whisk in the shortening until fully combined and place on the counter to cool.
  5. Every five minutes or so, whisk the mixture. When mixture has cooled down a bit, pour into a bowl, cover with plastic wrap touching the surface and refrigerate overnight.

Notes

This curd is best served the day it is made but it keeps for a couple days after if stored properly. Just give it a stir a couple times every day so it stays smooth.

Recipe adapted from: Healthy Happy Life

http://dessertswithbenefits.com/lemon-curd/
I decided to compare the nutrition label for my healthy homemade Lemon Curd to the Joy of Baking lemon curd.  The J.o.B. label is on the left and the D.W.B. label i son the right:
Healthy Dessert Blog  Healthy Dessert Blog
Hmmm which one to choose?!  Obviously the label on the right.
110 caloriess vs. 50 calories,  13g of sugar vs. 0g of sugar,  unhealthy vs. healthy, bad for you vs. good for you!
–  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  —  –
Homemade Lemon Curd
The lemon curd pictured here looks a little different, huh?  Well, it is…  it was my first attempt at making lemon curd but it ended up turning into a “sauce.”  That doesn’t sound very appealing, but trust me, it tasted DIVINE.
Homemade Lemon Curd Homemade Lemon Curd
Healthy Lemon Curd

This fresh and super tangy lemon curd sauce will awaken your senses and zip some excitement into your meal!  It’s perfect over vanilla ice cream and other neutral-tasting desserts.

Lemon Curd Sauce

Yield: ~1+1/2 cups

Ingredients

  • 1/2 cup Unsweetened Almond Milk
  • 1/2 cup + 1 tbs Lemon Juice, fresh
  • 1/4 tsp Lemon Flavor
  • 8g (1 tbs) Arrowroot Starch
  • 96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)
  • 1/8 tsp Salt
  • 1/4 tsp Natural Lemon Food Coloring
  • 48g (1/4 cup) Butter Flavored Spectrum Organics Shortening

Instructions

  1. In a small pot over medium heat, whisk together the almond milk, lemon juice, lemon flavor and starch (don't let the almond milk and lemon juice sit together too long)
  2. Whisk constantly for about 2 minutes, then stir in the erythritol and salt (it will thicken at first and then thin out a bit). Cook for a total of ~5-10 minutes)
  3. Reduce heat to low and add the food coloring. Turn the heat off and add the shortening. Whisk mixture until the shortening is fully incorporated.
  4. Remove the pot from the heat and let cool on the counter for about 30 minutes, whisking occasionally. Pour mixture into a sealable container, seal tightly and refrigerate until chilled.

Notes

This recipe is: sugar free, gluten free, vegan!

Recipe adapted from: Healthy Happy Life

http://dessertswithbenefits.com/lemon-curd/

This sauce is best served the day it is made.  Since it makes a lot, I used most of it to make a lemony frosting for some lemon blondies!

Labels: DIY, Eggless, Erythritol, Gluten-Free, Icings-Frostings-and-Spreads, Lemon, Low-Carb, Low-Fat, No-Bake, Nutrition-Label, Sugar-Free, Vegan

5 Trackbacks/Pingbacks

  1. Pingback: Desserts With Benefits on June 13, 2013
  2. Pingback: Desserts With Benefits on July 27, 2013
  3. Pingback: Vegan Orange Curd | Gastromony on August 19, 2013
  4. Pingback: Chocolate-dipped ice-cream tacos – two versions! | marfigs on July 20, 2014
  5. Pingback: Raw lemon curd ice-cream cake with taco crunch | marfigs on July 21, 2014

Comments (20)

  1. Rosalie: June 11, 2013

    This looks great! I’ve a particular cake (infinitely customizable: a typical cake with fruit + jam or curd swirled on top–blueberries and lemon curd is a lovely combo) that my parents adore but I feel atrocious making it for them on the regular, so this will help ease my concerns :)
    Quick question: either I’m completely incapable of reading or you’ve forgotten to indicate at which stage in the process the shortening gets added in. Thanks for any clarification!

  2. dessertswithbenefits: June 11, 2013

    Rosalie- I’m glad this healthy lemon curd recipe can help you and your parents feel better about what they are eating!
    Sorry for the confusion, I updated the instructions. The shortening is added to the pot once you remove it from the heat. Thanks for letting me know about that :)

  3. Judy: June 11, 2013

    I LOVE lemon curd! I am, however, allergic to almonds. What would be a reasonable substitute? I use coconut flour, but it has a much stronger flavor than the almond flour, and I know it’s not an equal swap. Any suggestions?

  4. dessertswithbenefits: June 11, 2013

    Judy- You can use any “milk” you like… like coconut milk, soy milk, rice milk, oat milk, etc. Almond flour is not used in the recipe.
    I wouldn’t recommend adding coconut flour to the recipe because it will absorb too much liquid and might make the curd gritty.

  5. J: June 12, 2013

    Can I still use butter for this? I trust a cow more than a chemist.

  6. dessertswithbenefits: June 12, 2013

    J-
    You can definitely use butter instead of the shortening, but please try to use organic butter to avoid unnecessary/added hormones, colorings and flavorings :)
    Also, the non-hydrogenated shortening I linked to in the recipe is not a chemical or manmade ingredient. It is nothing like “I can’t believe it’s not butter” or margarine, it is organic and made from palm fruit oil, not the genetically modified canola or soybean oil.
    Anyways, I hope you like the recipe!
    -Jess

  7. Peggy: June 12, 2013

    This looks amazing!

  8. Oh, how pretty! And I bet it tastes great, too :)

  9. Trish @infinebalance: June 17, 2013

    Hold the phone! OMG. I made lemon curd about a month ago – with real eggs – and have to say I couldn’t eat it. I knew there was a tonne of eggs in there. And while I am not a strict vegan, I could not bring myself to eat that much butter, eggs and sugar.
    This is really awesome. I have to try this!

  10. Ester @nurturemygut: June 26, 2013

    What a wonderful recipe! I will have to try it with Lakanto, also a sugar free zero glycemic sweetener.
    I have been wanting to make a lemon curd and yours looks great! Have you used it for a filling between layers in a cake?? I am wondering how it would hold up.

  11. dessertswithbenefits: June 27, 2013

    Mmm sounds good! I haven’t tried filling a cake with it, but if you do I’m sure it would hold up just fine, as long as it is served the day it is made :)

  12. Maggie: July 9, 2013

    this is an odd sort of question but what is the mixture like sans shortening? have a few issues with butter/margarine/shortening- would I be able to leave it out/decrease it in this recipe and still be left with a substance similar to lemon curd? thanks :)

  13. dessertswithbenefits: July 9, 2013

    Maggie- I haven’t tried this recipe without the shortening but I believe it makes it more creamy and holds it together better. You can probably reduce the amount a couple tablespoons no problem. If you omit it completely, just try to serve the curd as quickly as possible because it might separate in the fridge… if it does though you can probably just whisk it back together. I hope this recipe works out for you!

  14. Jennifer E.: October 16, 2013

    Where do you find those cute spoons with the hole on the end? They are adorable! And I love lemon curd. Its been my favorite on toast since childhood. :)

  15. Jennifer E.: October 16, 2013

    Where did you find those cute spoons with the holes on the end? They are adorable! And I love lemon curd. It has been my favorite on toast since childhood!

  16. dessertswithbenefits: October 17, 2013

    Jennifer-
    I got the spoons from Crate & Barrel! They don’t sell the colored ones anymore, they only sell white now… however I’m sure you can find colored ones at other stores or online :)

  17. Jane Easton: October 27, 2013

    Glad to see you making a vegan lemon curd. I’ve found other recipes – they keep in jars too for a while, not sure why yours doesn’t? But it does look like a great recipe! And all such recipes prove ther is no need to use eggs – they are so cruel. Billions of wee fluffy male chicks gassed or crushed every year around the world (30 million in the UK alone) -whether organic or not -because they can’t lay eggs and are too scrawny to breed for meat. I’ve seen the footage, it’s awful and most people haven’t a clue about the real cost of eggs. So I hope you will keep on devising lovely cruelty-free vegan recipes! Best wishes, Jane. PS I think you would love Ms Cupcake’s all vegan baking book – awesome recipes!

  18. betsy shipley: November 12, 2013

    I make a vegan chocolate sauce sweetened only with stevia and it is terrific! I am on my way to the kitchen to make both the lemon curd and chocolate sauce.
    betsy shipley

  19. Audrey: November 26, 2013

    Do you think this could be made with Greek yogurt instead of shortening? I LOVE lemon curd, and want to add some protein to this, and Greek yogurt and unsweetened applesauce are my go tos for replacing shortening or butter (health issues). Regardless, this recipe looks amazing and I’m sure it tastes even better :)

  20. dessertswithbenefits: November 28, 2013

    Audrey-
    That is definitely an AWESOME idea but I’m not sure if it would work out very well. I sure hope the yogurt wouldn’t separate or curdle or clump up because now I want to give that a try! Great idea :)

Post A Comment


%d bloggers like this: