Jun 11, 2013
Healthy 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.
This Lemon Curd is actually vegan (surprise!) because I made it for my family. My parents love lemon-flavored desserts so I knew they’d love this curd, but they’re currently managing their cholesterol levels and need to keep 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), but I’ll still eat it. Duh! 😉
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!
Look at the creaminess. Make it for yourself and you’ll be glad you did.
- In a small pot, whisk together the almond milk and corn starch. Place over medium heat.
- 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.
- When mixture starts to thicken and bubble constantly, whisk for a few minutes and then remove pot from the heat.
- Whisk in the shortening until fully combined and place on the counter to cool.
- 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.
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
I decided to compare the nutrition label for my Healthy Lemon Curd to the Joy of Baking Lemon Curd. The J.o.B. label is on the left and the D.W.B. label is on the right:
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!
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.
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.
- 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
- 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)
- 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)
- 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.
- 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.
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!
- Healthy Lemon Blondies with Lemon Curd Icing