Healthy Lemon Curd

15 Jan 2015

Most of my kitchen experience has steamed from cooking dinner for my family. This means that my repertoire for the past ten years has been cooking up big meals and dinner ideas. Since starting this blog back in August last year I've wanted to try stepping outside my comfort zone and trying not just full mains but also sides and home-made sauces or preservatives. Since then I've posted up a recipe to my own Carbonara Sauce and this spinach and basil pesto. On my list to do is mayonnaise (side note- if anyone has any tips for making their own mayonnaise please let me know down below!). For now however I chose something semi-easy for my next challenge - Lemon Curd.

I found this recipe off a fellow NZ blogger Move Love Eat a couple of months ago and I'd been saving it to make for the Summer break. Well, summer finally rolled around and I had my sister help me make this. We had a lot of fun eating this with dessert that night and our pancakes the following day. If sealed well, I'd say you can keep this in your fridge for up to two weeks.

This lemon curd is not only rich in colour but beautiful in flavour. If you're looking to give a nice gift this year, try packaging this up in a pretty jar and seal with a bit of rounded fabric over the lid and tied off with a colourful ribbon.


Healthy Lemon Curd


1/2 cup of lemon juice
1/4 cup of lemon zest
2 whole eggs
2 egg yolks
3 tbsp of honey
Dash of salt
3 tbsp of coconut oil
3 tbsp of butter


In a small saucepan, add lemon juice, zest, eggs, honey and salt to a low temperature. Stir softly to combine.

Slowly pour in coconut oil and butter, stirring till melted and incorporated. Keep stirring on low heat to ensure the eggs don’t begin to cook.

Once coconut oil and butter have been incorporated, turn up to medium heat (just below boiling) and stir vigorously as the mixture begins to thicken.

Once thickened, remove from heat and pour into jar/container. Refrigerate.

This recipe was inspired by Move Love Eat.

comments powered by Disqus