Let’s just say that lemon curd came across my path when I needed it. I wanted a mango and grains type parfait that inspired my mango coconut overnight oats however it was sold out. So I “settled” for the breakfast with lemon curd as the parfait base. I was in a rush on a particularly stressful day and the lemon curd situation hit the spot. What a pleasant surprise. Somehow, lemon curd is old world and I love that about it.
When I got home, I quickly looked up how to make lemon curd and almost cried at how much sugar and butter was in there. Moderation, moderation, moderation …and little adaptation to make it with a LOT less sugar and butter.
Creamy smooth, tart goodness made for one happy girl. Have it for breakfast or as a late afternoon snack. I’m just delighted with how it turned out. I was thankful that lemon curd and I did not have to part for life. I topped with creamy Greek yogurt and fresh blackberries. The angels sang.
- 4 small organic lemons
- ½ cup sugar
- 4 tablespoons coconut oil
- ½ stick of butter
- ¼ cup agave
- ½ cup fresh lemon juice
- 4 eggs
- 1 large pinch of salt
- 1 cup greek yogurt
- 10-12 blackberries
- Use a vegetable peeler to take the skin off the lemons.
- Add the lemons, sugar and process in a food processor until nicely combined. You will smell the oils from the lemon rind, just amazing.
- Add the coconut oil and butter and pulse some more.
- Add the remaining ingredients except the eggs and combine using the food processor.
- Transfer the processed ingredients to a mixing bowl and mix in the eggs gently and one at a time.
- Place into a sauce pan and cook on a low heat for 10 minutes. The curd should thicken. Allow to cool. Refrigerate and use a little over a tablespoon for each serving.
My bigger food processor was the hero tool in this recipe. (affiliate link)