Lemon curd is an indulgence, no doubt, but make it with agave nectar to bring the sugar hit way down. There are many recipes and methods for making lemon curd out there, some quite complex in the timing and temperature over the stove. It doesn’t have to be that hard. I’ve adapted my recipe from the Joy of Cooking because I like the rich, but not too buttery outcome and it is easy. Enjoy!
Lemon Curd with Agave Nectar
makes about 1 1/2 cups
3 or 4 lemons, juiced through a strainer to yield 1/2 cup strained lemon juice
3 large, cage-free eggs
4 tablespoons organic, unsalted butter, cut into tablespoon sized pieces
1/4 cup agave nectar
pinch of sea salt
1. In medium saucepan, whisk lemon juice, eggs, agave nectar and a pinch of sea salt until light in color.
2. Add the butter pieces into the egg mixture and cook over medium heat, whisking constantly until thickened, about 10 minutes.
3. Strain lemon curd through a sieve into a glass jar for storage. Store in refrigerator for up to 1 week.
Kitchen Coach Tips
- Serve lemon curd with berries and cream for a light dessert. (Blueberries are especially delicious with lemon.)
- For some carb fun, serve lemon curd with a fabulous (but small, of course) scone. Since we’re on the topic of carbs, you can also use lemon curd to fill a layer cake or fruit tart.
- Any lemon variety will do. If you have access to Meyer’s, they are especially delicious.
4 comments:
i just found your site today and i am hooked, i love the flours and sugar you use to cook! Cant wait to try out many of your recipes. I made the agave nectar strawberry rhubarb jam yummy!
Hi Courtney! I'm glad you are enjoying the ideas -- thanks for leaving a comment. :)
I followed your instructions and the recipe has become lemony scrambled eggs! Maybe you should instruct readers to melt the butter first?
So far it's just a waste of good eggs, butter and lemons!
@bonniechiang Hi Bonnie - Sorry to hear your curd scrambled -- not being there to witness, I can suggest that perhaps the heat got too hot, or you cooked too long before adding the butter. At any rate, thanks for taking the time to point out the situation -- I did have an edit error in the post -- I forgot to even say to put the butter in the pan. It really is good stuff, I hope you will try it again.
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