Revitalising lemon Curd

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Who’d have thought that you could eat this stuff and know you’re doing yourself good!

This recipe was a total revelation to me! How can something that is known to be purely indulgent also do you good? This recipe tastes pretty much the same as the real thing, too. Isn’t that awesome?

Let me admit right here that the lemon curd I made did not last long as it was SO incredibly tasty. (Guilty as charged!) We ate it either with spelt crackers or sprouted bread. You could definitely use it in a pudding, too.

I made this recipe the first time without eggs (ie. vegan) but found that even with lecithin the ingredients didn’t combine optimally and it became stiff in the fridge. That’s not to say it wasn’t good, it just wasn’t the same as lemon curd. :)

So, how is it possible that it’s so nutritious?

  • I used only natural, unpasteurised, whole, nutritionally dense ingredients.
  • The recipe contains no sugar, only mineral dense and antibacterial raw honey.
  • The coconut oil is an fantastic super food with so many health benefits that I dedicated an entire workshop to it recently! Overview: it’s antibacterial, antifungal, antiviral, antibacterial, anti-protozoa, high in antioxidants. It’s also an outstanding source of energy that your body loves to use up rather than store as fat.
  • The high fat content helps to slow down the release of sugar into the body thereby helping to maintain stable blood-sugar.
  • The eggs here are raw, so I make sure I use fresh and only organic eggs from a trusted supplier. Pregnant ladies, please do your due diligence. Eggs are jam-packed with nutrition and are an excellent source of protein.
  • Lemons are a great source of vitamin C, fibre and phytonutrients.

I made my lemon curd very quickly using a Vitamix. If you don’t have a high speed blender, you’ll need to finely zest the peel and then make a bain-marie using a pan and bowl.

Equipment needed:

  • High speed blender OR the following: regular blender, saucepan and bowl that sits on top without touching the bottom, whisk
  • Sieve / sifter
  • Clean jars


  • 4 unwaxed organic lemons
  • 100g virgin coconut oil, at room temperature or softened slightly in a warm place
  • 200g raw (unpasteurised) honey
  • 3 fresh organic eggs

How to:

1. Zest the lemons using a sharp peeler, a fine grater or a zester. You only want the yellow skin, not the white pith. Place into your blender.

2. Juice the lemons, being sure to get rid of all of the seeds. I did this straight into my blender using a sieve to catch the pips.

3. Add the coconut oil and honey and blend until all ingredients are combined. In a Vitamix you can blend on high to make sure the peel has fully disintegrated.

4. Add the eggs and continue blending on high until you have a thick, lemon-curd texture. This will take about 2 minutes. Be careful not to let the mixture cook by blending it for too long.

If you do not have a high speed blender, at this point you’ll have to make a bain-marie by heating about 2-5 cm / 1-2 inches of water in a saucepan, placing a bowl on top so that it doesn’t touch the water. When the water is simmering, pour the mixture into the bowl and whisk until it has thickened.

5. Pour into clean jars. Seal and store in the fridge.

I’m tempted to say that this mixture will last about a week in the fridge, but I don’t actually know! So, please use your common sense and if it starts to smell or look weird, throw it out.

Serve on everything and anything!

What do you think? Will you be trying this recipe? If you’ve tried it, how have you eaten it? I love your comments, so please share them below!

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Ania NowickiRevitalising lemon Curd

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