This healthy Lemon Butter recipe (lemon curd) is so easy to make. You won't find any hidden nasties that you might find in commercially made jars or the 1 - 2 cups of refined white sugar. I was so happy when a friend gave me a bag of fresh lemons from her tree, I've already made 6 jars this week to gift family and friends and I'm enjoying a little Lemon Butter stirred through my chia puddings for breakfast. Use as a filling for mini tarts, a spread on bread or toast, add to chia puddings, filling for cakes, Lemon Meringue Pie, pancake topping, layer in parfaits or desserts.
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Add the eggs and yolk to a small saucepan with a heavy base and whisk to combine.
Add the remaining ingredients to the saucepan. Place saucepan on low heat. Stir continually with the whisk while the mixture heats.
As the lemon butter starts to thicken, whisk a bit faster. Don't allow the mixture to come to a boil or your eggs will scramble. It's ready when the mixture coats the back of a spoon and has the consistency of custard. It will take approximately 5 - 6 minutes but it can vary depending on the size and thickness of your saucepan and the rate you heat the mixture, take it slow. (If you find bits of egg white in the mixture from over heating, no problem, just strain while still warm through a metal sieve).
Pour warm mixture into sterilized jars or glass containers and seal. Lemon Butter will thicken as it cools. Store in the fridge for up to 7 days.
Serving suggestion: Use as a filling for mini tarts or thumb biscuits, a spread to go on paleo bread or toast, add to chia puddings, use as a filling for a layered cake, Lemon Meringue Pie (there's a recipe in my cookbook 'The JOYful Table', a topping for pancakes, use to layer in parfaits or desserts, ideas are endless.
(Note: Coconut oil can be used in place of the ghee).
I have used large free range or organic eggs from a 70g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.
The chicken egg yolk is a major source of vitamins and minerals. It contains all of the egg's fat and nearly half of the protein. Vitamins A, D, E and K are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D. Egg yolk is at times separated from the white and used in cooking for mayonnaise, custard, hollandaise sauce etc.
Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.
Ghee is clarified butter, it is pure butter fat that has had the milk solids removed. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brand is Organic Valley Purity Farms which I purchase online from iherb. It is also very easy to make yourself.
Lemon zest is the finely grated yellow skin of the citrus fruit lemon. The lemon skin is where you will find the oil. To make lemon zest, use a fine zest grater so you can avoid the bitter white pith under the skin.
Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.
Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.