Desserts don't have to be complicated. They can be quick and simple. In this dessert staple series we're taking it back to basics. In classic Green Press style we're 'healthifying' the basic dessert elements. Think healthy vegan chocolate mousse or a Paleo lemon curd. These gluten free desserts can be eaten by themselves, spread on toast or poured into a tart and pie shell. Indulgence can be simple and good for you.
Healthy Lemon Curd Recipe
This recipe is refined sugar-free, dairy free and can be made paleo and IQS friendly. Lemon curd is a tangy and refreshing dessert spread and topping. There's so many ways you can use it. Add some to your porridge, spread it on some toast or blend it into your smoothie. It's also great
Lemon curd is a tangy and refreshing dessert spread and topping. There's so many ways you can use it. Add some to your porridge, spread it on some toast or blend it into your smoothie. It's also great in cakes or tarts. The traditional recipe is loaded with refine white sugar and dairy. This recipe replaces the refine white sugar with a few tablespoons of maple syrup or honey and the dairy with coconut oil. It is also high in protein from the eggs and healthy fats from the coconut oil. Not to mention lemons are great for balancing the body's PH levels and great for your digestive system. This recipe tastes like the real deal, not an imitation version. Whip this up and try the endless possibilities.
- Eggs - 2
- Egg yolks - 2
- Lemon juice - 1/3 cup
- Lemon zest - 1 tablespoon
- Maple syrup / coconut nectar / honey - 2 1/2 tablespoons
- Coconut oil - 3 1/2 tablespoons
- Bring a small sauce pan of water filled about half way to a simmer.
- In a heat proof bowl that fits nicely over the pot of boiling water without touching the water whisk your eggs and egg yolks together.
- Add the lemon juice, zest and maple syrup and whisk until combined.
- Place the bowl over the shimmering water whisk in 1 tablespoon of coconut oil. Wait until each tablespoons coconut oil has dissolved before you add the others.
- Continue whisking until the mixture thickens and coats the back of a spoon. This does take a few minutes so don't feel like it has not worked.
- You can take this further to thicken the mixture up but be careful to not over cook it so it curdles.
- Pour into a glass jar cover and refrigerate until needed. Try in on some toast, stirred through a bowl of warm oats or a cool smoothie or even whip put some gluten free tart shells.
- It will last for about a week in the refrigerate.