Lemon Curd 🍋 Maple Syrup Sweetened & Dairy-Free | Day 8 Lemon Series

Smooth & creamy, yet dairy-free AND sweetened with maple syrup instead of white sugar. This lemon curd is so delicious, you’re going to be spreading it on EVERYTHING. But we’re using it to fill maple sugar pavlovas (watch for that video soon!)

If you cannot eat eggs, please check out our vegan lemon curd posted with our Day 1 lemon curd cookies here: https://youtube.com/shorts/CiAAZsHysBk

Ingredients:

• 6 tbsp fresh lemon juice (about 2-3 lemons)

• 1/2 cup maple syrup or honey

• 3 large egg yolks

• 2 whole eggs

• 6 tbsp coconut oil (refined for neutral flavour) or palm shortening

• Zest of one lemon

• Pinch of salt

Method:

1. Zest one lemon, & juice enough to get 6 tbsp

2. In a medium pot, whisk together eggs, yolks & maple syrup. Then add lemon juice & coconut oil

3. Cook gently over medium-low heat, whisking/stirring constantly until thickened & coats the back of a spoon (around 170F  if you have a thermometer)

4. Remove from heat & strain through a fine sieve to remove any egg bits, then stir in lemon zest & salt*

5. Cover surface (to prevent formation of skin on surface) & chill. It will thicken more as it cools

*I added the lemon zest AFTER straining to keep more lemon flavour, but if the texture bothers you, feel free to add it with the lemon juice, and it will be strained out after cooking.

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