Spiced Lemon Curd
Lemons have been used for many generations for culinary and medicinal purposes. The aromatic yellow fruit origin is unknown, but many believe to have first grown it in China, Burma and Northeast India. Today, lemons are cultivated all over the world and you can easily grow these edible plants indoors in the comfort of your own home. From marinating fish in a citrus-based mixture, preserving lemons during winter months, to adding zest & juice to smoothies, porridges, salads, soups and stews, and of course let’s not forget using them in baking or in raw desserts. I love the distinct tangy taste of lemons and the possibilities are endless for this zesty fruit that’s a staple in our home. Not to mention, lemons have an abundance of health benefits. Incorporating fresh lemon juice in warm water in the morning has made a huge difference on my skin, especially with my stubborn digestion. This simple tonic helps to flush out toxins, balance pH levels in the body, promotes detoxification and due to its incredible rich source of vitamin C, lemons gets the thumbs up from me as it has been a great saviour in terms of boosting immunity.
One of my favourite ways to enjoy lemons is making lemon curd. Lemon curd is close in texture to pecan pie filling. It has a tangy flavour that’s rich and super creamy. It’s lovely in steel cut overnight oats, chia seed pudding or as a topping on crepes, pancakes or waffles. I’m a huge fan of enjoying the curd on its own as well.
This recipe is one I absolutely love and you can use it in a variety of ways. There is one pre-step you need to make to enjoy this spiced lemon curd. You’ll need to make the ghee before starting to make the lemon curd as it is gives the curd a creamy texture which will make you fall in love.
- 1 cup organic unsalted cultured butter
- ½ tsp. turmeric
- Add 1 cup of butter to saucepan and over medium heat allow butter to soften.
- As it begins to melt, lower the heat. Curds will start to form turning it into a beautiful golden colour.
- When mixture becomes clear in the pan and you can easily see the bottom, add 1 tsp. of turmeric and mix well together.
- Let it cool and pour the mixture through a cheesecloth into a bowl.
- Set aside.
- 2 tbps. ghee
- 4 organic lemons (zest & juice)
- 2 organic free-range eggs
- 2 tbsp. raw honey
- 2-3 cloves
- 1 cinnamon stick
- dash of lemon salt
- In a bowl, lightly whisk eggs and lemon juice together. Add raw honey, lemon zest, lemon salt and spiced ghee. Mix ingredients well together.
- In a pot, add mixture, cloves and cinnamon.
- Over low heat, stir frequently until curd thickens (approx. 10-12 min.)
- Transfer lemon curd to a bowl and chill for 2 hours.
- Keep stored in fridge until ready to use.
What’s your favourite way to enjoy lemon curd?