This is a basic lemon curd recipe where I omitted sugar and butter. It’s a bit less ‘creamy’ than normal curd made with butter but still very ‘lemony’ and much healthier than lemon pie…
– 3 tbsp agave syrup (or your favorite sweetener, quantity to your own taste)
– 2 tbsp arrow root powder (or cornstarch)
– 1/2 cup water
– 4 egg yolks
– 1 tsp grated lemon zest
– the juice of 3 lemons
Whenever making any kind of curd, it’s really important to get all your ingredients ready before you go to the stove. Crack the eggs and separate the yolks. (You can make an egg-white omelet with the remaining 4 egg-whites). According to me so many yolks are not a problem if you don’t eat them daily; ok, they contain 4.5 gram of fat each, but egg yolk is one of the few foods naturally containing vitamin D. And in my view, when it comes to diet, too much sugar is always worse than fat (saturated or unsaturated).
Mix the agave syrup, arrow root and water in a small saucepan. Bring mixture to simmer over medium heat, whisking frequently as mixture begins to thicken. When mixture starts to simmer and get really thick, whisk in the egg yolks, zest and lemon juice. (You will want to work pretty quickly!)
Lemon curd mixture, with lumps, because I didn’t whisk enough.
Bring the mixture back to a simmer, whisking constantly, then remove from heat. Transfer curd into a small bowl and let it sit on the counter until lukewarm, about 30 minutes. Then cover and refrigerate until chilled through. Nice to eat with yogurt or soy yogurt.