This healthier homemade lemon curd is made with just 4 ingredients. This recipe is exactly what your scones, tarts, and parfaits have been missing.
You know how people always ask if you are team vanilla or chocolate? My go-to dessert flavor is lemon.
Lemon anything: cheesecakes, tarts, pies, scones, cookies, and any frozen desserts. Best birthday cake? Lemon with cream cheese frosting. Best part of afternoon tea? The lemon curd. You get the picture.
As much as I love lemon, I’ve always been a bit hesitant to make homemade lemon curd as I was convinced I’d end up with lemony scrambled eggs which sounds far from appetizing.
But I’m proud to report that I successfully made lemon curd and man was it so good! Oh, and I did it with less butter and sugar than traditional lemon curd without losing any of the delicious lemony flavor.
The only downside of lemon curd is that it only keeps for max 7 days in the fridge.
And as most lemon curd recipes make way more than I’d be able to eat in that timeframe, I usually end up wasting all that lemony goodness.
Which is why I wanted to make sure this recipe only made less than a cup of lemon curd.
While making lemon curd is easy, there are some key tips to ensure success:
This small batch healthier lemon curd is perfect for adding dollops of lemony goodness to yogurt parfaits, chia seed puddings, scones, pancakes, and even overnight oats.
However, if you want to make a full batch for a larger dessert, this recipe can easily be doubled.
This site uses Akismet to reduce spam. Learn how your comment data is processed.