So what exactly is lemon curd & what’s the difference between curd and pudding/filling? Well ….I had to look into this myself as I had lemons to use up and I had a pudding in mind. So I started dabbling in the kitchen and gave my hubby a taste and he said, “Oh, it’s good but it’s more like a curd.” I scratched my head and started googling!
Here’s one of the things I found:
Yes, there is a difference between lemon curd and the lemon filling that is used for lemon meringue pie. Lemon curd is made from eggs, lemon juice, lemon zest, sugar, and butter. The lemon filling in lemon meringue pie is typically more like a lemon pudding—sugar, lemon juice, cornstarch, water and egg yolks.
So basically, it’s more butter – hence the curd having more of a buttery taste. I did add arrowroot to this recipe, pretty much because I wasn’t sure what I was making (curd or pudding/filling) but it turned out good so I will just keep it the way it is. I love lemon bars so I’m going to play around with this recipe and add to a crust and/or crumble as well!
A day after making this “curd”, I decided to add some raspberries and coconut milk to the recipe. It was like a Lemon/Raspberry Cream treat! Topped with some paleo granola as well as coconut whip and it was a refreshing dessert for any occasion or “just because”!
Easter is just a couple of days away ….so if you don’t have a dessert in mind but want to keep it “clean”, I suggest trying this! Both the Lemon Curd and this Raspberry Twist are easy to whip up in advance and store in fridge til you’re ready! I am looking forward to keeping these on hand for hot summer nights. If you take a stab at these and should put your own little twist on them, let me know! I’d love to hear what you did and give it a try myself 🙂
- 1 cup raw stevia
- 2 eggs
- 2 egg yolks
- 2 tbsp arrowroot
- 2 medium lemons, juiced (about 1/2 cup)
- 6 tbsp grassfed butter
- In a medium sauce pan, slowly melt butter. Add lemon juice, keeping the heat very low.
- Whisk eggs and yolks in a bowl. Whisk in a couple of tbsp's of butter/lemon mixture to temper the eggs so you don't cook them when adding to pan. Slowly whisk in the eggs to pan.
- Now here's where you want to whisk a little more vigorously -- add the arrowroot to pan ....but keep in mind, it will start to goop up if you just pour in -- so slowly add while you whisk continuously! Once incorporated, add the stevia to combine.
- Place the lemon mixture into a bowl or mason jar and let cool/set in fridge for a few hours.
- Raspberry Twist ** Add handful raspberries (to taste) & coconut milk (solid cream off the top) to the lemon curd. Whip with curd using an immersion blender. Add a teaspoon of honey if it's a little too tart for your taste. Top with raspberries.
- This recipe fills up a mason jar to the brim....and maybe a bit of overflow. Double or triple for more 🙂