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:
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
