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Recipes

SCD Lemon Curd

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Ingredients

6 egg yolks beaten well

¾ cup honey

½ cup fresh squeezed lemon juice

½ cup (one stick) unsalted butter cut into small slices

1 TBSP grated lemon rind

dash salt, optional

6 egg yolks beaten well

177 ml (255 grams) honey

120 ml fresh squeezed lemon juice

112 grams unsalted butter cut into small slices

1 TBSP (15 ml) grated lemon rind

dash salt, optional

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Flares

Strictures

Recipe PDF

Instructions

Strain beaten egg yolks through a sieve into a heavy saucepan.
Add honey and lemon juice and stir to combine.
Cook over low or medium-low heat, stirring constantly with a wooden spoon until mixture is thick and coats the back of the spoon.
Remove from heat, stir till mixture cools a bit, and then stir in the butter pieces one at a time. Keep stirring all the while till all butter is mixed in.
Stir in the grated zest and cool completely.
Refrigerate, or if using in a tart, pour into tart shell and then put in the fridge.