One of the things I miss the most being lactose intolerant is butter. I mean, butter is in everything that just tastes good. While it’s easy enough to convert most things into a dairy-free version, lemon curd {or lemon butter} would tease me with it’s buttery, creamy goodness.
Until now.
After a little research and much taste testing, I’ve put together my Easiest Dairy-Free Lemon Curd ever recipe! With a Themomix®, it’s a never-fail! Smother it on top of cake, slices or your finger. Use in place for Lemon Meringue Pie {under clouds of torched meringue!}. Eat by the spoonful straight from the jar. It’s such an amazing way to use up extra lemons in your fruit bowl and will be a crowd pleaser!
Dairy-Free Lemon Curd
You’ll need:
- 3 Eggs
- 125g Honey
- 1 and a half Lemons, zested then juiced
- 60g Coconut Oil
Method:
- Add all ingredients to your Thermomix® mixing bowl and cook for 6 Minutes/75ºC/Speed 4.
- Strain through a fine sieve while hot then store in a glass jar in the fridge. It will thicken as it cools.
I use this in my ‘Thermomix® Paleo Lemon Tart‘ recipe, found on the Recipe Community, topped with Whipped Coconut Cream. Give it a go and let me know how you enjoy it!
