WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, December 19, 2012

Lemon Curd- Dairy free, corn- free, gluten free, soy free

Abby is still on her lemon kick(tends to crave after being in a flair). So I started wondering if I could make a safe version of lemon curd for her. On muffins, toast, cakes, danishes, thumbprints,filling for a gluten free donut? The options are endless. Or, just eat it out of the jar, it is that good! :-) We are so thankful that Abby's histamine reactions do not include lemon.

It was EASY! and DELICIOUS! We did not miss the butter at all!


5 egg yolks(fresh!)
1 cup sugar(Domino)
2 organic lemons(I gently clean with baking soda and warm water in hopes of removing any potential wax), zested and juiced(Need 1/3 cup fresh juice)
5 Tablespoons spectrum coconut oil chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal or glass bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to medium and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 10 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in coconut oil a spoonful at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

NOTE: One of the only differences between making this and using butter is that as the lemon curd chills I HIGHLY recommend stirring once an hour for the first couple hours. Coconut oil tends to "float" to the top. So you will end up with a lovely creamy lemon yellow coconut oil layer on top of a darker egg and sugar layer :-) With the original butter based lemon curd you don't have to worry about that. Stirring a few times while it chills appears to have resolved that issue. My butter based recipe called for 1/2 cup of butter(1 stick) which is 8 tablespoons. I used 5 Tablespoons of coconut oil since I had no idea what would happen, and we do like to reduce fat(even really healthy fat like coconut)for Abby- she struggles with any fat. I wish it were a little more "custard" like, but maybe after a night in the fridge that coconut oil will have tightened up better- regardless- creamy,sweet and tangy just like the original.


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