Lemon Curd

Layered Triffle with Almond flour cake, raspberries, lemon curd, and oatmeal cookie crumble. This was packed for travel to a birthday picnic

A few people asked for this recipe, so here it is. It originally came from the Capers Community Market Cookbook, published in the 90s before the local Vancouver Grocery/deli/restaurant got bought out by Whole Foods. I guess that means Whole Foods owns the recipe copyright now? Come at me yuppies.

Looks the same as before the corporate overlords…

Recipe Yields one massive pie: Mix in the top of a double-boiler or a bowl over a pot of water until it thickens:

  • 1.5 Cups lemon juice
  • ¼ cup zest
  • 8 eggs
  • 1.5 honey
  • Large bowl, whip juice, zest, eggs, honey, Over water

You won’t need to wonder if it has thickened, it is pretty obvious once it happens. Remove from heat, stir another minute, and then add ½ lb of cubed butter. (You can add coconut oil to make it vegan, but once it goes in the fridge it will have tiny coconut oil micelles that make it a little sandy.) Stir until coats back of spoon. 

It thickens a little more in the fridge, and is great in a layer cake, spread on toast, with yogurt or ice cream. If you can’t eat it all then give it away in little jam jars, it doesn’t freeze well.

Mum picking clementines on the Big Island

I made this in Hawaii in Dec 2017; the house we rented had a big yard with several citrus trees, and one produced huge, thick-skinned lumpy limes. We had a Costco tray of eggs so… lime curd on toast.

1 Comment

  1. Yum yum yum yum yum this looks soooo delicious, and I really like the story that goes with it.
    You are awesome. Happy birthday superstar!

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