Lemon Curd with a Twist

Lemon Curd with a Twist

Prep: 10 mins | Cook: 15 mins | Total: 25 mins

Serves: 8

Total Carbs: 20g (approx. per serving)

Total Calories: 150 (approx. per serving)


  • 1/2 cup fresh lemon juice (about 2-3 lemons)
  • 1 tablespoon lemon zest
  • 1/2 cup sugar
  • 1/4 cup honey (or maple syrup for vegan)
  • 1/2 cup unsalted butter (or coconut oil for vegan)
  • 3 large eggs (or 1/2 cup aquafaba for vegan)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon vanilla extract
  • A pinch of salt


  1. Zest and juice the lemons. Make sure to remove any seeds from the juice.
  2. In a medium saucepan, combine the lemon juice, lemon zest, sugar, honey, and ground turmeric. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture is well combined.
  3. In a separate bowl, whisk the eggs (or aquafaba) until well beaten. Slowly add the egg mixture to the lemon mixture, whisking constantly to prevent the eggs from curdling.
  4. Continue to cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
  5. Remove the saucepan from the heat and stir in the butter (or coconut oil) until it is completely melted and the mixture is smooth.
  6. Stir in the vanilla extract and a pinch of salt. Mix well.
  7. Pour the lemon curd into a clean, sterilized jar or container. Allow it to cool to room temperature before sealing. Refrigerate for at least 2 hours before serving to let it set.
  8. Enjoy your Lemon Curd with a Twist on toast, scones, or as a filling for cakes and pastries.

This recipe is:

  • Gluten-free
  • Vegetarian
  • Vegan (if using aquafaba and coconut oil)
  • Contains no nuts

Leave a comment

Please note, comments need to be approved before they are published.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.