The Best Skinny Lemon Curd (Paleo, GF, Oil-Free)

“When life gives you lemons, make Lemonade”

Just another one of those “let’s be positive!” phrases, I thought to myself the first time I heard it.

Rather ironically however, this phrase has really stuck with me over the years, especially this week.

Zoe and I just started the first week of our internship in Ohio. We were excited to have such an amazing opportunity. Our first day, we met a whole bunch of other interns who were all passionate, bright and talented. Some were MBA students; others were finance; sales; engineers… It’s only when I sat in the room amongst such talent that I realized how little and small I was. Thoughts of self-doubts started creeping into my mind. How will I ever be able to outperform or succeed in such a competitive environment?

Suddenly I no longer felt the smartest or the luckiest person in the room.

Edit 2

The first time Zoe and I attempted to make meringues – I had the same “humbling experience” – feeling small and tiny. We had made a batch previously that turned out extremely well. We started mixing, whisking blissfully with complete confidence that “this batch” would be perfect. I was sure our family would be blown away by our newest concoction. After all it was our second time making it. Doesn’t practice makes perfect right? Nothing could go wrong.

When the timer rang, the tray was pulled out to reveal flat looking white blobs. What did we do wrong?

Our attempts to please our family with our “amazing” baking skills turned out to be “last minute” “let’s save the day” project of scrambling to fix up our “somewhat inedible mistake”. Let us say it was a very, very messy day – a day when life unexpectedly handed me lemons and we decided to make lemon curd.

I had never had even tasted lemon curd before that day. But the idea of having something brightly colored to mask our flat meringues seemed like the best option. We grabbed eggs, honey and lemons and threw it all in a pot. We cooked it down, strained it, cooled it, leaving it aside for later in the evening.

“Our dessert today didn’t turn out well, so don’t expect anything much.” We kept trying to warn the rest of the family of our rather embarrassing disaster.

As we watched each of them plate up the-now-pancake-flat meringues and a spoonful of  thick yellow curd with berries, I felt my heart sank. I felt like the tiniest person in the world. With a prayer in my heart, I watched as my parents took their first bite.

One second, two seconds…. a surprised look and a smile appeared on their faces

“This is so good!”

Zoe and I looked up, “What? the meringue tastes good?”

“No…what is this yellow stuff? Its so good.”

What the lemon curd? Not the meringue? We both quickly grabbed the spoon to taste the lemon curd. One lick was enough…it was really good.

The lemon curd saved the day. Tangy yet sweet and very fresh from the burst of lemon zest we added in. I can picture it in my head, as clear as daylight, my little cousin running up to the table to dip her finger into the sour-sweet goodness that had just become the show-stopper of the evening.

So what do you do when life hands you lemons? When you suddenly start to think the world is turning on you? You make lemon curd.

Edit 1

From a person feeling so small and tiny, I suddenly felt so accomplished. And that’s what Zoe and I did again this time. We decided to spend our free time cooking, trying out new restaurants in town, and signing up for a gym membership. Somehow things turned out better. I didn’t grow smarter overnight, but I did grow to love the little things along the way – the time I spent with my manager and staff asking endless questions until I felt they had enough; the moments I spent huddled at my desk searching online what random words meant; the meetings I sat in admiring the talent that was in this company. It was humbling, but beautiful. Somehow the sun did start shining and life didn’t seem quite as bad as I thought.

This lemon curd has now become one of our favorite recipes. It is practically fool-proof. We’ve kept this little secret to ourselves for the past year and we decided it was time to share it with you. Time and time again it never fails to impress our guests – on cake, on meringue, on crumbles, and I bet even on toast. Lemons, however sour, might not be half as bad as we think they are. And life may never seem as bad it is as you try to make do with what you have and work hard.

LOOK OUT: With this amazing lemon curd, we have two more amazing recipes coming up in the next few weeks that will showcase how incredible this lemon curd is. So stay tuned and watch out!

  1. Summer Lemon Curd Cream Cake with Berries

Edit 5

Ingredients – makes 2 Jars (2 Bowls)

  • 6 large eggs
  • 1/2 cup honey
  • zest of 4-6 lemons (about 2 tablespoon)
  • 2/3 cup freshly squeezed lemon juice

How to Make:

  1. Mix together the eggs, honey, lemon juice and lemon zest in a medium non-reactive (ceramic, stainless steel, or nonstick) saucepan or pot. Do not use any reactive (aluminum, copper, iron, and steel) utensils when making this recipe.
  2. Cook the lemon curd over medium-low heat, stirring constantly, until it thickens. This takes about (about 5-10 minutes). It’s ready once the curd coats the back of a spoon and a clear path is left when you run your finger through it. Do not let the curd go over over 170 °F (77 °C). Eggs scramble around 185 °F (85 °C) so be careful!
  3. IMPORTANT: Strain the curd with a sieve and then let it cool completely. If you don’t strain it you will find cooked egg bits and it will not be smooth.
  4. Store in an airtight container in the refrigerator for up to one week

Love,

Zoe & Mia

(This Post is featured on Weekend PotluckFood FridayTraffic Jam WeekendFoodie FridayHearth and Soul, Inspire Me Wednesday)

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7 Comments Add yours

  1. Kriska Marie says:

    Awww..your story is so inspiring! I myself tend to feel so low whenever things don’t seem to be going well as they should. But yeah, I think I need to learn to ‘make lemon curd’ too! Haha! :p

    I also don’t know what lemon curd tastes like, or maybe I was just not aware that I’ve tried it before, but yours look really yummy! Thank you for sharing the recipe with us at Food Friday! Have a happy weekend!

    Like

    1. zoelaucy says:

      Thanks Kriska! Glad to know someone else can related! I just know you’ll love lemon curd! Its sweet and tangy! If you ever get to try this recipe out let us know how it turns out! Thanks again for stopping by!

      Like

  2. Farrah says:

    I love the story behind how this was made! :]! Sometimes we’re our own worst critics and it’s awesome that something this delicious came out of what you thought didn’t work out so well! :] Can’t wait to try this out–I just need to go get some lemons!

    Like

    1. zoelaucy says:

      Thanks Farrah! I’m so glad you appreciated our little miracle 🙂 I hope you enjoy this recipe and if you do try it let us know how it turns out! I’m so so glad we found this incredible recipe! We make it so often!

      Like

  3. I love lemon curd, the traditional way with butter OR this way without! It’s such a treat. I like when a kitchen disaster can be turned around!

    Like

    1. zoelaucy says:

      Thanks Jean! It actually tastes so fresh and so creamy without the butter! It surprised me too! And i agree this was the best accident that happened to us!

      Like

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