Lighter Lemon Curd (Dairy-Free)

My dad and sister came over for dinner this weekend.  It was so much fun--my sister just turned 15, and she had never been to my apartment before!  I cooked them a belated birthday/father's day celebratory dinner.  We had thai shrimp curry with vegetables and coconut milk (so good--recipe coming soon), a salad my dad brought with a delicious dressing (I'll try to score the recipe and post it--it involves hazelnut oil!) and a berry tart with coconut cream and lemon curd.  My sister can't eat any dairy, so I had to make lemon curd without the butter.  Good news--it's just as delicious as the original, and even more lemony.  

I wanted to share the whole tart recipe with you, but the crust still needs some work.  Anyone have a good dairy-free tart crust recipe?  I'm going to work on getting one ready for the Fourth, because this tart happens to be very patriotic.  For the topping, we just whipped up some coconut cream with powdered sugar and vanilla, then folded it in to the lemon curd.

Anyway, I couldn't wait to share this delicious lightened-up lemon curd with you.  It's a healthier way to enjoy my favorite spread!  Try it on pancakes or a dutch baby, swirl it with some greek yogurt, or pipe it inside some cupcakes.

If you're looking for the original buttery version, it's here.

Ingredients (adapted from food.com; makes about 1 1/2 cups):

4-6 organic lemons
1/2-3/4 cup sugar, to taste
Pinch of salt
2 eggs
1 egg yolk
1/2 teaspoon vanilla (optional)

Wash your lemons really well, and zest two of them.  Mix the zest with the sugar in a small bowl, rubbing the mixture between your fingers to bring out the flavors of the zest (use 1/2 cup of sugar for a very puckery curd, and more if you want things a little sweeter).  Set the lemon sugar aside (if you want to make extra lemon sugar, it's also delicious as a topping for muffins or cookies).

Roll the lemons firmly under the palm of your hand to prime them to release the most juice.  Juice lemons until you have 3/4 cup of lemon juice.  Strain out any seeds.  Add the juice, lemon sugar, and salt to a saucepan.  Warm over medium heat, stirring constantly, until all the sugar is dissolved.

Beat the eggs and egg yolk together in a medium bowl.  While whisking constantly, slowly pour the warm lemon mixture into the eggs.  Continue to beat for a minute or so.

Return the mixture to the saucepan and cook over low heat, whisking constantly, until the mixture thickens, about 10-15 minutes.  Remove from the heat and stir in the vanilla (the vanilla is optional--you won't really taste it, but it rounds out the flavor).

Let the curd cool to room temperature, then transfer to a glass jar or another airtight container.  Store in the refrigerator.  Lemon curd will keep, refrigerated, for at least two weeks.

Strawberry Curd

Have you made lemon curd yet?  Either way, you're going to love this sweeter, pinker version.  I'm thinking you could put this on a dutch baby, pipe it inside some cupcakes, spread it on your toast, or drizzle it on some vanilla ice cream.

It's easy to make, and tastes like spring in a jar!  What are you waiting for?

In case you're not convinced, here are just a few delicious recipes you'll be able to make with your strawberry curd:

No-Bake Strawberry Swirl Cheesecake Bars

Double Strawberry Ice Cream

Strawberry Creamsicle Sherbet 

Rest assured that it's also fabulous just eaten by the spoonful.

Ingredients (adapted from this recipe on Lavender & Lovage; makes about 1 1/2 cups):

1/2 pound organic strawberries, hulled
Zest and juice of one organic orange
2 teaspoons lemon juice
Pinch of salt
1 cup sugar
8 tablespoons butter (1 stick), cubed
4 large eggs

In a food processor, puree the strawberries and orange zest until very smooth.



Heat water to a simmer in a double boiler or a saucepan.  In the top of the double boiler or a heatproof bowl, combine the puree, juices, salt, sugar, and butter.  Place the bowl on top of the pan of simmering water, making sure the bottom of the bowl isn't actually touching the water.  Beat the eggs and add them to the bowl.  Cook, whisking constantly, until the curd comes together and thickens, about ten minutes.  When the curd is done, it will coat the back of a spoon.

(Full disclosure: my strawberry curd was that grayish-pink color that used to be trendy but was never appetizing.  I added a few drops of red food coloring and one drop of yellow to perk it up.)

Store in sterilized jars in the refrigerator for up to two weeks.

Make Your Own Preserved Lemons

How gorgeous is all this?  I have never tried preserved lemons, but was inspired by this post to bottle some up right away.  I'm really into lemons right now, and in a month or so, I will have a unique ingredient to use in tagines and other dishes.  Here are some of the recipes I can't wait to make once my lemons are ready:

 Chicken Tagine with Preserved Lemons and Olives

Preserved Lemon and Chickpea Pasta with Parsley Pesto

Roast Cornish Game Hens with Preserved Lemon and Bay Leaf Butter

Preserved Lemon Semifreddo with Basil Syrup

Fish Tacos with Preserved Lemons

Okay, have I convinced you?  Bonus: preserved lemons are really easy and fun to make.  I made a jar for myself and a jar to give as a gift.  All you need is a jar or two, a bunch of lemons, and some sea salt.

Ingredients (from The Year in Food): 

8-10 organic lemons (depending on how big your jar is)
about 1/2 cup sea salt (I used Maldon)

Start by sterilizing your jars and lids by boiling them in a big pot of water for 10 minutes.  Drain, and make sure the lids are dry.  Wash and dry your lemons well.

Cut half of your lemons into six wedges each (the remaining lemons will be used for juice).  Layer some wedges on the bottom of the jar, then sprinkle generously with salt.  Repeat until you have filled your jar.  Don't skimp on the salt!  

Roll the other lemons under the palm of your hand so they will release more juice.  Squeeze them into the jar until it's full.

That's it!  Store your jar at room temperature, shake it every day or so, and open up the jar every few days to let the lemons breathe.  After a month, the lemons will be ready to use and can be stored in the fridge for a longer shelf life.