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| left made with homemade butter and right with coconut oil. |
A friend recently wrote about lemon curd on facebook, which made me think if it was possible to make it lactofree, so I tried making it two different ways, one with homemade butter and one coconut oil.
And there wasn't a lot of difference in taste, the coconut oil one was a bit creamier and a bit lighter in colour, so think I might make it with coconut oil the next time just because it makes it easier.
Wisk sugar, eggs and egg yolks well until white and fluffy in a bowl
Then whisk in coconut oil or butter, and ad lemon zest and juice (don't be afraid if it starts to curdle, it will come together on the stow).
Transfer to a pan and heat over low-medium heat for about 10 minutes, stirring constantly using a wooden spoon, until the lemon curd coats the spoon.
pour the lemon curd through a strainer and into 1 big or 2 small sterilized jam jars.
put in fridge overnight to set and then enjoy.
Then whisk in coconut oil or butter, and ad lemon zest and juice (don't be afraid if it starts to curdle, it will come together on the stow).
Transfer to a pan and heat over low-medium heat for about 10 minutes, stirring constantly using a wooden spoon, until the lemon curd coats the spoon.
pour the lemon curd through a strainer and into 1 big or 2 small sterilized jam jars.
put in fridge overnight to set and then enjoy.
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