This stuff is deeeeeelicious! I love lemon curd but I like to get the nutritional benefits and flavours of multiple citrus fruits. Plus I am crazy about Lady Grey stuff! This is a very mild bergamot flavour though so if you want something less subtle then add in more of the zest of the bergamot!
I didn’t want to use coconut sugar in this, I wanted to reap the nutritional benefits of the raw honey, and it’s an absolute fat bomb with the butter! It’s great. You can spread this on some of my Paleo Granary Bread or top it on my Paleo Almond ‘Multigrain’ Porridge among other things! I have to plead guilty on eating straight from the jar! In fact a good dollop of this will help to enhance your exercise performance levels, almost acting as an isotonic but be careful as high fructose sugars can hinder weightloss goals (and are often short lived energy resources).
Makes: Approx. 750ml of curd
Preparation Time: 5 minutes
Cooking Time: 5-10 minutes
Zest & juice of 2 lemons
Zest & juice of 1 orange
Zest of 1/2 bergamot
Juice of 1 bergamot
1 tbsp vanilla extract
1 tsp orange extract
1/4 tsp vanilla powder
2 tbsp tapioca flour
3/4 cup raw honey
250g raw grass-fed unsalted butter
- In a medium heavy based pan whisk together your eggs.
- Add in the remaining ingredients and whisk thoroughly.
- Place the pan over a low heat and whisk continuously until the mixture begins to thicken. This will take about 5 minutes.
- Remove from the heat and pour into an airtight mason jar. Seal right away with a wax or cellophane disc. This will store for 2-3 weeks if kept in a cool dark place!