Simple Maple Lemon Curd

Mar 15, 2019

 

Sweet. Fresh. Spring Like.​

Lemon Curd is the quintessential must-have for topping your tea time scones. Not only is it the most fabulous tasting topping but its also very simple to make and a great way to use up any springtime egg abundance you might have. Paired with clotted cream made with fresh cream from your dairy cow, this is the perfect snack to go with your afternoon cuppa. No chickens and no dairy cow? No worries, eggs, and dairy from the farmers market or local grocery will work as well.

Lemons have so many great benefits to them! They promote hydration while making plain drinking water more palatable. While also adding vitamin C to your water at the same time. Lemons help to support weight loss as well as improving digestive and oral health.

So, really, we should all eat more lemon curd. Right?!

I heard y'all shout "YES!"

Lemon curd is just like packing spring in a jar. It's that welcome sunshine after a LOOOOONG winter. With the perfect mix of spring egg abundance. Why wouldn't you want to spoon it all over everything.

Except for maybe cabbage.... mushrooms... OK don't put it on EVERYTHING. Maybe just sprouted whole wheat scones or gluten free scones or top your yogurt with it.

Regardless of how you use it, your going to love how simple and easy it is to make and keep on hand. No more yucky, white, processed, sugar laden, lemon curd. It's time to skip the post tea time sugar crash and keep on going like the Energizer bunny.

 

 

This sugar free version uses real maple syrup. It's not only going to cut out the processed sugar but adds a special touch to the lemon curd as well. 

No complicated ingredients here, just whole, real food. No complicated tools needed either. Just a pot, spoon, and if you want, a fine mesh metal strainer. The hardest part may just be coaxing those chickens out of their winter, non-egg laying habits to get enough eggs early in the season. 

If you love these type of whole food, tea time recipes, we have some exciting news to share with you! Jill, over at the Prairie Homestead blog released The Prairie Homestead Cookbook, and is offering $130 in free bonuses with the purchase of her book

Want to guess what one of the bonuses is?

Yep, we wrote an e-book called Tea Time on the Prairie, featuring, you guessed it, real food tea time recipes! This Maple Lemon Curd recipe is just a sneak peek of the FREE goodness you get with our new e-book!

  • 40+ pages of recipes & tea time tips
  • Scone recipes
  • Clotted cream and Jams
  • Desserts (mini hand pies for one!)
  • Savory Mini's & More

 

GRAB JILL'S BOOK & OUR FREE E-BOOK HERE

 

 

Y'all will LOVE Jill's new cookbook. I'm not just saying that because we have an ebook at stake, but because it REALLY is awesome. In fact I pre-ordered a couple myself, because I love the recipes in there so much! As well as Jill's story and all the pantry staple recipes, gardening and meat raising tips. There is so much goodness it may just get it's own post soon.

We made one of the recipes in the cookbook last week (in order to create the ebook, I got a sneak peak of the whole cookbook). For the Farmer's birthday I made him Wyoming Burgers - boy were they a yummy twist on the standard hamburger. For those of you who didn't know the Farmer spent part of his childhood in Wyoming before moving here to Oregon. He appreciated it very much and enjoyed Jill's oven fry's with them as well. More previews of her beautiful cookbook are available here.


So without further ado we present our sneak peek recipe, Maple Lemon Curd.

 

Maple Lemon Curd

Maple Lemon Curd

Yield: 15
Author: Farmhouse Teas
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
A must have topping for your tea time scones and a lovely springtime delight!

Ingredients

  • 3 organic lemons
  • 1/2 cup real maple syrup
  • 1/2 cup butter
  • ​4 extra large eggs
  • zest of one lemon

Instructions

  1. In a heavy bottom saucepan mix the maple syrup, 4 eggs, and lemon zest. Place on medium-low heat.
  2. Next, add the butter and heat over medium-low until the butter has melted.
  3. Juice the three lemons to get 1/2 cup of lemon juice.
  4. Once heated add the lemon juice and continue to heat until the mixture becomes thick. Continually mix ensuring that the lemon curd doesn’t stick to the bottom of the pan.
  5. Bubbles will start to form when the lemon curd is close to finished.
  6. Once the curd is finished place in the refrigerator to cool.

 

 

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