This Simple Blender Lemon Curd is not only lusciously lemony and addicting, it’s also dairy-free and SO easy to make! It goes together in just a few minutes, and only take 5 ingredients. That’s it! I know, I still can’t believe it either. There’s no egg tempering here, because the blender does all the hard work for us. Not only that, but it’s made with coconut oil, which is a super food! That means dessert is healthy…so go ahead and grab a spoon, it’s good enough to eat straight from the jar!
Lemon curd is so easy to make in the blender, but it has to be a high-powered blender. I’ve been using my Blendtec for about 6 years now, and it’s one of my favorite kitchen appliances. {And can I just say that I love this company? They are local in my state (yay Utah! I love supporting local businesses!) and their customer service is amazing. I called last year because the blade in my blender jar seized up and wouldn’t spin. The nice lady I talked to got my information and immediately told me to expect a new jar in the mail. She didn’t ask if my kids had been using it as a holding pen for earthworm habitats, or if they had been trying to blend rocks. It was still under warranty, so no questions asked…just a new blender jar. I told a lot of people about this because it made me so happy!} You can’t use a regular blender because it won’t generate enough heat to cook the eggs.
Ingredients:
- 3 eggs
- 1/2 cup sugar (I’ve switched to organic)
- 1/3 cup fresh lemon juice (about 1 1/2 lemons)
- 1/2 cup coconut oil, in 1 Tbsp chunks
- zest of one lemon
Directions:
- Add the eggs, sugar and lemon juice to the blender jar. Blend on high speed for 4 minutes (I used speed 9).
- Blending on medium speed (I used 3) add the 8 tablespoon chunks of coconut oil one at a time, and then blend for one more minute on high.
- Check consistency. If it’s still thin, blend for one additional minute. (I did not need this additional minute.)
- Add the lemon zest and pulse 2-3 times to incorporate.
- Pour into a glass container or jar and chill for at least 30 minutes before using.
- Yields approximately 1 1/2 cups.
- Store up to 2 weeks in the refrigerator.
Notes:
- Butter may be used in place of the coconut.
Lemon Curd is delicious in so many ways:
- Waffle or Pancake Topping (with fresh raspberries)
- Cheesecake Topping
- Toast Spread
- Add a Dollop to Strawberry Shortcake
- With Fresh Berries
- Cupcake Filling
- Filling between Cake Layers
- Lemon Tarts
- Trifle
- Bluberry Scone Topping
- Crepe Filling
- Puff Pastry Tarts with Berries
- Thumbprint Cookies
- With a Spoon
- In a Yogurt Parfait (one of my faves!)
For another awesome allergy-friendly blender recipe, check out these yummy Pineapple Mango Pops!
Or these simple Strawberries & Cream Popsicles.
