Guest Blog – Eggless Lemon Curd

Sandra over in the South Pacific sent in this great recipe! People love it!

I discovered this recipe last year when I was living in Australia. Originally it used sugar, I have changed it to honey to make it more healthy and practical for people on the GAPS or SCD diets or for those folks who boycott refined foods. Enjoy!

  • 2 yellow summer squash
  • 2 medium lemons, juice and peel
  • 2 T honey
  • 2 T butter or coconut oil

Method:
Simmer or steam squash until very soft and puree it or put it through a tammi. Boil this to reduce the liquid, add the coconut oil or butter. When reduced to quite thick add the lemon juice and reduce slightly. Add the honey at the very end and cook a couple minutes (less is best especially if the honey is raw). If you are vegan, you can substitute maple syrup or other sweetener for the honey.

This makes a great topping for bars, cakes and even toast.

This Post Has 2 Comments

  1. Vicky

    I’d love to make this, lemon curd WITHOUT eggs, fabulous! However, I don’t think we can get yellow summer squash in the UK, certainly I’ve never seen it in the North of England. I wonder what I could use for a substitute, I’ll have to think about that.

  2. Sandra

    Yumm..this brings back memories! It tastes just like the real thing, but obviously healthier and a good option for vegans!!!

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