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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!

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.

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