Lemon Curd to Lemon Chiffon

Life has been a little bit of insanity lately, but I did finally find a few moments to experiment in the kitchen a bit, and behold, I have not one, but TWO delicious things to share with you. The first is lemon curd, and the second is a lemon chiffon made from the curd.

I'd never had lemon curd before. To be honest "lemon curd" doesn't sound all that delicious to me. I like lemon, and I like curd, but something about those two words together just sounds... weird. When I looked it up I found lemon curd is just a creamy spread that can be used on scones or English muffins, or used as cake filling. Considering I eat none of these things, I was happy to find that it could also be used as an ice cream topping. Well at least it gets me something.

Thing is, in order to make recipe two, I needed it, and you know I'm not about to buy something I could easily make myself.

Lemon curd IS easy. Stupidly easy. And it's easy to make Primal too.

To make curd you will need:

A double boiler, or similar apparatus
1 cup of erythritol, sugar, or other equivalent
2/3 cups lemon juice
2 whole eggs
2 egg yolks
6 tbs coconut oil or butter

To make chiffon you will also need:
Heavy cream (whipped)

Start by creaming together your sweetener and oil, then slowly beat in eggs, yolks and finally lemon juice.

Put the mixture into your double boiler and heat gently until it thickens. Be careful and don't let it boil!

Using a whisk, stir constantly until the mixture reaches approximately 170 degrees. Remove from heat and let it cool. It should coat the back of a spoon.

You will need to chill it before turning it into chiffon.

Making lemon chiffon is even easier. All you do is fold together equal parts lemon curd and whipped cream.

Easy peasy.

Now, you could very well cheat. Go to the store, buy lemon curd and Cool Whip, and mix them together, but... ew. Just make it yourself. It's easy and 1000x better for you. Your taste buds will love you for it.

Simply serve chilled in a pretty dish with your favorite garnish. I chose to go with candied ginger, some chocolate bits, and slivered almonds.

 

That's it.
Isn't it pretty!?
Tastes pretty darn good too.