How to make lemon curd sweetened only with fruit juice for a sweet & sour filling for pies and tarts or a delicious topping with no added sugar.
I absolutely adore lemon curd. The sweet & sour flavor is delicious as a pie filling. My favorite use is to stir some into a bowl of yogurt!
Whenever I get a hankering for this traditional English treat from the early 1800s, however, I do not buy it pre-made.
Every single brand I’ve checked uses refined sugar as the sweetener! Very disappointing!
This amazes me because it is quite easy to make a fruit-sweetened lemon curd!
I use white grape juice that has been boiled down to a semi-concentrate. Apple juice concentrate would likely work as well, although I have not tried that variation.
I don’t recommend using honey, as the beneficial properties of raw honey are destroyed by heat.
Fruit Sweetened Lemon Curd
How to make lemon curd for pie filling or as a delicious topping by sweetening only with fruit juice and no added sugar.
Boil white grape juice in a small pan until it is reduced to 1/4 cup. This takes about 10 minutes. Let cool for 5 minutes.
Whisk yolks, white grape juice concentrate, lemon juice, optional zest and sea salt in medium saucepan until smooth.
Cook over medium-low heat, stirring constantly with whisk or mixing spoon until mixture thickens (about 5 minutes).
Remove pan from heat and whisk in chilled butter until melted.
If using optional zest, strain curd through a fine mesh sieve into a bowl to remove the lemon bits.
Stir in cream.
Chill until ready to use. The curd will continue to thicken as it cools.
Use within five days.