Lemon Curd Syrup is a sweet and tart syrup that leaves a flavor explosion in your mouth. In fact, it is a light and bright creamy topping that will have you inventing ways to use it. Needless to say, it is simply scrumptious to eat right off the spoon. However, I have used it to top waffles, pancakes, crepes, and even ice cream. Consequently, it would be a perfect glaze for a cake as well. Indeed, this syrup abounds in flavor. This Spring Lemon Curd Syrup goes well with my Gluten-Free Lemon Poppyseed Pancakes or Sweet Tart Lemon Waffles. The two together take breakfast to a whole new level.
Lemon Curd Syrup Recipe:
Since my writing my recipe for the sweet and tart waffles I wanted a unique syrup to go with them. Therefore, I made very thin lemon curd to pour over my waffles. This lemon curd is slightly tart with a nice light sweetness level. The majority of my recipes are for 4 – 5 people. This recipe makes plenty for about 5 waffles. The great thing about this recipe is that you can create it thin or thicker depending on how long you cook it. This lemon zest and butter gives the Spring Lemon Curd Syrup a creamy and subtle texture.
Since doing my research on Yacon Syrup I decided on adding some to this recipe. I really like the flavor profile that Yacon syrup and maple sugar make when combined. But, if you don’t have Yacon syrup just use all maple sugar. Nonetheless, this syrup can be found at Amazon.
Lemon Curd Syrup
Ingredients:
- 1 egg
- 1 lemon zested
- 2 tablespoons Yacon Syrup or maple syrup
- 1/8 maple sugar
- 1 lemon juiced
- 4 tbsp butter
- pinch of salt
Instructions:
First, beat the egg set aside. Second, combine the lemon juice of one lemon, Yacon syrup, maple sugar, and lemon zest. Add beaten egg while whisking the whole time. Cook over a double boiler while continuously stirring the mixture the whole time. Cook for a few minutes until it becomes a thin syrup consistency. Or if you prefer to cook a few minutes more which will create a thicker consistency. Remove from heat and add in butter and a pinch of salt. Stir until butter is melted. Hence, use as syrup over pancakes, waffles, or crepes. (By the way, this is the European way of creating Lemon Curd). If not using pour the remaining syrup into a sterilized jar with a tight-fitting lid and store it in the fridge for up to three weeks.
Lemon Curd Syrup
Ingredients
- 1 zest from 1 lemon
- 1 beaten egg
- 1 juice of 1 lemon
- 2 tbsp Yacon Syrup
- 1/8 cup maple sugar
- 4 tbsp butter or coconut oil
- 1 pinch of salt
Instructions
- Beat the egg set aside.1 beaten egg
- Combined the lemon juice of one lemon, Yacon syrup, maple sugar, and lemon zest1 zest from 1 lemon, 1 juice of 1 lemon, 2 tbsp Yacon Syrup, 1/8 cup maple sugar
- Add beaten egg while whisking the whole time.
- Cook over a double boiler while continuously stirring the mixture the whole time.
- Cook for a few minutes until it becomes a thin syrup consistency.
- Or if you prefer, cook a few minutes more which will create a thicker consistency.
- Remove from heat and add in butter and a pinch of salt.4 tbsp butter or coconut oil, 1 pinch of salt
- Stir until butter is melted.
Use as a syrup over pancakes, waffles or crepes. (By the way, this is the European way of creating Lemon Curd). If not using pour remaining syrup into a sterilized jar with a tight-fitting lid and store in the fridge for up to three weeks.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 58 | |
| % Daily Value * | |
| Total Fat 3 g | 5 % |
| Saturated Fat 2 g | 10 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 31 mg | 10 % |
| Sodium 10 mg | 0 % |
| Potassium 27 mg | 1 % |
| Total Carbohydrate 7 g | 2 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 5 g | |
| Protein 1 g | 2 % |
| Vitamin A | 3 % |
| Vitamin C | 7 % |
| Calcium | 1 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
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