Lemon cuuuuuurd. Why you so gooooood?!?! Well, we know why you so good! You tart, you lemony, you fresh, you thick, you creamy, you sweet, and you most delicious!!
Lemon curd takes SO many recipes, especially desserts, to the next level. Add a dollop to a parfait, some vanilla ice cream, or a berry smoothie, and you are truly in heaven.
Honesty hour – I happened upon this recipe by total accident. I was shooting some lemon slices for another recipe, and I didn’t know what to do with them when I finished. There were too many to just make a jug of lemon water, so I thought perhaps I could blend them, then squeeze the juice through my nut milk bag like how I used to make fresh veggie juice.
What came out of the bag was not juice, but rather a really thick puree. I thought, “Hmm, if it’s this thick already, I wonder if it would become even thicker in the fridge?” So, I ran the puree through a strainer instead, added some maple syrup, tossed it in the fridge, and several hours later… had amazingly thick, insanely lemony, lemon curd!!
I was so pumped!! Not that making lemon curd is hard, but this way was SO much easier! Just slice and de-seed the lemons, put them in a high-speed blender with some maple syrup, blend until you get a thick puree, then strain and toss in the fridge! So amazeballs!
Because this curd uses the whole lemon, including the bitter pith, it tastes extra sour than traditional curd. However, I have found when pairing it with a sweet dessert, such as my Heavenly Vegan Pavlova, it balances out the flavour profile tremendously!
Store this lemon curd in a clean glass jar sealed tightly with a lid in the fridge, and it will last a good long while. I made mine two weeks ago, and it is still fresh, vibrant, and delicious.
I haven’t tried it yet, but I’m sure this recipe would work fabulously using grapefruits or limes as well. If you try either, let me know how it turns out in the comments below!
Hooookie dokie smokies, let’s go huck some citrus in a blender and make some of this insanely delicious 2-ingredient no-cook lemon curd!
2 Ingredient No-Cook Lemon Curd
This lemon curd is insanely quick and easy to make, comes out incredibly tart and delicious, and requires only 2 ingredients!
- 8-10 large lemons sliced and de-seeded
- 1 cup maple syrup more or less to preference
Cut the lemons in half and remove the seeds.
Add them to a high-speed blender, such as a vitamix, along with the maple syrup. You can adjust the level of maple syrup according to your preference.
Blend, starting on low and working up to high, until you have a smooth, creamy puree.
Strain the curd into a mixing bowl using a mesh strainer to remove any gritty bits.
Refrigerate in a sealed glass container for 5-6 hours, then enjoy!
Depending on the size of lemons, recipe will make around 4-5 cups of curd. Keeps for at least 2 weeks in the fridge.
As always, nutritional information is a rough estimate, and will vary depending on the size of lemons and the amount of maple syrup used. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!
Some of the photos in this shoot looking familiar? You might recognize them from my last post, Truth & Transparency: What A Food Photo Shoot Really Looks Like. In it, I give you a glimpse behind the scenes of my work to honour my heart’s desire to always be completely truthful and transparent. In the article, I also talk about fear and resistance – why we must acknowledge our fears to allow them to move through and out of us, and why we must give into resistance to push past our boundaries. And why do we want to push past our boundaries? Why, to create more room in which to dance the ecstatic dance of life, of course!