Remember those orange popsicles with vanilla ice cream inside from when you were a kid? I wanted to get that flavor but without all the processed gunk that’s in the actual popsicles themselves.
When you’re on a restrictive healing diet, you start trying things you’ve never tried before. You cook things you’ve never cooked before. And you learn quite a lot!
In one of my SIBO recipe books for eating low-FODMAP, I came across a lime curd recipe. I’d never made curd before and I love trying to make something I’ve never made before.
Also because I LOVE the Great British Baking Show and they make curd all the time.
The first time I made it, it came out perfect. The second time I made it, I undercooked it. The third time I made it, I overcooked it.
I’ve since made it several more times and I can say for certain that I now know the exact moment to take it off the heat so I don’t end up with citrusy scrambled eggs again!
I love tweaking recipes to make them taste the way I like, and to see if I can make them better, so below is my recipe for Orange Dreamscicle Curd with half the added sweetener but packed with tons of flavor.
Let me know in the comments below if you make this and what you think!
4 servings
5 minutes
10 minutes
Medium
Printingredients
- 3 large eggs
- 1/6 cup pure maple syrup or raw honey
- 1 tablespoon orange zest (optional)
- 1/4 cup + 1/8 cup fresh squeezed orange juice
- 1/8 cup fresh squeezed lemon juice
- 3 tablespoons butter or ghee
- 3 tablespoons unrefined coconut oil
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon orange zest for garnish (optional)
directions
- In a small saucepan, whisk the eggs, maple syrup or honey, zest (if using), and both juices until well-combined.
- Place saucepan over medium heat and continue whisking as you add each tablespoon of fat (butter/ghee and coconut oil). I like to add one, whisk for 20 seconds, add another, whisk for 20 seconds, etc.
- Continue whisking gently until the fats have completely melted. You’ll notice a slight white foam form on the top.
- After a few minutes, you’ll notice the white foam has mostly disappeared. Almost there! Continue whisking gently until the curd thickens to about pudding consistency. Maybe stir once or twice more, but that’s it – remove from heat immediately.
- Add the vanilla and stir to combine.
- Place a fine-mesh sieve over a bowl or glass storage container and strain the curd through it. Stir the curd around in the sieve until it’s all pushed through.
- Pour into 4 individual ramekins or store in the glass storage container with a lid in the refrigerator for up to 6 days. Top with extra orange zest if you’d like. You can either serve immediately, or let it set in the fridge for at least 2 hours. Enjoy!