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–+ servings
Honey vanilla bean lemon curd, pale gold with tiny vanilla flecks, served in an ivory ramekin.

Honey Vanilla Bean Lemon Curd for Full GAPS

A smooth Full GAPS lemon curd made with fresh lemon, raw honey, eggs, homemade ghee, and vanilla bean.
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Servings: 1 batch
Course: Dessert, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 5 large egg yolks
  • 1 large egg
  • 2/3 cup fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 7 tablespoons raw honey
  • 4 tablespoons homemade ghee
  • 1/4 teaspoon sea salt
  • 1 vanilla bean split and scraped

Equipment

  • Le Creuset Signature Round Saucepan, Artichaut, 1.75 quart
  • Stainless balloon whisk
  • Instant-read food thermometer
  • Microplane zester
  • Fine-mesh stainless strainer
  • Shallow glass container with lid

Method
 

  1. Finely grate 1 tablespoon of lemon zest, then squeeze fresh lemons and measure 2/3 cup juice. Strain out the seeds.
  2. Split 1 vanilla bean lengthwise and scrape the seeds from the pod.
  3. Whisk the egg yolks, whole egg, lemon juice, raw honey, sea salt, and vanilla seeds in the saucepan until the mixture is smooth and thin.
    Whisked egg yolks, whole egg, fresh lemon juice, raw honey, and vanilla seeds in the Artichaut Le Creuset saucepan before heating.
  4. Set the pan over medium heat and whisk constantly, sweeping the base and curved sides. Cook to 170°F. The curd should coat the back of a spoon; a line drawn through the coating should remain clear. If the temperature climbs quickly, turn the burner down so the mixture thickens without boiling.
    Thick honey vanilla bean lemon curd coating the back of a spoon in an Artichaut Le Creuset saucepan at 170°F.
  5. Remove the pan from the heat. Whisk in 4 tablespoons of homemade ghee until it is fully melted and the curd looks glossy. Stir in the lemon zest.
  6. Transfer the curd to a clean shallow glass container. Cool briefly, then cover and refrigerate within 2 hours. Chill until thick and spoonable.

Notes

Full GAPS: This recipe fits Full GAPS, not the Introduction Diet.
Fat: Use 4 tablespoons homemade ghee.
Vanilla: One vanilla bean is the base. Use two for a stronger vanilla aroma.
Yield: One batch. No serving count or measured final volume is provided.
Storage: Refrigerate within 2 hours and use within 3 to 4 days.

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