Lemon Curd

Tangy Lemon Curd

This is a more frugal version of curd, because, like the Joy of Cooking’s version, I use whole eggs instead of just the egg yolks. However, you could substitute 6 egg yolks for the whole eggs for a super rich curd.

3 large eggs
1/4 -1/3 cup of honey
Grated zest of one lemon (I used about 1 tablespoon)
1/2 cup of lemon juice
6 tablespoons virgin coconut oil (or you could use ghee or butter).

1-In a medium stainless steel or enamel saucepan, whisk together the first three ingredients until light colored.

2-Add the the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.

3-Cook, whisking over medium heat until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles popping at the surface.

4-Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring if needed.

5-Refrigerate for several hours to thicken. Will keep about one week in the refrigerator.