Saturday, February 25, 2012

Pure Perfection.

When I tasted this, I said, "Oh..."
And there doesn't seem to be anything else that needs to be said.
This lemon curd is perfect.

But I can't take the credit. Although I converted the measurements to ounces, this recipe comes from The Nourishing Gourmet.  

Lemon Curd

3 eggs
zest of 1 lemon
3 oz. (1/4 c.) honey
3.5 oz. (1/3 c.) coconut oil, room temp.
4 oz. (1/2c.) lemon juice

In a medium saucepan, whisk together first 3 ingredients until light colored.

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.
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.
Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, using a spoon to help it through as needed (from what I understand, straining smooths out the curd, and strains out bits of the lemon pulp and coconut oil).

Refrigerate for several hours to thicken. Will keep about one week in the refrigerator. (FYI, if some of the coconut oil solidifies while in the fridge, just microwave briefly--not enough to make it warm, but enough to soften the coconut oil--and stir)

This is great with fresh fruit, on banana bread, as a filling for crepes, or with my Raspberry Lemon Bars.

Makes about 1 cup.

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