Using the same recipe as this lemon curd recipe, I make a frugal, honey sweetened lemon curd. When made with coconut oil, it’s also dairy-free.
I love lemon curd. There are so many things to do with it. You can swirl it into vanilla ice cream, top gingerbread cake with it, spread it on scones or muffins, scoop it on top of pancakes, fold it into whipped cream (to top desserts, pancakes, waffles, or fruit salad), or mix with plain yogurt and top with granola.
This would make a lovely food gift.
Meyer Lemon Curd Makes 1 1/2 to 2 cups
- 3 eggs
1 tablespoon lemon zest (from 2 meyer lemons)
1/4-1/3 cup of honey, make sure you buy high quality to avoid laundered honey
1/2 cup freshly squeezed meyer lemon juice
6 tablespoons of coconut oil, butter, or ghee
1-In a medium stainless steel or enamel saucepan, whisk together the first three ingredients until light colored.
2-Add the lemon juice, give a stir and then add the the coconut oil, breaking it into small clumps as you drop it into the pot for even melting.
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 through the sieve.
5-Refrigerate for several hours to thicken. Will keep about one week or longer in the refrigerator.
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