My latest obsession is Lemon Curd. I started making this golden bliss about a month ago. In the beginning I was trying to find all sorts of things that I could eat with it. Angel food cake, berries, cheesecake. Now I just enjoy it with a spoon! I knew I had a problem when I was in D.C. with my husband for a few days. I kept dreaming of the day I could be home and eat this lucious stuff. I have been making a dairy free version and have just now made Batch #4 which replaces the white sugar with honey. Below is my version of several recipes I mushed together. Enjoy!
LEMON CURD BATCH #3
3 to 6 Lemons
1.5 Cups Sugar
1/2 Cup Coconut Oil
5 Egg yolks
3/4 Cup Lemon juice
Dash Pink Himalayan Salt
Zest 3 lemons and mix with sugar in a Vitamix until you have Lemon Sugar. Add Coconut Oil blending well. Add eggs one at a time until mix through. Add Lemon juice and salt. Mix until combined.
In medium saucepan cook over med/low heat to 180* or until mixture coats the back of spoon.
Strain mixture through a seive to remove zest pieces. Pour into jars. Chill in refrigerator.
Jars can stay in refigerator up to 3 days or can be frozen for several months. Mine never last that long :)
I'm lucky to have found a person to spend my life with that loves and believes in me. He must be a special man because I am quirky, unorganized & think my cluttered thoughts aloud to him on a regular basis.