Lemon Bliss

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 :)

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