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 :)