homemade lemon curd (refined sugar free)
a delicious, creamy, ultra-rich and surprisingly easy lemon curd that's made with honey.
Ingredients
- 5 egg yolks
- 4 lemons (1/2 cup of freshly squeezed lemon juice)
- 2 tsp lemon zest
- 3 tbsp coconut oil or butter
- 1/2 cup honey
Instructions
- whisk egg yolks, and the whisk in the rest of the ingredients except your coconut oil (or butter, depending on your preference)
- place egg yolks-lemon-honey mixture in a double boiler, (or use a stove top safe bowl on top of a saucepan), fill water in the bottom pot and allowing it to simmer, not letting the water touch the upper pot/stove top safe bowl. continue to whisk everything, for 25-30 minutes or so, it should begin to thicken and coat the back of a spoon before you remove it from heat.
- once it thickens, whisk in your coconut oil (or butter), 1 tbsp at a time.
- remove from heat and allow to cool, store in a mason jar in the fridge for up to two weeks. you can also freeze for several months.
- enjoy plain as is, added into yogurt, or baked into desserts!