Quick & Easy Lemon Curd
Ingredients:
- 4 whole eggs, medium (I use local, pastured eggs.)
- 1/4 cup butter, room temperature (OR expeller pressed coconut oil, OR vegan butter)
- 1/3 cup good honey (I use raw, local honey.)
- 2 teaspoons lemon zest (Or 1 tsp of organic lemon peel powder)
- 1/3 cup freshly squeezed organic lemon juice (Bottled works, too, in a pinch, but it won't have the same bright flavor)
Instructions:
- Add the eggs, the room temperature coconut oil or butter, the honey and the lemon peel to a blender. Quickly mix together for a couple of seconds, just until combined. Add the lemon juice and give it a good whirl for a few second on high, until well combined. The color will become a little lighter. Pour the mixture into a saucepan and on medium high heat, under constant stirring, cook the mixture until it thickens. Don’t walk away! This can happen quickly, and really, do keep stirring! Once it thickens up, that is it! Perfectly smooth lemon curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can replaced by a lid. Refrigerate the curd for 7-10 days.
Notes
When the mixture first comes out of the blender, it will look all curdled, foamy and separated. Don’t worry about it. It will come together into a silky smooth curd once it gets warmed up. I promise!
lemon, curd, honey, blender, easy, lemon curd