Ingredients
- 6 tablespoon butter* or coconut oil
- 3 large eggs
- ⅓ cup liquid honey
- ½ cup lemon juice freshly squeezed
- 1 tablespoon lemon zest
Instructions
- Melt butter (or coconut oil) in a glass measuring cup in the microwave.
- In a separate glass bowl, whisk 3 eggs with ⅓ cup liquid honey. Add lemon juice and zest and whisk again.
- Slowly add cooled butter (or coconut oil) and whisk until well combined.
- Microwave at 50% power for 1 minute. Stir, then microwave at full power for 1 minute. Stir again. Repeat in 1 minute intervals, as necessary. The time needed will depend on the power of your microwave oven. When it thickly coats the back of a metal spoon, it's ready.
- Remove the bowl from the microwave and pour the lemon curd through a strainer to remove zest and any possible bits of cooked egg. It may seem too thin, but it will thicken as it cools. Once cool, store in the refrigerator.
Notes
- Use grass-fed butter or coconut oil for paleo diet.
- Freshly squeezed lemon juice is necessary in this recipe. Bottled lemon juice can sometimes produce a metallic taste in lemon curd.
- To avoid a bitter taste, make sure to only zest the outer yellow portion of the lemon peel.
- This recipe makes 1.5 cups of lemon curd. Nutrition information was calculated for 1 tablespoon.
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