Saturday, February 25, 2012
And there doesn't seem to be anything else that needs to be said.
This lemon curd is perfect.
But I can't take the credit. Although I converted the measurements to ounces, this recipe comes from The Nourishing Gourmet.
zest of 1 lemon
3 oz. (1/4 c.) honey
3.5 oz. (1/3 c.) coconut oil, room temp.
4 oz. (1/2c.) lemon juice
In a medium saucepan, whisk together first 3 ingredients until light colored.
Add the the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.
Refrigerate for several hours to thicken. Will keep about one week in the refrigerator. (FYI, if some of the coconut oil solidifies while in the fridge, just microwave briefly--not enough to make it warm, but enough to soften the coconut oil--and stir)
This is great with fresh fruit, on banana bread, as a filling for crepes, or with my Raspberry Lemon Bars.
Makes about 1 cup.