Friday, April 15, 2016

Dairy-Free Honey-Sweetened Lemon Curd

I like it simple.
I like it easy.
I like it delicious.
And I like it fast.

I forgot how incredibly easy and so delicious lemon curd was until I whipped it together for a topping a birthday cake.  Right about the moment that I was stirring it on the stove wondering how long it would take exactly, it was done.  Oh yeah, that's right:  this is so fast and simple.

{It also uses whole eggs and real honey, which just made all my "likes" into "loves."}

Here you go:

Dairy-free Honey-sweetened Lemon Curd

3 eggs
1/3 cup honey
Zest from two lemons (two tablespoons)
1/2 cup fresh lemon juice
1/4 cup melted coconut oil

In a small saucepan whisk together eggs and honey until smooth.

Whisk in zest and lemons and place pan over meduim low heat.  

Add coconut oil and stir non-stop until the mixture begins to thicken.  Remove from heat.

(Some like to strain at this point, but I like mine quick and easy and natural, so nope, I didn't strain it!)

Pour into jars and refrigerate!

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