Dairy-Free Honey-Sweetened Lemon Curd

I handed her a brand new recipe. She had already conquered the kitchen basics, so when she came looking for something fresh to do, I knew it was time to challenge her in the next step. 

Not challenge in the exhaustive sense. 
"Challenge" in the explore, learn, try, and create sense.

I must say: she rocked that lemon curd on her first attempt.

Creativity usually just needs the invitation to play.

And by play, I mean doing the daily tasks that we learn to find delight in. 

What have you challenged yourself to play with recently?

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!

Always be creative,
Marie Winfield

originally published April 15, 2016
{I forgot how incredibly easy and how 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.}


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