Desserts

Honey Lemon Curd

Paleo Honey Lemon Curd
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If you are following my Facebook page, after my husband snuck into my account to post a candid picture of me making a few goodies for my daughter’s school’s craft and bake sale, then you probably already knew this recipe was coming. This honey lemon curd is a hybrid between a key lime pie filling and a lemon butter, I made it with whole eggs, lemon juice, lemon zest, honey, and you have the option of using butter or coconut oil.

I am not a very crafty mom and I often feel a little out-of-place at school meetings when the rest of the moms are crocheting, while talking about the dresses, felt food, quilts, gnomes, fairies, and cloth diaper covers they are making for the annual craft fair. All this while nursing a baby and analyzing the school budget. My usual contribution to this event …gift cards to the local fabric store.

To add to my “crunchy” momma ineptitude complex, this year my family decided to exchange handmade gifts for Christmas, so I have been breaking my head trying to come up with ideas. I can’t saw, or knit, or even make a pretty bow, but I can cook.  So this year I am giving homemade deodorants, lemon curd, pumpkin butters and my secret paleo gingersnap cookie butter, Don’t look forward to this last recipe, it is probably the only recipe that I will keep secret, as I hope to be able to sell it someday.

The craft fair was a success! This was the first time I ever sell anything I make and  all my butters sold almost instantly. I think that brings me one step closer to the “barefoot mama” attachment parenting group. Right?

Next recipe is going to be for the thumb print cookies that go with it

Honey Lemon Curd
Ingredients:

1/2 cup of lemon juice
3 eggs
¼ cup of coconut oil or grass-fed butter
1/3 cup of honey, or more to taste
1 tbsp of lemon zest.

Preparation:

  • Blend all the ingredients together on  medium speed and strain to remove larger pieces of lemon zest.
  • Pour the mixture in a stainless steel or heat-resistant glass bowl.
  • Place the bowl over a pot of simmering water and cook the mixture, whisking constantly, until it thickens.
  • Remove from heat and immediately strain it (optional)
  • Place in the refrigerator to set for at least two hours.
  • Enjoy over your favorite cracker, cookie, bread or just eat it by the spoon.
Honey Lemon Curd
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1/2 cup of lemon juice
  • 3 eggs
  • ¼ cup of coconut oil or grass-fed butter
  • cup of honey, or more to taste
  • 1 tbsp of lemon zest.
Instructions
  1. Blend all the ingredients together on medium speed and strain.
  2. Pour the mixture in a stainless steel or heat-resistant glass bowl
  3. Place the bowl over a pot of simmering water and cook the mixture, whisking constantly, until it thickens.
  4. Remove from heat and immediately strain it (optional).
  5. Place in the refrigerator to set for at least two hours.
  6. Enjoy over your favorite cracker, cookie, bread or just eat it by the spoon.

 

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