Naturally Sweetened Lemon Curd

We love lemon curd with fruit, especially on this little naturally sweetened meringues with fruit. It's also yummy on crepes, waffles, pancakes, or drizzled over fruit for a delicious dessert. Make sure to check out the notes at the bottom for helpful tips.

Naturally Sweetened Lemon Curd

3 eggs

1 tsp. lemon zest, optional

5 Tbsp. pure maple syrup

1/3 cup fresh lemon juice *see notes

1/8 tsp. salt

1/4 cup coconut oil

1 tsp. vanilla

1. Add the eggs to a small pan and whisk until smooth.

2. Wash and dry the lemons, then zest the lemon rind.

3. Juice the lemons.

4. Mix the zest, honey, lemon juice and salt into the eggs.

5. Place pan over a small burner on the stove, heated to medium-low heat. Whisk mixture until it's thickened. For the best result, use a thermometer, heating it to 170 degrees.

6. Remove pan from the heat, stir in the coconut oil and vanilla.

7. Strain mixture through a fine mesh sieve or strainer to remove any solids. You want your curd silky smooth. *See notes.

8. Store curd in the fridge, where it will thicken as it cools.

NOTES

Patience is a key with this recipe. If you turn the heat up too high, you'll end up with scrambled eggs.

Fresh lemon juice will have a better flavor. I keep organic bottled lemon juice and use it for a lot of things, but juicing fresh lemons is worth the effort for this recipe. You'll need about 2 large lemons.

When zesting, make sure to only get the yellow part of the peel as too much of the white pith can cause a metallic/bitter taste.

The curd will store safely in the fridge for up to a month.

If you want to skip the straining step, I think it's smooth enough if you blend the eggs, zest, honey, and lemon juice in a high speed blender before heating.