Paleo Lemon Curd
Lemon curd can be used for filling cakes, tarts or just spread over a lemon blueberry scone
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Ingredients
- 3 lemons
- 1 ½ cups raw honey after tasting the lemon curd, I would reduce the honey to 1 cup
- ¼ cup liquid coconut oil melt in microwave before cooking
- 4 extra large eggs
- ½ cup fresh lemon juice
- ⅛ teaspoon kosher salt I used Himalayan Sea Salt
Instructions
- Remove zest from all the lemons with a grater and place zest and honey in a food processor. Process until smooth
- Add liquid coconut oil and process additional 1-2 minutes
- Add one egg at a time, process for 30 seconds after each addition
- Add lemon juice and salt and process
- Transfer mixture to a saucepan and cook over low heat, stirring constantly until thickened, about 10-15 minutes
- Allow to cool completely and store in the refrigerator until ready to use
Notes
Top with fresh berries for the total Paleo experience
Adapted from Paleo Baking Company