Lemon Curd

Lemon Curd

This lemon curd is wonderful served with whipped or clotted cream on warm, lemon-blueberry scones. 

INGREDIENTS

1 TBS Meyer lemon zest

3 eggs

3/4 cup — 1 cup sugar

1/2 cup freshly squeezed lemon juice (2-3 lemons)

6 TBS coconut oil or grass-fed butter

INSTRUCTIONS

Zest and juice the lemons.

Whisk eggs with sugar and lemon zest together in a medium saucepan. Cook slowly over low to medium heat, whisking constantly, until the mixture is pale yellow and slightly thickened.

Stir in the lemon juice and coconut oil or butter, a bit at a time, and continue stirring constantly. Continue to cook and stir until mixture thickens and is just beginning to bubble, but don’t let it boil. (This should happen about 170ºF.) 

Remove from heat and strain through a sieve to remove lemon zest and any egg lumps. Store in a glass jar in the refrigerator for up to a week.