Lemon Curd
by fig + fauna farm on 12/21/11
When life gives me lemons, I say: make Lemon Curd. This year, we are hosting small, intimate gatherings to celebrate the season and the end of an incredible year. Our gifts are simple and home made. Among them there is one that may not last past Christmas Day.
Lemon Curd, would be the one - a perfect way to use up an abundance of eggs and a reason to fall deeply in love with the motion of zesting a lemon.
In this recipe, I use a combination of clarified butter (ghee) and unrefined coconut oil - but you can use either or. Just a heads up on unrefined coconut oil: it does carry a coconut flavor, which I believe compliments the lemon.
/// PHOTOS BY ROSE E MARTIN
LEMON CURD
You will need ~
-
6 free range egg yolks
-
1/3 cup light honey
-
1 tbsp lemon zest (one lemon)
-
1/2 cup lemon juice
-
3 tbsp ghee (or butter)
-
3 tbsp coconut oil
In a saucepan, combine the egg yolks, honey and zest with a whisk. Slowly add the oil or butter and lemon zest while whisking. After thorougly mixed, add the lemon juice on turn on the heat to medium. Continue stirring the mixture as it cooks, until a few bubbles are seen at the surface. You will see the consistency thicken quite a bit. Once the curd has the desired thickness, remove from heat and spoon into a mason jar. Keep refrigerated for up to one week.
* Makes approx 1/2 pint (a jelly canning jar)
