A variation on traditional lemon curd,
using coconut oil and honey instead. It is a very healthy dish, full of
nutrients, great for breakfast or as snack during the day.
4 lemon juice and zest
4 eggs, well beaten with a pinch of salt
100gm coconut oil
100gm honey
1. Mix lemon juice, zest, beaten egg and
coconut oil in a pot, cook over medium heat stirring all the time. The mixture
will gradually thicken into a thin paste, keep temperature to max 75˚C, don't
over cook otherwise egg will curdle.
2. Remove from heat and cool in cold water,
sweeten with honey.
Keep in the fridge and use within 2 weeks.
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