Description
This sweet-tart lemon spread is perfect for topping all your breakfast treats from scones to pancakes. And it’s equally delicious in desserts! You need a little patience but it will be rewarded! Double (or triple) it and freeze in small portions to have on-hand all year ’round!
Ingredients
Scale
- 3 large eggs
- 2 TB Meyer lemon zest, grated
- 1/3 cup honey
- ½ cup fresh Meyer lemon juice
- 6 TB Coconut Oil, melted
Instructions
- Combine eggs, zest, and honey in a medium saucepan. Whisk until well combined, then place pan over low heat, whisking constantly. You are waiting for the mixture to become a pale yellow and to thicken, slightly (10-15 mins). Be patient! If the heat is too high, the eggs will start to be lumpy. Simply lower the heat and continue to whisk – we’ll sieve out the lumps later.
- Slowly add in the lemon juice and coconut oil a little at a time while still whisking. The mixture will continue to thicken as you whisk (another 10-15 minutes). There are two ways to know it is done cooking: 1) it can coat the back of a spoon and not slide off and 2) there will be slow bubbles coming to the surface if you stop whisking (but make sure it does not boil!). Once it gets to this point, remove from heat.
- Pour the mixture through a fine-meshed sieve into a heat-proof bowl or jar (or jars), making sure to squeeze out all the curd from the solids that are left behind. Allow mixture to cool in jars before storing in the fridge (for a week or so) or freezer (about 3 months).