Ingredients

The following ingredients have 4 Servings
  • 1/3 cup fresh lemon juice
  • 1½ tsp lemon zest
  • ½ cup light colored honey
  • ½ tsp vanilla extract ((how to make vanilla extract))
  • 2 tbsp butter ((or coconut oil if dairy-free))
  • 2 large eggs

Instruction

  • Combine the lemon juice, zest and honey in a small pot and heat over low heat until the mixture is steaming. Whisk everything together until it is well-combined.
  • In a medium size bowl, whisk together the eggs.
  • Gradually, pour the warmed lemon/honey mixture into the bowl with the eggs, whisking constantly.
  • Rinse out the pot to wash away any pieces of lemon zest, then place a fine mesh strainer over the top. Pour the honey/lemon/egg mixture through the strainer back into the pot.
  • Place the pot on the stove and set the burner to medium heat. Cook - whisking occasionally - for 6-8 minutes or until the mixture is thickened enough to coat the back of a spoon. It should take about 3-5 minutes for the mixture to start simmering - that's what it's supposed to do. You'll know the curd is ready when you can run a finger across the back of your spoon and the little line that forms doesn't immediately fill in.  Don't worry if it's not as thick as you want - it will continue to thicken as it cools.
  • Once it's ready, give it one last good stir for 15-20 seconds, then remove it from heat and whisk in the vanilla and butter.
  • Pour into a clean jar and refrigerate until chilled, then serve.