Ingredients

The following ingredients have 4 Servings
  • ½ cup fresh lemon juice
  • 2 teaspoons finely grated fresh lemon zest
  • ⅓ cup honey
  • 3 large eggs, room temperature
  • 6 tablespoons ghee OR coconut oil

Instruction

  • Whisk together juice, zest, honey, and eggs in a 2-quart heavy saucepan. Once it’s warm, whisk in the ghee or coconut oil and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6-8 minutes.
  • Pour through a fine mesh sieve into a bowl to get out any cooked egg bits.
  • Cover the top of the lemon curd with plastic wrap and chill until cold, at least 1 hour.