This homemade lemon curd recipe is quick, easy to make and it tastes delicious. It’s a great addition to any of our pancake recipes. When the lemon curd is ready, don’t worry if you end up with lumps in the mixture (We sometimes end up with lumps of egg or coconut oil) you can simply strain the mixture before placing it in the jar.
YIELD
1 servingsPREP
10 minCOOK
10 minREADY
20 minIngredients
Juice from 5 lemons
12 tbsp. coconut oil
4 eggs
4 egg yolks
235g/8.5oz honey
zest from 4 lemons
Directions
Add all of the ingredients (except for the coconut oil) to a sauce pan and heat over a high heat mixing constantly.
Once everything is well combined and the mixture has started to bubble reduce the heat to low/medium and add in the coconut oil. Continue whisking continuously.
When the mixture has thickened place in a strainer to remove any lumps, then place in a jar and keep refrigerated.
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