MAKES: 1½ CUPS
2 egg yolks
⅓ cup raw honey
½ cup fresh lemon juice (Meyer lemon are the best)
zest from 2 lemons
pinch of sea salt
6 tablespoon coconut oil or ghee (or 3 tablespoon of each)
In a small saucepan, whisk together eggs, yolks, honey, lemon juice, salt, and zest. Add coconut oil or ghee, and turn on heat to low.
Stirring constantly, cook on low until the fat of choice is completely melted and incorporated.
Turn heat to medium. Continue stirring as the mixture thickens, about 5-7 minutes. Tiny bubbles will begin to surface when the mixture is done.
Immediately remove from heat and strain through a sieve. Store in an airtight container and refrigerate. The curd will continue to thicken as it sets. Chill for at least 1 hour before serving.Print