A few days ago I got a hankerin’ for lemon curd.
That delicious, buttery, zesty goodness.
Does anyone else get totally random food cravings?
So, I made a batch of lemon curd, sat down on the couch, and ate almost the entire bowl.
I shared a few bites with Luke.
Lemon Curd Recipe
- 3 large free-range eggs
- Zest from one lemon
- 1/3 cup honey
- 6 tbls grass fed butter, or coconut oil
- 1/2 cup lemon juice – that is about 2 lemons
Step One: In a saucepan, whisk together the eggs, honey, and lemon zest until melted together.
Step Two: Add in the butter or coconut oil and allow that to melt as well. Then, pour in the lemon juice.
Step Three: Gently allow the curd to heat up, stirring, until it thickens. When it’s ready, there will be a few bubbles that begin to pop at the surface.
Step Four: After the curd has thickened, remove it from the heat, and pour the curd through a strainer to remove any lemon seeds or big pieces of zest. This step really helps create a lovely smooth curd.
Step Five: That’s it! You’ve done it! Cover the curd and chill it in the refrigerator for a couple hours. If you can resist eating it before then. It will continue to set as it cools.
There are so many good things about this curd! It can be made in 10 minutes – super easy! It is made from all whole, healthy foods, butter, honey, lemons, eggs – doesn’t get better than that man!
Plus, unlike a lot of other lemon curd recipes, this one uses the whole egg. I hate recipes that leave out the egg white. I’m left with this goo that usually ends up going to an animal because I’m not really sure what else to do with it.
And on another note.
A couple days ago, I was blessed with a wonderful baby shower from our friends and family! I was able to spend the evening in sweet fellowship with beautiful sisters in Christ.
I came away feeling like I have such a great support in all these ladies! As well as now having most of the baby supplies that I’ll need! Look at some of these adorable baby outfits! Who doesn’t just love little baby clothes?