Simple Lemon Curd

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Prep Time: 5 mins | Cook Time: 15 mins | Makes: 1 c

Ingredients

• ½ c freshly-squeezed lemon juice, seeds removed

• 1 Tbsp lemon zest

• 2 eggs

• 1 egg yolk

• 1/3 c honey

• 1 Tbsp coconut oil or unsalted butter

• ½ tsp vanilla extract

Directions

1. In a small sauce pan, combine lemon juice, zest, eggs and yolk; whisk together until thoroughly blended.

2. Add honey and coconut oil, turn heat to medium-low, and stir constantly until the oil has melted.

3. Increase heat to medium and continue to stir constantly until small bubbles start to appear and curd thickens, about 7-10 minutes.

4. Remove from heat, stir in vanilla, and strain mixture into a large measuring cup. Pour into a glass jar and seal with lid. Refrigerate for at least an hour before serving.

Notes

• Refrigerate leftover lemon curd for up to 2 weeks or freeze for up to 1 year.

Nutrition: (per 1 Tbsp) Calories: 43 kcals | Total Fat: 8 g | Saturated Fat: 1 g | Sodium: 10 mg | Carb: 6 g | Protein: 1 g | Fiber: 0 g.

Providence Heart Guide 2018
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