Wild Honey & Vanilla Bean Lemon Curd.
5 large organic egg yolks1 large organic egg
2/3 cup fresh organic lemon juice
1 tablespoon finely grated organic lemon zest
1/3 cup wild flower honey/vegan sweetener (or more if you like it sweeter)
4 tablespoons coconut oil (solidified) or butter
pinch of salt
1 or 2 Vanilla Bean Pods split and scraped
In a medium stainless steel bowl, whisk together the egg yolks, egg, lemon juice, scraped vanilla bean and the honey.
Place the bowl over a pot of simmering water and cook the mixture, whisking constantly, until it becomes pale and thickened, between 7 and 10 minutes.
Remove the bowl from the heat and immediately pour through a fine strainer to remove any lumps.
Whisk in the coconut oil or butter
Stir in the lemon zest, cover with wax paper, and let cool to room temperature.
Curd will keep for about 7 days in the fridge. Enjoy over waffles, angel food cake, fruit salads and more...