This refreshing lemon curd, with its smooth creaminess and cool snap of fresh zest, reminds me of sunny afternoons spent in leisure, dipping toes in an icy pool while surrounded by bright yellow light.
- 3 organic, pasture-raised eggs
- 1/2 cup fresh lemon juice (~4 lemons squeezed)
- 2 teaspoons grated lemon zest (~2 lemons)
- 1/3 cup organic dried maple sugar (such as Coombs)
- 5 tablespoons melted, unrefined coconut oil
- 1/8 teaspoon pink Himalayan sea salt
- Fresh organic raspberries and dried rose petals
- Small saucepan
- Mesh strainer
Add the eggs, lemon juice, zest, maple sugar, and salt to the small saucepan. Whisk until fully incorporated.
Place the saucepan on the stove, over medium heat. Add the melted coconut oil. Cook the ingredients for approximately 4 to 4:30 minutes, whisking continuously to prevent too many clumps from forming. You may need to temporarily remove the saucepan from the heat source (continuing to whisk) to prevent the curd from boiling. You will know the curd has reached optimal thickness and creaminess when it can coat the back of a spoon.
At this point, remove the saucepan from the heat and use a mesh strainer to collect the smooth lemon curd in a bowl below while discarding the white protein lumps caught in the strainer.
Allow the curd to come to room temperature before placing plastic wrap across the top of the mixture. Place in the refrigerator until ready to serve with fresh raspberries and dried rose petals.