This treat makes any dessert more special. A little goes a long way.

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Serves:

1 cup

Ingredients

• ½ cup freshly-squeezed lemon juice, seeds removed

• 1 Tbsp lemon zest

• 2 eggs

• 1 egg yolk

• ⅓ cup honey

• 1 Tbsp coconut oil (or unsalted butter)

• ½ teaspoon vanilla extract

Method

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.

Per 1 Tbsp: 43 calories, 1g protein, 6g carbohydrates (0g fiber), 2g fat (1g sat fat, 1g mono/poly), 10mg sodium

Seasoned Cook

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