Meyer Lemon Curd: dairy-free, refined sugar-free
plus 1 teaspoon Meyer lemon zest
(solid or semi-solid, not liquified)
Meyer lemon juice
dash of sea salt
In the bowl of food processor fitted with the "s" blade, combine lemon zest and coconut sugar. Pulse a few times. The sugar will become a bit more powder-y, smaller granules.
Add in the coconut oil. Pulse until well combined.
Add in eggs, processing until smooth.
Last add in Meyer lemon juice and sea salt. Process just until combined.
Transfer to a medium saucepan. Cook over medium heat until thickened, stirring often. Do not let this come to a boil. 170 degrees is optimal.
Remove from heat and allow to cool before transferring to bowl or container. Store in the refrigerator. This spreads best if it is allowed to come to room temperature before serving.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.