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Summer. It’s the sun beaming down on you filling you with warmth and hope. Fresh harvested berries with their sweetness bursting in your mouth. Lemons full of tart goodness that make you feel alive when you stick a slice in your mouth and suck on it. Summer is filled with lazy days that seem to move too fast. Long days and short nights. You don’t want to miss a moment. This time of year should be enjoyed with simple ingredients and simple recipes so nothing gets in the way of all the innocence and joy that is a perfect summer day.
This lemon curd is luscious and feels a little decadent without all the guilt. It looks complicated and is anything but. Spoon its soft magical goodness over berries or, if you are like me and can’t wait, just eat it with a spoon. It’s that yumtastic.
Ingredients
4 eggs
The juice of 1 lemon, about ¼ cup
1 tablespoon coconut oil
1 tablespoon ghee or butter
Pinch of salt
2 tablespoons maple syrup (omit for 21DSD)
Directions
Place a pot with about an inch of water on the burner and bring the water to a boil. Place a glass bowl on the pot to create a double boiler. Make sure the water below does not touch the bottom of the bowl.
For a moment, remove the bowl from the pot. Add the eggs, the lemon juice, and the salt. Whisk to combine. Add the coconut oil and ghee.
Place the bowl back over the pot and whisk continuously until the fat melts and the mixture thickens, about 10 minutes. The mixture should coat the back of a spoon nicely when it is thickened.
Strain the mixture through a sieve and cool in the refrigerator. Spoon over berries to serve.
