I’m taking a few months off this summer before I begin graduate school in August. I had big plans for these months to become the sort of person who wakes up in the morning and goes on a long run or does yoga five days a week. The kind of person who makes green juices for breakfast and has beautifully composed salads for lunch.
Nearly three months into my time off, I have made a handful of pretty salads and manage to squeak out a pathetic stop-and-start two mile run a few times a week. And you know what? That’s okay. Because I realized I will never be that person – even if I were for a few months this summer, it wouldn’t be sustainable. I’m at my equilibrium. And besides, I get most of my exercise from whisking (I was joking about this the other day, but whisking could an olympic sport). Be forewarned that this recipe requires many minutes of vigorous, arm-numbing whisking. But trust me, it’s SO worth it. This lemon curd is silky, tangy, sweet, lemony, and absolutely delicious. It might be the perfect dessert, in fact. I use it for my dairy-free lemon tart, but it’s also great by the spoonful straight from the jar 😀
- 2 eggs
- 3 egg yolks
- 1 cup sugar
- 8 Tbsp. coconut oil
- ½ cup lemon juice and grated rind of two lemons
- Beat the egg yolks and sugar well in a medium sized bowl.
- Place the egg yolk and sugar mixture in a double boiler. Whisk constantly over simmering water for approximately 8 - 10 minutes, or until pale yellow and slightly thickened.
- Stir in coconut oil 1 Tbsp. at a time, letting each Tbsp. melt before adding the next.
- Add the lemon juice and lemon rind. Continue to whisk constantly until the mixture is thick, custard-like, and lemon yellow, for 10 - 20 minutes. Be sure to keep the heat high enough so that the lemon curd thickens, but not so hot that it boils or curdles.
- Remove from heat, and let the lemon curd come to room temperature. Use as a filling for our dairy-free lemon tart, as a spread for dairy-free sugar cookies, or just eat it straight from the jar. Keep refrigerated.