Zing up your spring and your taste buds with this tangy lemon curd. It’s good on toast or a scone and a spoonful into yoghurt makes a quick and easy dessert. Even better, it’s used in our scrumptious lemon tart.
Rind & juice of 2 large juicy unwaxed lemons
100 g honey
90 g coconut oil
1 tsp cornflour
1. Beat the eggs in a saucepan with a wire whisk and add the other ingredients.
2. Heat gently whisking all the time, until the mixture begins to thicken. Let it bubble once or twice, taste (it’s quite tart) and adjust sweetness by adding agave nectar to taste or you can use more honey.
3. Pot into warm sterilised jars. Seal and store in the fridge. The curd will keep for up to 3 weeks, but you will probably have finished it before then!
Note :: jars can be sterilised in the dishwasher or by washing in hot water and drying in a low oven for 5 mins.