Lemon Curd
An old classic with a slight coconut twist
Ingredients
- 6 egg yolks (well beaten)
- 1/2 cup sugar
- 1/2 cup lemon juice (about 2 juicy lemons)
- 60 g butter (cold)
- 1/4 cup coconut oil (cold)
Instructions
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Using the double boiler method, combine yolks, lemon juice and sugar over low heat, stirring constantly until it coats the back of a wooden spoon. Don't rush this part. Remove from heat and take top part off saucepan then stir in butter and coconut oil. Either cool then use or bottle. This needs to be kept in the fridge and used within 2 weeks.
The Ramlings:
Not much to waffle about today, just cuddling my Mags and sewing, life’s tough!