Lemon Curd: Heavenly Yumminess in a Jar

Oh my stars, this stuff is good!  I won't take credit for the recipe.  That belongs to "The Nourishing Gourmet".   I could keep a jar of this in the fridge all the time.  It could take the place of yogurt at breakfast...add some fruit and nuts and instant parfait!

I used Meyer lemons, but those aren't always available here, next time I'll try it with plain ole lemons and see if anything changes.

Meyer Lemon Curd by the Nourishing Gourmet

3 eggs
1 T lemon zest (used 2 lemons)
1/4 to 1/3 cup raw honey
1/2 cup freshly squeezed lemon juice
6 T of coconut oil, butter or ghee  (I used salted butter)

1.  In a medium stainless steel or enameled saucepan, whisk together the eggs, zest and honey until light colored.

2.  Add the lemon juice and stir and then add the fat (coconut oil or butter) breaking it into pieces for even melting.

3.  Cook, whisking constantly, over medium heat, until butter or oil is melted.  Continue to cook and whisk until the mixture thickens and a few bubbles start to pop at the surface.

4.  Remove from heat and scrape into a fine sieve set over a bowl.  Strain the curd, gently stirring through the sieve.  Pour into a glass jar with tight fitting lid.  I used a jar with a plastic lid - I wasn't sure if a metal lid would be reactive with the acid or not.

5.  Refrigerate for several hours to thicken.  Will keep about a week in the fridge...if you don't eat it all the first day.   Can't wait to find more recipes to use this in!