Lemon Curd

Click here for printable copy.

6 egg yolks
Juice and zest of two lemons
1/2 c. honey
3 T. cold pastured butter

Combine yolks, lemon juice and zest and honey in a heavy-bottomed saucepan or in a saucepan over simmering water (double-boiler). Turn the heat to medium and whisk in the butter as the mixture begins to warm.  Cook over low heat, stirring constantly, until the mixture thickens to pudding-like consistency. Pour into a glass bowl and chill.

© 2015 dairyfreegaps.wordpress.com / Betsy Leighton