Friday, October 14, 2011

Honey Lemon Curd

{Recipe found in Internal Bliss Cookbook}

This is so rich! One small spoonful is enough for me.

4 Tbsp Ghee at room temperature
1/2 cup Honey
5 Egg Yolks
1 whole Egg
2/3 cup fresh Lemon Juice
1 tsp Lemon Zest

-Cream the ghee and honey together. Beat in egg yolks one at a time. Mix in the whole egg. Mix in lemon juice. Mix in zest.
-Pour mixture into a medium heavy-bottomed saucepan. Cook over low to medium-low heat, stirring constantly, until the mixture coats the back of a spoon.
- Pour into a bowl. Cover and place in the refrigerator for several hours until well chilled. This will keep for several days.

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