I recently pinned a great recipe for GAPS legal tangy lemon curd (if you don't follow me on pinterest, you should ;o) ) from the Nourishing Gourmet.
|Photo from The Nourishing Gourmet|
It's a great, frugal, recipe because unlike some lemon curd recipes, she uses whole eggs instead of just the yolks. Sometimes I like to see a recipe that uses just yolks, because we can use the whites to make macaroons, but today I went with the whole egg.
I did however, adjust the recipe slightly, because I didn't have enough lemon! One measly half lemon in my fridge - but I wasn't going to let that stop me. Let me introduce you to Lime & Clementine Curd:
The recipe goes like this:
4 eggs (you could use 5 egg yolks instead if you wanted to make it richer)
1/2 cup of honey
Zest and juice of a lime
Zest and juice of a Clementine
7 tbsp coconut oil
Place eggs and zest in the food processor with the honey and blitz until really fluffy.
Whilst that's going on, melt the coconut oil in a pan.
Pour warm coconut oil into the processor whilst it's still running, and add the juice.
Return everything to the pan and whisk over a medium heat until thick and creamy - You'll know when it happens, it's really sudden.
Place in jars to cool and then put in the fridge.
I want this to be green, because it tastes like it's green, but unfortunately the eggs make it yellow. Anyhow, it's a delicious way to get a bit of extra coconut oil in your life. So enjoy!