Lemon Curd

1lemon curd0612651_995785913780983_256621027314609635_nIngredients:

  • 10 eggs
  •  2/3 cups of honey
  • 2/3 cups of coconut oil
  •  4 large lemons


  1. Place everything into TM bowl and using the butter fly attachment cook on 70 degrees/speed 3 for 8-10 minutes or until like a custard. Or using electric beaters to beat up the mix then transfer to the stove cook on a low temperature over a double boiler it until it thickens to a custard.
  • Makes 500ml
  • Keep no longer than 5 days in the fridge.
  • Use as a spread for on seed crackers, or in a grain-free tart shell, maybe even a spread in between layers of a cake.
  • Adjust the honey according to the tartness of the lemons.

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