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Smooth strained honey lemon curd with coconut oil for Full GAPS in a ceramic bowl

Honey Lemon Curd with Coconut Oil for Full GAPS

A tart Full GAPS honey lemon curd made with fresh lemon, raw honey, eggs, and coconut oil, gently cooked over a double boiler until thick and spoonable.
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Cook Time 8 minutes
Chill Time 2 hours
Servings: 1 batch
Course: Dessert, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tablespoons coconut oil
  • 1/2 cup raw honey
  • 4 large eggs
  • 3 large egg yolks
  • 1/4 cup finely grated fresh lemon zest
  • 1/2 cup fresh lemon juice
  • 1/8 teaspoon sea salt

Equipment

  • 1 Le Creuset Signature Round Saucepan, Artichaut, 1.75 quart Lower pot for the double boiler.
  • 1 Heatproof bowl for double boiler Rests securely over the saucepan.
  • 1 Stainless balloon whisk
  • 1 Glass measuring cup
  • 1 Fine-mesh stainless strainer
  • 1 Microplane fine zester
  • 1 Shallow glass container with lid

Method
 

  1. Finely zest fresh lemons, then squeeze and measure 1/2 cup juice. Strain out any seeds.
    Seed-free lemon juice, finely grated zest and squeezed lemon halves prepared for Full GAPS honey lemon curd
  2. Whisk 4 large eggs, 3 large egg yolks, 1/2 cup raw honey, 1/4 cup finely grated lemon zest, 1/2 cup fresh lemon juice, and 1/8 teaspoon sea salt until evenly combined.
  3. Set up a double boiler with gently simmering water in the lower pan. Add 6 tablespoons coconut oil to the upper bowl and let it melt; the bowl should rest securely above the water without touching it.
  4. Slowly whisk the egg mixture into the melted coconut oil, keeping the whisk moving across the bottom and sides. Continue for 6 to 8 minutes, until the curd is thick like pudding and coats the back of a spoon.
    Full GAPS coconut-oil lemon curd at the pudding-thick stage in a supported glass double-boiler bowl with a coated resting whisk
  5. Strain the curd into a clean bowl. Cover and refrigerate about 2 hours, until cold.

Notes

Full GAPS only; not an Introduction Diet recipe. Yield: one batch; the source does not give a standalone serving count. Cook for 6 to 8 minutes; chill for about 2 hours. Refrigerate promptly and use within 3 to 4 days. This card uses the 6-tablespoon coconut-oil version. The separate ghee-based lemon curd uses different quantities and method.

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