Lemon Curd
“Because you want this spread to be a pretty bright yellow, be sure to use A-grade maple syrup that is light in color. This recipe is quite tart, so if you prefer it sweeter, feel free to add an extra tablespoon of maple syrup.” —Laurel Gallucci, founder of Sweet Laurel
1. In a medium bowl, whisk together the eggs, lemon zest, and maple syrup. In a small bowl, stir together the lemon juice and coconut oil.
2. Pour the egg mixture into a medium saucepan and cook over low heat, whisking constantly, until it begins to thicken, 10 to 15 minutes. Do not overcook, as the eggs will become lumpy. Slowly stir in the lemon juice and coconut oil and cook, whisking constantly, until the mixture thickens further, another 10 to 15 minutes. If you’re not sure whether it’s thick enough, stop stirring for a few seconds and see whether large, slow bubbles form on the surface. It should have the texture of a loose pudding. Do not boil.
3. Remove the pan from the heat and pour the mixture through a fine-mesh sieve into a glass jar. Let cool. Store in the glass jar for up to a week.
Originally featured in Clean Scones, Plus 2 Easy Spreads
