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If you are following my Facebook page, after my husband snuck into my account to post a candid picture of me making a few goodies for my daughter’s school’s craft and bake sale, then you probably already knew this recipe was coming. This honey lemon curd is a hybrid between a key lime pie filling and a lemon butter, I made it with whole eggs, lemon juice, lemon zest, honey, and you have the option of using butter or coconut oil.
I am not a very crafty mom and I often feel a little out-of-place at school meetings when the rest of the moms are crocheting, while talking about the dresses, felt food, quilts, gnomes, fairies, and cloth diaper covers they are making for the annual craft fair. All this while nursing a baby and analyzing the school budget. My usual contribution to this event …gift cards to the local fabric store.
To add to my “crunchy” momma ineptitude complex, this year my family decided to exchange handmade gifts for Christmas, so I have been breaking my head trying to come up with ideas. I can’t saw, or knit, or even make a pretty bow, but I can cook. So this year I am giving homemade deodorants, lemon curd, pumpkin butters and my secret paleo gingersnap cookie butter, Don’t look forward to this last recipe, it is probably the only recipe that I will keep secret, as I hope to be able to sell it someday.
The craft fair was a success! This was the first time I ever sell anything I make and all my butters sold almost instantly. I think that brings me one step closer to the “barefoot mama” attachment parenting group. Right?
Next recipe is going to be for the thumb print cookies that go with it
Ingredients:
1/2 cup of lemon juice
3 eggs
¼ cup of coconut oil or grass-fed butter
1/3 cup of honey, or more to taste
1 tbsp of lemon zest.
Preparation:
- Blend all the ingredients together on medium speed and strain to remove larger pieces of lemon zest.
- Pour the mixture in a stainless steel or heat-resistant glass bowl.
- Place the bowl over a pot of simmering water and cook the mixture, whisking constantly, until it thickens.
- Remove from heat and immediately strain it (optional)
- Place in the refrigerator to set for at least two hours.
- Enjoy over your favorite cracker, cookie, bread or just eat it by the spoon.
- 1/2 cup of lemon juice
- 3 eggs
- ¼ cup of coconut oil or grass-fed butter
- cup of honey, or more to taste
- 1 tbsp of lemon zest.
- Blend all the ingredients together on medium speed and strain.
- Pour the mixture in a stainless steel or heat-resistant glass bowl
- Place the bowl over a pot of simmering water and cook the mixture, whisking constantly, until it thickens.
- Remove from heat and immediately strain it (optional).
- Place in the refrigerator to set for at least two hours.
- Enjoy over your favorite cracker, cookie, bread or just eat it by the spoon.
edibleharmony.wordpress.com 
Love your recipes! And don’t feel bad about not being a supermom– I AM a crafty mom and feel like a misfit at my kids’ school because my stuff is homemade and not purchased from fancy bake shops! Keep it all in perspective!
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wow! interesting perpective. I never thought crafty moms could feel that way 🙂
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I ❤ Lemon anything! I will try this ~ thanks! Can’t wait for the cookie recipe! Once word gets around of your amazing recipes you will be Queen of the Craft Fair!
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Sounds yummy! How long will this keep in the refrigerator?
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4-6 days
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Honestly, I wouldn’t want to fit in with that group. But you are the queen of cool around here and I don’t know HOW you find the time to come up with these recipes, cook for your family, manage small children, look so beautiful, and keep us all healthy at the same time! Without your delicious recipes, I can tell you I never would have made it on this diet! Your children will be very proud to have a Mom saving LIVES instead of knitting toilet paper covers and being the PTA President. This recipes looks delicious, I have all the ingredients, and even though it is 10:30 pm, I am headed to the kitchen to make this latest edition to your creations, and get started on my next batch of bone broth that has ended a lot of my stomach woes. I ran out this week since the first week you posted the recipe and I’m not entirely sure it has to do with the bone broth…but I have felt a whole lot less than perfect this week! THANK YOU FOR THE NEW RECIPE!
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EH, we all have something to contribute! How wonderful for your family, friends and followers that your contribution is so nurturing and nourishing. Can not wait to try this. Looking forward to the cookie recipe.
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Thanks 🙂
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Is this recipe cannable?
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So would you mind sharing the keylime version of this??
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