Lemon curd dairy free

Ingredients

• 2 pcs Lemon's grated peel
• 8 tbsp Coconut oil, melted
• 1/2 pcs Lemon juice, fresh
• 2 pcs Egg
• 3 pcs Egg yolk, free range
• 120 g Cane sugar

Method

1. Beat the egg yolks and sugar well in a medium sized bowl.
2. Place the egg yolk and sugar mixture in a double boiler.
3. Whisk constantly over simmering water for approximately 8 - 10 minutes, or until pale yellow and slightly thickened.
4. Stir in coconut oil 1 tbsp at a time, letting each tablespoon melt before adding the next.
5. Add the lemon juice and lemon zest.
6. Continue to whisk constantly until the mixture is thick, custard-like, and lemon yellow, for 10 - 20 minutes.
7. Be sure to keep the heat high enough so that the lemon curd thickens, but not so hot that it boils or curdles.
8. Remove from heat, and let the lemon curd come to room temperature.
9. Keep refrigerated.