This time of year I'm keen to get as much vitamin C into my family as possible, and lemon curd makes a delicious way to do just that, along with a healthy dose of vitamins A, D & K from the egg yolks.
Most Lemon curd recipes have huge amounts of butter and sugar in them, but this fab recipe I've adapted from flavour and savour uses honey and coconut oil, and allow the lemon to be the star of the show.
Adding a few extra drops of lemon essential oil intensifies the flavour and creates such an uplifting and bright breakfast or dessert in the winter, that really does chase the blues away on a dark day.
Try serving it in a pie shell with a little homemade marshmallow on top!
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