Instructions

1. Using a small saucepan on a low setting, gently heat all the ingredients. Make sure you are continuously whisking with a metal balloon beater (that’s the whisky-looking implement usually reserved for beating egg whites).
2. When all the coconut oil has melted, keep a watch for little bubbles forming on the surface, telling you the mixture is getting hotter and hotter. By then you should notice the curd getting thicker. Test it by dipping the back of a spoon into it. If the curd coats the spoon, remove it from the heat. If it runs off, keep the curd over the heat until it thickens a little more.
3. Pour the lemon curd into pristine-clean jam jars or espresso cups. Serve with a simple spoon and a ravenous appetite.