Lemon Pie Filling
Author: Kelli
  • 6 large organic egg yolks, room temperature
  • ½ c. raw honey
  • ⅓ c. fresh-squeezed lemon juice
  • 2 T. filtered water
  • 1 t. organic lemon zest
  • ¼ t. pure vanilla extract
  • ½ cup butter, cold, cut into pieces or coconut oil
  1. In a double boiler, or in a heat-safe glass bowl resting above a pot of gently simmering (not boiling) water, whisk together the egg yolks, honey, lemon juice, water, lemon zest and vanilla until well blended.
  2. Slowly add the butter, 2-3 pieces at a time, while constantly whisking. Add more pieces as the previous ones melt.
  3. After all of the butter pieces are melted and incorporated, cook for an additional 15-18 minutes, stirring just occasionally, until it thickens like a thin pudding. Then, place the lemon curd in the refrigerator to cool.
  4. Once cool to touch (not cold), add the lemon curd to the cooled crust, using a spreader to smooth it out evenly.
Recipe by Kingdom Kids Nutrition at http://kingdomkidsnutrition.com/?p=1929