I’ve been working tirelessly trying to finish up my Nutrition Bootcamp e-course. Don’t get me wrong. I enjoy studying and researching new nutritional science a little too much. As my husband just told me, I need to create some boundaries. Apparently listening to 3 hours of videos on Hashimoto’s is a little too much for him. Poor guy. Although he can bore me with his computer/engineering nerdiness as well. What goes around comes around.
But because he has allowed me to work many late nights (9:30 pm is considered late for me…I’m pretty lame) and has cleaned and cooked for me I thought I would treat him with a little divine coconut milk pudding, layered with luscious lemon curd and strawberries. Unfortunately I couldn’t pull myself away from work (hence where the boundaries come into play) so he whipped it up for me in between proofing newsletters for the upcoming class. Stud Muffin!
We are lemon lovers in the house. Anything and all things lemon! In fact, I crave it sometimes. Its not uncommon to see cut open lemons laying on the counters and squeezing it into water whenever we refill. If I had to choose my dessert flavor or choice it would not be chocolate, it would be lemon for sure.
This lemon curd is rich in flavor and could be used in a variety of different ways. Topping pancakes, on breakfast porridge, possibly eaten with a spoon… not that I would know. In this case we used it to top the divine coconut milk pudding because:
A. it alone is amazing
B. it is super easy to make
C. I had the ingredients on hand
It definitely hit the spot and gave him the energy to keep proofing. Sympathy cards can be sent directly to him. What he doesn’t want you to know, he secretly enjoys all the crazy things I put him through. His life would be boring without it. And now back to the videos on Hashimoto’s…only ten more hours to go. Shhh…don’t tell him that.
- 3 eggs
- 3 Tbsp honey
- 1 Tbsp Lemon Zest (1-2 lemons)
- ¼ cup coconut oil or butter
- ⅓ cup Lemon Juice (squeeze lemons you zested)
- Take eggs, lemon zest and honey and place in a medium saucepan.
- Heat these ingredients over medium-low heat and combine.
- Once combined, add the coconut oil and continue stirring until melted.
- Once melted, add the lemon juice and stir to combine.
- Continue stirring constantly to cook the lemon curd until it thickens. Be patient with this as it could take 5-10 minutes. Resist the urge to increase the heat.
- Strain the lemon curd with a strainer and place in the refrigerator to cool completely.
- Store in the refrigerator for up to one week.
- Once cooled, alternate lemon curd and vanilla coconut milk pudding and top with your favorite berry.