Oh My!

I have gotten back into creating a weekly menu. I do this for multiple reasons: 1. It gets me cooking more because I don't have to just figure out dinner right before its time to eat. 2. It gets me cooking more interesting meals because I'm not resorting to the same old thing. 3. It helps me avoid eating out (something I LOVE to do but always hate that I spent the money when I could have cooked just as well). 4. It makes grocery shopping more efficient when I plan out everything we really need for the week. I used to go to the grocery store 3-5 a week. (I know, pathetic, right?) Now I can go once a week and be set.

With my menu planing I have had one desert per week. Each week I keep writing the same desert because I never get to making it. Lemon Mousse. Sounds good right? I don't know why I never got around to it, because I know I wanted it. I started working on it today. One of the ingredients in the mousse was a lemon curd. I have never had lemon curd and I couldn't just go out and buy it for a Paleo desert, the store bought stuff is all processed and filled with sugar and preservatives. Since it's a birthday in our house today I decided to finally make desert.

I used Empowered Sustenance's recipe. I will make the mousse tonight, so far it's just the curd. I decided the name needed changed, because OH MY! this lemon curd! I tried just a bit off the bowl. Then I devoured what was left on the bowl after putting it in a jar. I may as well have shoved my head in the bowl and licked like a dog. I couldn't get enough! (Don't worry, I was dignified and used the bowl scraper...err...and my fingers.)

Oh My! Lemon Curd

3 large eggs
1/4 -1/3 cup of honey
Grated zest of one lemon (I used about 1 tablespoon)
1/2 cup of lemon juice
6 tablespoons virgin coconut oil (or you could use ghee or butter).

1. In a medium stainless steel or enamel saucepan, whisk together the first three ingredients until light colored.
2. Add the the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.
3. Cook, whisking over medium heat until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles popping at the surface.
4. Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring if needed.
5. Refrigerate for several hours to thicken. Will keep about one week in the refrigerator.

The only thing I did differently was mix the first three ingredients in my stand mixer with the whisk on. I felt like it did a better job.

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