“Brown Sugar” Lemon Curd
NOTE: This recipe calls for coconut crystals rather than the refined brown sugar you would buy in stores.
Grate the lemons and mix the zest with the sugar. Set aside.
Using an electric whisk, cream the butter. Add the sugar and zest mixture and whisk until thoroughly combined.
Add the eggs, one at a time, then the lemon juice.
Pour the mixture into a saucepan (don’t worry if it’s lumpy and runny) and heat over a low heat, whisking constantly, until it thickens. Unfortunately this takes patience, it took ten minutes before mine was at the nicely gooey stage.
Let cool. Once cool, stir once and keep in the fridge until needed. It will solidify further in the fridge to the consistency of a thick sauce.