I can’t believe that another school year has almost passed.
It just seems like yesterday that my guys were heading off on the big yellow bus to start their new grade.
The camper is cleaned out from the long winter and now ready to go so hopefully the weather gets a little nicer in our neck of the woods. Do you do any camping with your kids in the summer?
Yesterday, I posted a picture of some cut up lemons (as I was making my sugar-free lemon curd) on my Facebook Page and someone made the comment “When life hands you lemons, cut them up, take a picture and post it on your Facebook Page.” I nearly died with laughter! This gal is hilarious 🙂
Seriously though, lemons are one of my faves. Yellow and Tart…bring it on! I’ve also been known to throw whole lemons in my blender (just for the fun of it). Heck, I could likely write a book about them. Hmm…do you think I’m on to something?
Before quitting sugar, I used to make this version of the lemon curd but I’ve adapted it into my own sugar-free, dairy-free version. I’m going to be sharing some other recipes that I make that require this curd so if you’re following along, you may want to whip yourself up a batch today!
Sugar-Free Lemon Curd (also Dairy-Free)
3 Whole Eggs
1 Tbsp. Lemon Zest
3 Tbsp. Brown Rice Syrup
1/2 cup Lemon Juice (takes about 6 squeezed lemons)
5 Tbsp. Coconut Oil
- In a saucepan, whisk your eggs
- Add all other ingredients and whisk until blended
- Cook on medium heat until bubbles form on the surface
- Remove from heat and run the mixture through a sieve to capture the lemon zest
- Cover so a film doesn’t form and place in the fridge to cool
This keeps nicely in the fridge for about 10 days.