Easy Lemon Curd

My neighbor/landlord has another property in the country side and she gave me a bunch of Meyer lemons for the holiday - how awesome is that! I was trying to figure out what to do with all of them and decided to slightly modify a recipe I found online and make it a bit more Paleo compatible and less sugary.

Source: savorylotus.com
Prep Time: 30 minutes
Cook Time: 15 minutes
Yields: about 4 cups

Ingredients:

• 4 eggs
• 4 egg yolks
• ⅔ cup raw honey or maple syrup (sub for 2 tsp gelatin and 2 pkts stevia dissolved in ⅔ cups of cold water)
• 1 cup fresh Meyers lemon juice
• zest from 2 lemons (strained)
• 6 TBS ghee
• pinch of unrefined sea salt

Directions:

1. In a mixing bowl, whisk together eggs, yolks, honey (or substitute), lemon juice, and zest.
2. Transfer to a small pan and heat on low.
3. Add ghee and stir until dissolved.
4. Bring heat to medium and continue to cook/stir for about 6 minutes until mixture thickens and tiny little bubbles begin to come up.
5. Turn off heat and mix in the salt. 
6. Immediately pour into 1 cup mason jars and let cool in the fridge.