This tangy lemon curd was created for my friend and fellow food lover, Andrea. Given the velvety texture, and traditionally sweet and tangy taste, no one has guessed that it is free of granulated sugars and dairy!
6 large egg yolks
5 tablespoons coconut oil
1/3 cup light agave nectar
3 large Meyer lemons, zested and juiced
1 tablespoon tart lemon juice
Warm 1 inch of water in a 2 quart double boiler to a low simmer.
If you do not have a double boiler, one can easily be created with a 2 quart saucepan and a stainless steel bowl about the same size that fits into the pan without touching the water.
Combine all ingredients in the bowl of the double boiler, and cook for thirty minutes to one hour, until the temperature of the curd reads 180 degrees on a candy thermometer.
Whisk often, scraping the sides and center of bowl, and maintain water at a low simmer - this ensures eggs do not start to scramble.
Strain through chinois or fine meshed strainer. Allow to cool completely and refrigerate covered until ready to use.