Instructions

1. Wash the lemons under cold running water, towel dry. With a zester, zest the lemons, avoiding the white pith. Cut the citrus in half and extract the juice with a citrus juicer.

2. Prepare a double boiler: Stack a medium sized, heat resistant, glass bowl on top of a medium saucepan (filled with 3 cups of water). Make sure the base of the bowl fits snuggly, while the sides of the bowl hang over the pot.

3. If you haven't already, separate the egg yolks and whites and remove any fibrous pieces from the yolk (see below for tips to use these later). In the glass bowl, whisk together the lemon juice, lemon zest, egg yolks, and whey, until thoroughly mixed.

4. Bring the water to a boil over high heat. Turn the heat to a low simmer. Place the bowl of whisked egg mixture on top of the pot, stirring constantly with a spatula for 5 minutes. Always keep the mixture stirring and moving, to avoid curdled eggs.

5. Add the butter and stir for another 5 minutes. Add the coconut oil and stir for another 5 minutes.

6. Slowly drizzle in the honey and begin whisking for 5 to ten minutes, until thick. Remove from the heat and run through a fine-mesh strainer to remove any zest or curdled egg.

7. Scoop into jars and allow to reach room temp for about 20 minutes. Cover and refrigerate for 2 hours minimum to set the curd. Store in a refrigerator for up to 1 week or give as gifts as soon as it sets.

Store in the refrigerator for up to 10 days.

Tip: You can save the egg whites for a vegetable omelette, making meringue, or making holiday spiced nuts. They freeze nicely for later use.