Hi friends! I hope you're having a fabulous Monday.

Yesterday was Easter. My parents always throw a party. And generally, I contribute some sort of dessert. Usually, I take this opportunity to try a new springtime dessert recipe I found online. But this year I decided to create my own.

Honey Cake with Lemon Curd & Lemon Meringue Buttercream

It was every bit as glorious as it sounds. I left half of the remaining cake with my father because he liked it so much.

Of course, I wanted to use cleaner ingredients. Most recipes for lemon curd have a ton of sugar and butter. Bleh! This recipe is sweetened with honey and uses coconut oil in place of butter. The coconut oil gave the curd a slight coconut-y flavor, which I actually really liked.

Once again I've used my favorites: Isaiah's Garden Pure Honey and Lemon Life Lemon juice. Simply the best. So pure. And because the Lemon Life contains the entire lemon (peel and all) I didn't have to use lemon zest in this recipe. Just the juice. The end result was spectacular.

This curd went between the layers of my cake, giving a nice contrast to the sweet honey cake. It was fantastic. But the curd is amazing by itself. I had some left over which I've been spreading on Ezekiel Bread and using in overnight oats recipes. I will definitely make this again, and not just for the cake.

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~ Ingredients ~

3 eggs
3 egg yolks
⅓ c. honey (I used Isaiah's Garden Pure Honey)
¼ c. + 2 Tbsp. coconut oil
⅔ c. Isaiah's Garden Lemon Life
Note: If using regular lemon juice, use 1/2 c. juice + 2 Tbsp. lemon zest.

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~ Directions ~

In a medium-sized saucepan, whisk together eggs, yolks, honey and Lemon Life. Bring the mixture to a medium-low heat, continuing to stir.

                     

Add the coconut oil and whisk until melted.

Continue to cook, stirring frequently, until the curd has started to thicken. Once the curd has thickened, remove from heat and strain. Allow to cool.



TIP: The curd will thicken more as it sets. If you are using this in the cake recipe, I would suggest leaving it in the refrigerator while you work on the rest of the cake components. You may even want to make this first (I did).