1 large tablespoon coconut oil, room temperature
juice of one medium-large lemon
Fine zest of one medium large lemon
Bare Blends Vanilla Whey Protein Isolate
coconut oil, melted
In a steel bowl, crack your eggs and yolk, and add the lemon juice, lemon zest and maple syrup. Whisk thoroughly until combined, and then add the butter and coconut oil. (Said in best cooking show voice) Today we are using the double boiler method, so half fill a smaller saucepan with water, and pop it over a medium heat, placing the steel bowl on top. Make sure the water doesn’t ever touch the bowl.
Continue whisking the curd as it cooks, please don’t leave it alone or else you might end up with scrambled curd, and nobody likes scrambled curd.
KEEPING AN EYE ON THE CURD, quickly mix together the ingredients for the base, and press them into a tin of your choice. I used a 20cmx10cm silicon base, but also had success with a regular tin – the removal process just involved a bit of patience. Once you have pressed the base into the tin, pop it in the fridge for about 10 minutes to harden up. Pop your oven on right about now, to 180 degrees Celsius.
After about ten minutes, your curd should be ready. You are looking for a thick, custard like consistency. Once you are happy with it, take it off the heat and allow to cool for a bit. I popped mine in the fridge for a little while after the initial heat was gone.