Meyer Lemon Custard

We love our Meyer lemon trees!

This Meyer Lemon Custard is a flavor bomb and when it’s done, your mouth will be lonely for more.

• 1 cup Kirkland Organic Virgin Coconut Oil
• Sweetener or not, as you choose (stevia, maple syrup, etc.)
• 2 1/4 cups fresh-squeezed organic Meyer lemon juice, seeds strained out
• 14 large organic pastured eggs
• 1 tsp organic vanilla extract
• Dash sea salt

Turn on oven to 350 degrees Fahrenheit to preheat.

Beat the eggs and set aside.

Place a heavy-bottomed large saucepan on low heat to melt the coconut oil, sea salt, and if you are using it your chosen sweetener into the lemon juice, whisking together until the liquid is warm but not hot.

Drizzle in the eggs slowly, whisking constantly.

When the eggs are blended well into the liquid turn the heat up to medium low and keep whisking. When the mixture thickens, just before the boiling point, remove from heat. Whisk in the vanilla extract.

Pour into a pyrex 9 x 13 pan. Bake for 50 minutes or until the top is golden and the custard is set.

Let cool. Cut into 36 servings.

Meyer Lemon Custard can provide the satisfaction of an entire meal in just a few bites. On a busy farm day, Amy has enjoyed a piece of tart and a cup of nettle tea for a quick, light lunch.

This custard is gluten free, dairy free, and sugar free.