Guest Blog – Eggless Lemon Curd

Sandra over in the South Pacific sent in this great recipe! People love it!

I discovered this recipe last year when I was living in Australia. Originally it used sugar, I have changed it to honey to make it more healthy and practical for people on the GAPS or SCD diets or for those folks who boycott refined foods. Enjoy!

  • 2 yellow summer squash
  • 2 medium lemons, juice and peel
  • 2 T honey
  • 2 T butter or coconut oil

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Preserved Lemons

People all over the world make preserved lemons. They generally leave the jar in the hot sun for a couple of days for the best flavor.

  • 6 lemons (thick skins) organic
  • 6 T sea salt
  • Juice of 3 lemons or more

Method:
Wash and scrub lemons. Cut each lemon in quarters but not right through, so that the pieces are still attached at the stem end. Stuff each lemon with plenty of salt.

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