Lemon Curd

1. In a medium saucepan, whisk together the eggs, lemon juice, zest and salt using a wire whisk.
2. Turn on the heat to medium and add the honey and ghee or coconut oil.
3. Continue to whisk while cooking for about 30 seconds, until the honey and oil have melted, and all is combined. Keep whisking and turn the heat to med/low.
4. Continue to cook and whisk until the mixture is creamy and thickens enough to coat the back of a spoon, about 5 minutes. (Don’t worry if there are a few lumps).
5. Remove from heat immediately. Pour the curd through a mesh strainer into a bowl. Since it’s thick use the back of a spoon to push it through the strainer.
6. Set the curd in refrigerator to chill until thickened and cold while you prepare the coconut cream and strawberry sauce.

Coconut Cream

1. Put coconut milk in a small saucepan. Sprinkle with the gelatin and let sit 5 minutes until it blooms (swells as it absorbs the liquid).
2. Turn the heat on medium and whisk until the gelatin dissolves, about 2 minutes. Pour into a bowl and refrigerate until set, about 2 hours.
3. Once the lemon curd and coconut cream are chilled, put them together in a food processor and process until smooth and creamy.

Strawberry Sauce

1. Place strawberries, maple syrup or honey and lemon juice in a small saucepan and turn heat to medium/low until strawberries begin to break down while stirring.
2. Continue to cook on low heat simmering for 2-3 minutes or until thickened, set aside to cool.