When I returned home to my own empty refrigerator I knew that lemon curd would be on my shopping list. Soon after wandering down the baking aisle I spotted the exact same brand of lemon curd that had turned me out and out of habit I picked up the jar and turned to its ingredients list. Ugh, why did I have to go and ruin a good thing, it's true; ignorance is bliss. The decadent spread was made with egg, heavy cream, and the neighboring brands were no better; featuring other undesirable ingredients like animal based gelatin and butter. I knew this could not be the end of my new love affair with lemon curd. There were so many dishes I wanted to slather it on; pancakes, waffles, toast, fresh fruit, and of course, corn bread. I was able to rekindle the food flame by using coconut milk instead of heavy cream and corn starch instead of gelatin or eggs as a thickener. The result was a sweet tooth satiating tryst that only felt naughty.
Here's what you need:
- ¾ cup coconut milk
- ½ cup fresh lemon juice
- 3 tablespoons cornstarch
- ½ cup unbleached organic sugar (or sugar replacer)
- 2 teaspoon vanilla
- 1 teaspoon lemon zest
Here's what you gotta do:
1. In a medium sauce pan combine the coconut milk, lemon juice, cornstarch, sugar, and vanilla.
2. Heat pan at medium heat for 2 minutes, stir occasionally to break up any lumps. Turn heat to low and continue cooking for another 3 minutes or until the mixture is thick and lump free.
3. Once the mixture has thickened remove from heat and add the zest.
4. Let the lemon curd cool for 2 minutes before serving.
* Store remainder in refrigerator for later use. Tastes good warm or cold!
Snazzy red grater I picked up for $1 |
Life is Delicious...Go Taste it!
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