Do you know the lemon curd?
It's a delicious cream of British origin lemon as good on bread as filling for cakes, cheesecakes cover or decorate your yogurt ... Basically it's the garnish of lemon pie in a jar
Once one has tasted one can not do without!
I've already done the traditional recipe, with or without butter and eggs (eg for this pie) and a version of the passion fruit (for tarts or cheesecake).
Today is a free version of refined sugar (sweetened with honey), without eggs or butter that I present. Coconut oil gives it an incredible flavor and perfect consistency. A true delight!
I found the recipe here. The original recipe is vegan, as it contains agave syrup and not honey.
Since I love honey and I'm not vegan, I used a creamy rosemary honey which goes very well with the lemon. And then I added powdered ginger. The result is amazing.
For two small pots, you need:
- 1/2 cup (120ml) of honey or agave syrup
- 1/4 cup cornstarch
- 1 pinch of salt
- Zest of one lemon
- 1 cup (240ml) lemon juice (3 large)
- 1 teaspoon ground ginger
- 2 tablespoons of organic virgin coconut oil
- 1 tablespoon of liquid vanilla flavor
In a saucepan over medium heat, mix the honey with the juice and lemon zest, salt, ginger and cornstarch. Cook until mixture thickens and has the consistency of a cream. Add coconut oil and vanilla, mix thoroughly and pour into jars, sterilized preferably. Turn them, let them cool, then put them in the fridge.
Of course you can also use your lemon curd immediately, to shove a cake or pie for example
And now, the next day you can make yourself a little treat for breakfast. I love it with my yogurt!
Enjoy your meal!