Lemon Curd Custard in Lemon Bowls
Updated Feb 15, 2021, Published Sep 30, 2013
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Lemon Curd Custard in Lemon Bowls
Ingredients
- 6 large egg yolks
- 1/3 cup honey
- 1/3 cup maple syrup, Grade B organic
- 1 cup lemon juice
- 6 tablespoons butter, melted
- 2/3 cup coconut cream, or coconut milk
- ½ cup tapioca starch, optional
- 3 lemons, halved and flesh scooped out
- Zest of 1 lemon
Instructions
- In a large sauce pan over medium heat, whisk together the egg yolks, honey, maple syrup, and lemon juice until well blended.
- When the mixture begins to reach a slow boil, gradually pour in the melted butter while continuing to whisk.
- Next, stir in the coconut cream and bring back to a slow boil.
- Reduce to a simmer and whisk continually, letting the mixture thicken for 10-15 minutes.
- Slowly add the tapioca starch if desired, 1 or 2 tablespoons at a time, sprinkling on top and then whisking in briskly (otherwise clumps may form).
- Remove from heat and let cool on the counter. then refrigerate cold.
- Spoon the mixture into the lemon bowl, sprinkle with the lemon zest, and serve cold or as a frozen treat. (You may have some extra custard leftover, depending on the size of the lemons.)
Nutrition
Calories: 307kcalCarbohydrates: 34gProtein: 3gFat: 19gSaturated Fat: 12gCholesterol: 169mgSodium: 85mgPotassium: 204mgFiber: 1gSugar: 21gVitamin A: 465IUVitamin C: 33.8mgCalcium: 49mgIron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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