Lemon Curd Custard in Lemon Bowls

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5 from 1 vote

Lemon Curd Custard in Lemon Bowls

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 Lemon Bowls
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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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