Thursday, June 12, 2014

Coconut lemon curd

My first introduction to lemon curd took place in the household of one of my college friends. Her dad, a pediatric neurologist, prepared fresh scones for us when we came to visit one winter. The delicious scones were further improved by adding a dollop of lemon curd on top. That lemon curd came from a jar, and since then I've come to realize that the fresh version offers a crispness that is absent from the preserve.

0.25 cup fresh lemon juice
2 tsp lemon zest
1/3 cup sugar
3 egg yolks
0.25 cup butter
4 tbsp coconut milk

Add lemon juice, zest and sugar to a small sauce pan. Stir over medium heat until the sugar dissolves.

Whisk they egg yolks until frothy, then gradually mix in the warm lemon mixture. 

Heat carefully, if necessary over a steam bath, until the mixture coats a spoon. Remove from heat. Add in butter, dissolving it a cube at a time. Stir in coconut milk. Refrigerate.

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