Lemon Curd

Lemon Curd

  • 300mls lemon juice
  • 160g sugar
  • 2 tbsp fresh lemon zest
  • 1/4 tsp salt
  • 2 tbsp coconut milk
  • 3 tbsp rice or corn flour dissolved in 3 tbsp cold water
  • 2 tbsp margarine
  1.  In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest and salt, stirring well to dissolve the sugar.
  2. Once the sugar is dissolved, add the corn flour mixture and the coconut milk, stirring well to combine.
  3. Stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface.
  4. Add the margarine, and cook, stirring constantly, for several minutes more, or until the mixture resembles a thick pudding.
  5. Transfer the mixture to a heat proof dish, cover the surface of the curd with plastic wrap and let cool completely before placing in the refrigerator to chill.
  6. Chill lemon curd for 2 hours in the refrigerator before using.
Advertisements

One thought on “Lemon Curd

  1. Pingback: The missing element | 7 years to diagnosis

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s