Lemon Curd

  • 300mls lemon juice
  • 160g sugar
  • 2 tbsp fresh lemon zest
  • 1/4 tsp salt
  • 2 tbsp rice cream or milk
  • 3 tbsp rice flour dissolved in 3 tbsp cold water
  • 2 tbsp coconut oil
  1. Mix the rice flour and water in a small bowl until you have a pasteIMG_0272[1]
  2. Heat the lemon juice, sugar, lemon zest and salt in a small saucepan until the sugar has fully dissolved IMG_0273[1]
  3. Once the sugar is dissolved, add the rice flour mixture and the rice cream and whisk to combine fully IMG_0275[1]
  4. Stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear
  5. Add the coconut oil, and continue to stir continuously until the mixture resembles a thick pudding IMG_0276[1]
  6. Pour the mixture into sterilised jars and let cool completely before placing in the fridge to chill IMG_0277[1]
  7. Chill lemon curd for at least 2 hours before using
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