Firstly I would just like to say that this is one of the best lemon curds I have ever had and I feel that I have sampled a lot of lemon curd! It is so delicious, it’s tangy, tart and the lavender at the end adds the most amazing taste. You wouldn’t even know there was no butter or eggs. It would be delicious on wholewheat toast or slathered all over lemon cookies
At the moment we have an abundance of lemon, limes and lavender growing and I wanted a quick, easy and tasty recipe to use them in. I thought lemon curd would be perfect! Lemon curd is famously laden with heavenly amounts of butter and egg but I wanted to try a different spin on it, a healthier spin. I did some research and found a great recipe on about.com. I wanted to change a few things, using what I had available to me so here’s my version!
Adapted for a recipe by Ashley Adams on About.com. You can find it here!
Adapted version makes two small jars of lemon curd.
- 1 cup fresh lemon/lime juice
- 1 cup sugar
- 1 tablespoon fresh lemon zest
- 1/4 teaspoon of salt
- 2 tablespoons of coconut milk
- 2 tablespoons of corn starch dissolved in 2 tablespoons of cold water
- 2 tablespoons of melted coconut oil
- 5 heads of lavender
In a pan, over medium heat combine the lemon juice, sugar, salt and zest. Allow sugar to dissolve then add the cornstarch. Stir (I used a whisk) continuously until in thickens considerably and bubbles begin to surface. This took about 6-8 minutes. When the bubbles appear add the coconut milk and whisk thoroughly. Allow to bubble for a few more minutes. Take off the heat and whisk in the coconut oil. Empty into warmed mason jars or a tupperware container and sprinkle on lavender buds whilst still warm. The heat allows the lavender oils to infuse without overpowering the flavor. Store in the fridge.