I am beyond excited to share these lemon curd puddings with you today! Made with fresh lemon juice, honey, and coconut milk, these are a healthier tart and sweet dessert option.
My love for lemon curd is borderline inappropriate. Lemon curd is traditionally made with lemon juice, lemon zest, some kind of sweetener, egg yolks, and plenty of butter. Cooked on the stove, the curd comes together in the refrigerator. Once chilled, it transforms into one of the most delicious creations on earth. It’s buttery, sweet, and with a pronounced lemon flavor …pretty much all my favorite things in life.
Lemon curd, in all its fabulous decadence, is typically used as a filling in cupcakes and other pastries. I prefer to skip the pastries and just eat it with a spoon. I KNOW. It’s inappropriate …my standing in front of the refrigerator, with the door open, and a bowl of lemon curd + spoon in my hand. I just don’t care about what’s appropriate when sticks of butter and lemons are involved.
THIS lemon curd pudding is my attempt to make eating lemon curds by the spoonful social appropriate. Leaning on honey as the sweetener, this pudding comes together in a traditional sense: on the stove, strained, and then sweetened. It’s then mixed with my go-to cream (because it thickens so nicely), coconut milk.
After letting these puddings set in the refrigerator, I like to add a dollop of coconut whipped cream and a few sprinkles of fresh lemon zest.
These lemon curd puddings perfect for Easter, birthdays, and Tuesdays.
Pro tip: add 2 teaspoons of grass-fed gelatin for a thicker texture and bonus of added nutrients.
I hope you enjoy!
Yield: 4 to 6 servings
Prep Time: 15 minutes
Total Time: 6 hours
Whipped Cream Tips