Lemon Curd Puddings
- Author: Cassy
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 to 6 servings
Ingredients
For the Lemon Curd:
- 1/2 cup fresh lemon juice
- 1/4 cup honey
- 3 egg yolks
- 1 stick of butter (1/4 pound)
- 1 tablespoon lemon zest
- 1/4 teaspoon sea salt
- 1 can’s-worth of coconut milk solids, chilled
For the Whipped Cream:
- 1 can’s-worth of coconut milk solids, chilled
- 1 tablespoon honey
- 1/2 teaspoon vanilla
Instructions
- Add the lemon juice, honey, egg yolks, butter, lemon zest, and salt to a small sauce pan. Whisk together until evenly combined.
- Turn the heat to low. Whisking as it heats, heat for 5 to 10 minutes, or just until it starts to bubble. Once it starts to simmer, turn the heat off.
- Pour the lemon curd through a strainer, discard any solids, and add to a mixing bowl.
- Add the full-fat coconut milk solids and whisk until the coconut milk is melted and evenly combined. Pour the pudding into individual serving containers and refrigerate for at least 6 hours before serving.
- Garnish with the coconut whipped cream and additional lemon zest, if desired.
- Combine all the ingredients in a chilled mixing bowl and turn stand mixer on medium/high for 5 minutes, or until stiff peaks form.
- Store refrigerated until ready to serve.
Whipped Cream Tips
- Place your mixing bowl and whisks in the freezer at least 30 minutes before you plan to make the whipped cream – this will help the texture set more quickly.
- The whipped cream keeps really well as a leftover, so feel free to make in advance!