Lemon Curd Puddings
Made with fresh lemon juice, honey, and coconut milk, this dairy-free lemon curd is a healthier take on the classic tart dessert.
Servings: 4 to 6 servings
Ingredients
For the Lemon Curd:
- 1/2 cup fresh lemon juice
- 1/4 cup honey
- 1 stick of butter 1/4 pound
- 1 tablespoon lemon zest
- 1/4 teaspoon sea salt
- 3 egg yolks
- 1 can's-worth of coconut milk solids chilled
For the Coconut Whipped Cream:
- 1 can's-worth of coconut milk solids chilled
- 1 tablespoon honey
- 1/2 teaspoon vanilla
Instructions
For the lemon curd:
- Add the lemon juice, honey, butter, lemon zest, and salt to a small sauce pan over medium heat. Bring to a simmer and whisk together until the butter is melted and everything is evenly combined.
- Remove from the heat and pour the lemon curd through a strainer over a mixing bowl or 4 cup, glass measuring cup. Discard any solids.
- Add the egg yolks one at a time, while whisking vigorously, until well incorporated.
- 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.
For the coconut whipped cream:
- 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.
Notes
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!
Nutrition
Calories: 285kcal | Carbohydrates: 14.6g | Protein: 2.4g | Fat: 25.6g | Cholesterol: 132.7mg | Sodium: 108.7mg | Fiber: 0.1g | Sugar: 12.2g