This recipe is one of my favourites, especially for cake fillings and buttercreams.
Lemon curd can be used for pies, squares, cakes or to give any dessert a zesty and tangy twist.
- lemon zest of 3 lemons
- 3 Tbsp cornstarch
- 1/4 cup water
- lemon juice of 5 lemons
- 1 cup granulated sugar
- 1/4 cup coconut milk
- 5 Tbsp coconut oil
- Mix the cornstarch with the milk, water, sugar, zest and lemon juice in a pot.
- Combine until smooth.
- Cook the mixture on medium heat, keep stirring until it becomes a thick jam.
- Turn off the heat, and add the coconut oil