Lemon Curd Directions:
Prepare the Coconut Cream:
- Chill a can of full-fat coconut milk overnight. Open the can and scoop out the solidified coconut cream. Leave the liquid behind and set the cream aside for use.
Make the Lemon Mixture:
- In a medium saucepan, whisk together the fresh lemon juice, monk fruit sweetener (or stevia), cornstarch, lemon zest, and turmeric (if using). Cook over medium heat, stirring constantly, until the sweetener has dissolved and the mixture is well combined.
Add the Coconut Cream:
- Add the coconut cream to the lemon mixture. Continue whisking and cooking until the mixture starts to thicken, approximately 5-7 minutes. Ensure that you keep stirring to prevent lumps and ensure even thickening.
Simmer:
- Lower the heat and let the mixture simmer gently for 1-2 minutes, stirring continuously. The curd should achieve a pudding-like consistency.
Add Vanilla & Salt:
- Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Mix well to incorporate the flavors.
Cool & Store:
- Allow the curd to cool to room temperature. It will thicken further as it cools. Once cooled, transfer the curd to a jar or an airtight container and refrigerate for at least 2 hours before serving.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Coconut cream (1 cup): 8 points
- Fresh lemon juice (½ cup): 0 points
- Monk fruit sweetener or stevia (½ cup): 0 points
- Cornstarch (2 tbsp): 2 points
- Lemon zest (1 tbsp): 0 points
- Turmeric (1/8 tsp, optional): 0 points
- Vanilla extract (1/2 tsp): 0 points
- Salt (pinch): 0 points
Total Points: 10
Servings: 6
Points Per Serving: 2
Nutrition Information (approximate):
- Calories: 90
- Fat: 8g
- Protein: 1g
- Carbohydrates: 6g
- Sugar: 1g
- Sodium: 20mg
I await your comments! Enjoy!
