COCONUT LEMON CURD
Lemon curd brings back a lot of memories for me. We used to travel a lot with my fathers work, from when I was between 8 and 13, and when we weren't abroad, we would be at regional meetings held all over the UK. It sounds boring, especially for an 8 year old, but it was bloody brilliant. My sisters and I would check out the pool as soon as we arrived at a hotel, comparing it to the last and spending most of our time there. At one of these regional meetings was where I first experienced the exhilaration of running UP a DOWN escalator (!?!), and also where I first discovered my fear of lifts, after spending about 40 minutes going up and down the hotel crammed in with 12 other excited kids. There were always activity rooms and things for children to do, there was always some kind of outdoor sports to participate in when our dad was done attending seminars, and the dinners were served buffet style, all you can eat, sometimes themed, and always top notch. It was at one of the first of these weekends away that I learnt what a tab was. My elder sisters were more clued up than I was, and we were running up our fathers tab with J20's, crisps and poolside snacks. One evening, during a game of truth or dare, I was forced (using the term lightly) to order a huge lemon curd pie on our tab, and to eat the entire thing. I confidently accepted my challenge and have never looked back. As an 8 year old girl with a serious sweet tooth who'd never heard of lemon curd, each mouthful was like biting my way through the clouds that lead to heaven. In other words, I became instantly attached to Lemon Curd, and although I have never made it before - dairy and sugar free or not - I couldn't wait to make it my own Model Mange Tout way. I took the biggest, yellowest organic lemons on the shelf and whipped them up with organic eggs, coconut oil and natural coconut sugars. All of a sudden I was back in that hotel restaurant, being egged on by a dozen anticipated children, slowly entering a sweet, lemony, near comatose state of bliss.
3 Eggs + One Yolk
1/4 Cup Coconut Oil
2 Tablespoons Coconut Palm Sugar
2 Tablespoons Agave
Zest of 1 Lemon, unwaxed (optional. omit for a smoother result)
Juice of 2-3 Lemons, depending on your taste
1 Tablespoons Coconut Milk, optional
+ For a tropical twist, add the innards of 2-3 fresh passion fruits. Simply stir the juicy seeds in to the curd once it has thickened - just before you remove it from the heat.
Whisk the eggs and the yolk together, then add the grated zest, if using, the coconut oil, the coconut sugar, the agave and finally the lemon juice. (You can use either agave or palm sugar, or both like I have done here). Mix the ingredients together over a medium heat for 7-8 minutes, then reduce the heat and continue to whisk for 2 minutes. Serve warm or set in the fridge, to cool.
+ Stir through coconut yoghurt or solid coconut milk for a quick dessert or breakfast, sprinkled with Granola or Qnola and added nuts and seeds. Add to porridge, serve as a dip or use as a topping/frosting for cakes and cookies.
+ Rosemary and Oat Cookie recipe coming soon.