My love of lemon curd knows no bounds. Tart and rich and sweet and light... and perfect. It checks all my boxes. And now that I know how to make it myself? And how very easy it is?? Dangerous information, folks ;). Especially paired with this beautiful lavender cashew cream to give some balance to the citrus, it's just dynamite. Top with a little lemon zest, coconut and edible flowers for a stunning plate and enjoy!
YIELD 6-8 crepes
INGREDIENTS
- 4 to 6 crepes (my 6 ingredient wraps work perfectly!)
- For Lemon Curd
- 2 lemons (I prefer Meyers lemons for their natural sweetness) for 1/2 cup lemon juice and 1 tablespoon lemon zest
- 3 eggs
- 4 tablespoons raw honey
- 1/4 cup coconut oil
- For Lavender Cashew Cream
- 1 teaspoon dried culinary lavender buds
- 1/2 cup full-fat coconut milk (from the can, after cream and liquid are thoroughly combined)
- 1/2 cup raw cashews, preferably soaked overnight and drained
- 1/2 to 1 tablespoon raw honey, to taste
- 1/2 teaspoon vanilla
- For Garnish (optional)
- Lemon zest
- Shaved or shredded coconut
- Edible flowers (I used pansies)
INSTRUCTIONS
- Prepare crepes and set aside
- For lemon curd: Zest and juice the lemons
- Beat eggs in a saucepan until lighter yellow and add in honey and lemon zest
- Heat saucepan on low and constantly whisk until mixture begins to thicken (this takes some patience, 10-ish minutes of whisking, but it's well worth it!)
- When it's starting to thicken add in the lemon juice and coconut oil and continue to whisk - it will thicken even more, looking fluffy and whipped - that's when you know it's done and you can remove it from the heat
- Transfer to a glass or ceramic container and chill (lemon curd must be stored in the refrigerator)
- Notes: Do not let curd boil at any point. If you end up with a few scrambled egg bits, don't worry. Just turn the heat down a little when you noticed them, keep whisking and when you're done pour the finished product through a sieve to remove the solid bits of egg.
- For lavender cream: Put all lavender cream ingredients in a high-powered blender (or use an immersion blender in a jar) and process until smooth, then refrigerate
- Once the lemon curd and lavender cream are well chilled, spoon the curd down the center of a crepe, roll the crepe and then top with the cream and sprinkle on garnishes. Beautiful!
