Full flavored, refreshing, cooling, with just the right consistency. There are so many reasons to be obsessed with a good lemon curd, especially when it is so super easy to make, vegan (read: no cholesterol!), raw and gluten-free. This is now the 3rd version of the recipe and the best yet.
A good way to incorporate that lemon goodness into desserts and alongside fruits is to make a lemon curd. I also (nearly) freeze the lemon curd in small containers and just enjoy it like ice cream. Another good use is to spread it over a healthy cake like this as a frosting. Or use it as a tart filling with these mini granola cup tart crusts as in the picture. My point is, it is really versatile. Here is the recipe:
#vegan #raw #glutenfree #lemon #dessert #frosting
- 3/4 cup raw cashews
- 1/3 cup fresh lemon juice
- 1/4 cup maple syrup
- zest of 2 lemons
- 1 tablespoon coconut oil
- 1 teaspoon cointreau optional
- pinch of salt
- pinch of turmeric optional
Mix all the ingredients in high speed blender until smooth
Let it wait in the fridge for at least 4 hours for best results
Serve and enjoy cold!