Ingredients
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¾ cup white sugar
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2 tablespoons cornstarch
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½ cup chilled coconut milk
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¼ cup fresh lemon juice
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2 teaspoons lemon zest
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3 tablespoons refined coconut oil
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⅛ teaspoon ground turmeric
Directions
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Stir sugar and cornstarch together in a small saucepan. Shake and stir coconut milk; pour into the saucepan with lemon juice and lemon zest. Cook mixture over medium heat, stirring frequently, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in coconut oil and turmeric until melted and smooth.
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Transfer lemon curd to a medium bowl; chill until firm, about 1 hour.
Cook’s Note
You can store the lemon curd in an airtight container in your refrigerator for up to 2 weeks.
Nutrition Facts (per serving)
| 155 | Calories |
| 8g | Fat |
| 22g | Carbs |
| 0g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 155 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 7g | 34% |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 0g | 0% |
| Total Sugars 19g | |
| Protein 0g | 1% |
| Vitamin C 4mg | 4% |
| Calcium 4mg | 0% |
| Iron 1mg | 3% |
| Potassium 41mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
