Here is a minimalist recipe of the famous lemon curd English cream, a lemon delight also known as "lemon cheese", yellow and very fragrant, which is used both as a spoon dessert and as a pasta-filling in tarts, sponge cake, puffs or even more.
Minimal lemon curd, without butter, sugar, or eggs
An easy recipe, ideal for vegans, perfect for those suffering from gluten intolerance, without sugar and with maple syrup, light and quick to prepare. In this version it will become only slightly less yellow than the classic, because there are no eggs, but keep the spoon ready, it is really delicious and soft, a real comfort food for summer evenings!
Ingredients :
> 400 ml of coconut cream (you could also use almond milk, but with the coconut it becomes more creamy),
> About 4 grams (2 teaspoons) of finely grated organic lemon peel,
> half a cup (about 120 ml) of organic lemon juice,
> 2 teaspoons of cornstarch (corn starch) or maranta starch
> a couple of teaspoons of maple syrup
Preparation : put the coconut cream and lemon zest in a small bowl and whisk together. Meanwhile, in a small bowl, melt the starch in the lemon juice, then add it to the cream.
Finish with maple syrup and mix well. Put in a saucepan over medium heat and mix well, bringing to a slight boil. Always mix, making sure it does not stick to the bottom.
After a couple of minutes, when the mixture has thickened, remove from the heat. Leave to rest for about 15 minutes, then pour everything into glass jars, covering it with transparent film that touches the surface of the cream. Refrigerate for about 5 hours before serving, or for the whole night.
Serve as is, with a pinch of grated rind and some coconut flakes, or with a topping of fresh fruit; or use to decorate muffins, pancakes or cream puffs.
