- 6 large egg yolks
- 1/3 cup honey
- 1/3 cup maple syrup, Grade B organic
- 1 cup lemon juice
- 6 tablespoons butter, melted
- 2/3 cup coconut cream (or coconut milk)
- ½ cup tapioca starch (optional)
- 3 lemons, halved and flesh scooped out
- Zest of 1 lemon
- In a large sauce pan over medium heat, whisk together the egg yolks, honey, maple syrup, and lemon juice until well blended.
- When the mixture begins to reach a slow boil, gradually pour in the melted butter while continuing to whisk.
- Next, stir in the coconut cream and bring back to a slow boil.
- Reduce to a simmer and whisk continually, letting the mixture thicken for 10-15 minutes.
- Slowly add the tapioca starch if desired, 1 or 2 tablespoons at a time, sprinkling on top and then whisking in briskly (otherwise clumps may form).
- Remove from heat and let cool on the counter. then refrigerate cold.
- Spoon the mixture into the lemon bowl, sprinkle with the lemon zest, and serve cold or as a frozen treat. (You may have some extra custard leftover, depending on the size of the lemons.)
In this recipe, I use scooped-out lemons to serve homemade lemon curd custard. You can shave the bottoms down or slice them off (careful not to slice through the lemon and make a hole!) to help them stand up better. This custard is tart and sweet and can even be frozen for a refreshing summer treat. Kids love eating it from the “lemon bowls!” To keep it Paleo, I use honey and Grade B maple syrup as sweeteners as well as coconut cream and tapioca starch to thicken it. The coconut cream is simply part of the coconut milk that has separated in the can before it is stirred or shaken. Tapioca starch is available in most markets but you could eliminate it or substitute arrowroot powder. I use my electric handheld immersion blender for this since it makes it much easier to continually stir, but it can be done by hand, too
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