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Lemon Curd Custard in Lemon Bowls

Posted By Carol Kicinski On September 30, 2013 @ 5:45 pm In Gluten Free Desserts,Gluten Free Sweet,Grain Free,Grain Free Desserts,Grain Free Sweet,Nut Free Desserts,Nut free sweet,Paleo,recipe three,recipe two,Soy Free,Soy Free Desserts,Soy free Sweet,sugar free sweet,Sugar Free/Refined Sugar Free,vegetarian,Vegetarian Desserts,Vegetarian sweet | No Comments


  • 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


  1. In a large sauce pan over medium heat, whisk together the egg yolks, honey, maple syrup, and lemon juice until well blended.
  2. When the mixture begins to reach a slow boil, gradually pour in the melted butter while continuing to whisk.
  3. Next, stir in the coconut cream and bring back to a slow boil.
  4. Reduce to a simmer and whisk continually, letting the mixture thicken for 10-15 minutes.
  5. 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).
  6. Remove from heat and let cool on the counter. then refrigerate cold.
  7. 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.)


Makes 8 lemon bowls

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