Dairy-Free Lemon Curd Dessert Cups
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: British
Serves: 8 servings
Ingredients
  • 2 large eggs
  • 1 large egg yolk
  • ½ cup fresh lemon juice
  • ¼ cup raw cane sugar
  • 1½ tablespoons dairy-free buttery spread
  • ⅓ cup light or regular coconut whipped topping (store-bought or homemade)
  • ½ cup raspberries
  • ¼ cup finely chopped pineapple
  • 2 tablespoons chopped roasted lightly-salted pistachios (omit for nut-free)
Instructions
  1. In a medium bowl, whisk together the eggs and egg yolk.
  2. In a medium saucepan, whisk together the lemon juice and sugar. Place the pan over medium heat, and bring the mixture to a simmer. Remove the pan from the heat.
  3. Temper the egg mixture by slowly drizzling half of the lemon mixture into the egg mixture while whisking constantly. Whisk the lemon-egg mixture into the remaining lemon mixture in your saucepan.
  4. Return the pan to the stove, but reduce the heat to medium-low. Cook the mixture for 3 minutes or until thickened, whisking constantly. Remove the lemon curd from heat, and whisk in the buttery spread.
  5. Strain the lemon curd through a fine-mesh strainer into a medium bowl. Cover the surface with plastic wrap and refrigerate for 1 hour.
  6. Divide the lemon curd into 8 (4-ounce) cups (about 2 tablespoons per serving). Top each serving with a dollop of the coconut whip, and sprinkle with the raspberries, pineapple, and pistachios, if using.
Nutrition Information
Serving size: 1 dessert cup Calories: 99 Fat: 5g Saturated fat: 2g Carbohydrates: 12g Sugar: 10g Sodium: 34mg Fiber: 1g Protein: 2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-lemon-curd-dessert-cups