Categories: curds, flan, puddings

Ingredients

• 4 lemons
• 1 (14 oz.) can coconut milk
• 1/2 cup superfine sugar
• 2 to 3 Tbsp. cornstarch or arrowroot powder

Directions

1. Finely grate zest of 1 lemon and remove zest of another in wide strips using a vegetable peeler. Squeeze juice from all 4 of the lemons.
2. Place lemon juice, zest and zest strips in a small, heavy-bottomed saucepan with coconut milk, sugar and starch, and whisk together until combined.
3. Bring to boil, then simmer uncovered for about 1 hour, stirring frequently, until mixture reduces and thickens.
4. Transfer curd to sterilized jars, seal and store, or use immediately. Once opened, curd will keep in refrigerator for 2 weeks.

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