For lazy summer birthday breakfasts.
I love birthdays. Possibly because they almost always come with cake, which is, as I believe I have mentioned, part of the group of things that uncompromisingly and uncomplicatedly constitutes the best stuff ever.
If possible, birthdays should also come with some kind of special breakfast – eaten in pajamas, served with lots of tea, shared with loved ones while reading messages from all the nice people in your life who are glad you exist but can’t join you for breakfast.
The concept of birthday mornings makes me happy. This is some of my favorite cooking – lovely stuff for a crowd that is already eager to be pleased. I hope you guys are having lots of celebratory mornings this summer, be they birthdays, weekends, holidays, or stolen summer moments where life slows down just enough for the good stuff.
This recipe is very different from the other citrus curd recipe on this site. It is fierce, for one. Sharp, tangy. It also changes texture in the fridge, from velvety sauce into something much thicker. It would be a fantastic filling for a layer cake – it has just that kind of structure. The cardamom accents the lemon, bringing a note of perfume to the sharpness. It’s heady stuff, different from traditional curd. Interesting and fun, like birthday mornings should be.
Recipe loosely inspired by this one.
- 1 can of coconut cream (not milk)
- zest and juice from 2 lemons
- 1 heaping tablespoon arrowroot starch
- 2 tablespoons of maple syrup
- ¼ teaspoon ground cardamom
- In a small pot, whisk coconut cream, lemon zest, maple syrup, and cardamom to combine. Whisk lemon juice and arrowroot starch in a small bowl until combined, then add to the pot with the coconut cream mixture. Whisk to combine.
- Heat mixture over medium or medium-low, whisking constantly, until mixture starts to bubble. At this point, reduce heat to low and stir with a spoon, scraping the bottom of the pan, until the curd thickens. Taste for acidity (this baby is sharp!), adding more syrup if needed.
- Remove from heat, cool slightly, then pour into clean jars. Serve at once for a more runny consistency, or refrigerate for about 4 hours to use as a (more stable) cake filling.
- This curd does not last as long as traditional curd, so plan to use it within a week or two.
John Smith
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