Last week I made some good progress on the raw desserts ebook by completing two more recipes. Very exciting! The process of creating recipes is a chaotic one, especially for me. This is not an unusual method when taking notes:
And in the middle of dehydrating tart shells, freezing shortbread, testing lemon bars, making streusel, and developing a raw pastry cream through the inevitable process of trial and error, I found myself with an unused batch of raw lemon curd. The timing couldn’t have been better since I was just about to make a Lemon Pound Cake for Eden’s first birthday and was not to enthused about the idea of complicating my already complicated baking life by introducing another recipe to the madness.
And the lemon curd was a great counterpart to the sweet, rich pound cake iced with cream cheese frosted.
Raw Lemon Curd
makes about 2 cups
1/3 cup cashews, soaked 4-6 hours
1/4 cup coconut butter
1/4 cup fresh lemon juice
2 tbsp water
zest of one large lemon
3-4 tbsp raw agave nectar, to taste
pinch of salt
pinch of turmeric, for color (optional)
Drain and rinse cashews. Place in a food processor or Vitamix blender. Add coconut butter, lemon juice, and water. Blend until completely smooth. Add remaining ingredients and blend until well combined.
Serve immediately on Blueberry Oatmeal Waffles,
Jazz up your Raw Breakfast Crepes,
Add it to your Ice Cream Sundae Bar,
Fill a Raw Tart Shell and top with berries
Spread between the layers of a Lemon Pound Cake
Or you could just eat it with a spoon.
What is your favorite use for Lemon Curd?
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