Day 10 Lemon Curd

Lemon Curd

Lemon Curd can be used as a tart filling, spread on breads, or a dip for fruit.

1 Cup Water
1 Cup Cashews, soaked in water for 8 to 12 hours, drained and rinsed
1 Cup Sugar
3/4 Cup freshly squeezed Lemon Juice
Zest of 5 Lemons
1/2 Cup Earth Balance, cut into tablespoons
Pinch of Turmeric for color

1.  In a blender, combine the water and cashews and process until smooth and creamy.  It will look like a thick milk.

Cashew cream in the blender

2. Pour in a medium saucepan and bring to a simmer.  Stir constantly to ensure that it does not burn on the bottom.The mixture should thicken and be smooth.  If it gets clumpy, use a whisk to smooth it out.

Fresh Zest

3.  When thick, add the sugar, lemon juice and zest and cook for a few minutes until creamy.  Remove the pan from the heat.

Juicing lemons

4.  Whisk in the butter substitute by the tablespoon until fully incorporated.  Whisk in a pinch of turmeric to give it a yellow color.

5.  Pour the curd into a jar with a lid. and let it cool completely in the refrigerator before using.  It will thicken as it cools.

Cooking the curd

Soundtrack - Big Grams - self titled album