This curd is an amazing sub for the egg yolk and dairy packed original version! I love it for tarts and tartlets, spooned onto oatmeal, or layered in a parfait! I use a lot of lemon and zest because I love the fresh citrus-y taste. It would also be amazing made with a different citrus, like grapefruit or blood orange, or even sub in some pomegranate juice for a totally unique filling.
Ingredients (makes enough for one large tart)
1 cup cane sugar
juice and zest of 5 medium lemons
1 cup canned coconut milk
2 tablespoons cornstarch or 4 tablespoons tapioca flour (will effect the texture but works if you have a corn allergy)
Directions:
Sift cornstarch and cane sugar into a medium sauce pan.
Whisk in all other ingredients over high heat, whisking constantly until the mixture comes to a boil. Turn to high/medium heat, still whisking vigorously.
Once the mixture begins to thicken, continue stirring until it coats the back of a wooden spoon.
Transfer to a glass container to cool, then leave in the fridge. It becomes thicker as it sits in the fridge overnight, so you may want to fill your tarts once it is room temperature, then chill so they set nicely.
