Strawberries with Whipped Lemon Curd

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Image and recipe reprinted with permission from http://www.foodfanatic.com and HealthyApeture.com

Here’s another great strawberry recipe. In case you can’t tell I absolutely love strawberries and enjoy finding new ways to serve them. This one takes a bit of extra planning. You’ll need to make up the lemon curd the day before serving.

INGREDIENTS (serves 8)

2 pounds of organic strawberries, chopped
1/2 cup maple syrup
1/2 cup fresh lemon juice
2 teaspoons lemon zest
3 eggs
1 can coconut milk (full fat)

DIRECTIONS (to be made a day in advance)

• Combine maple syrup, lemon juice, and lemon zest in the top part of a double broiler and place over direct heat. Heat, stirring until mixed well.
• Beat eggs with a fork.
• Add eggs to the lemon mixture and return to top of double broiler.
• Place over simmering water and cook until thickened.
• Cool on the countertop before placing in the refrigerator to chill overnight.
• Also, place a can of coconut milk in the refrigerator overnight.
• The next day, open the can of coconut milk and scoop out the coconut fat. Pour the liquid into a container to use in a smoothie or in another recipe. Do not use the liquid in this recipe.
• With an electric mixer, mix the coconut fat until it resembles whipped cream.
• Add one cup of the whipped cream to your chilled lemon curd mixture and stir until well blended. Reserve whatever whipping cream remains for another use.
• Layer whipped lemon curd sauce with chopped strawberries.

Mmmm, doesn’t that sound so very good. I bet it would be tasty with blueberries or raspberries as well. So very good.