Pandan Lemon Curd
This Pandan Lemon Curd is fragrant, full of flavor, and egg-free. Use it as a spread, in yogurt, or anywhere you'd use a lemon curd.
Ingredients
- 5 leaves Pandan
- ½ cup lemon juice
- 3 tbsp arrowroot starch
- ½ cup granulated sugar
- 1 pinch salt
- ½ cup unsweetened coconut milk
- 2 tbsp unsalted butter
Instructions
- Cut the Pandan leaves into 1 inch pieces.
- Add the Pandan leaves and lemon juice into a high speed blender and blend until smooth.
- Strain the Pandan mixture through a sieve and into a bowl in order to separate the fibrous pieces from the juice. Discard the fibrous pieces.
- Pour the lemon Pandan juice into a saucepan, add the arrowroot powder, and stir to to remove any lumps. Add the coconut milk, sugar, salt. Stir.
- Heat mixture on medium heat, stirring constantly.
- When the mixture has thickened, remove from the heat. Add butter.
- Add the butter and stir to fully incorporate.
- Pour into glass container. Cool.
