With Christmas approaching, I adore a good hand baked present. Whether that be a plate of yummy biscuits or a some boozy noggy drink! One of my favourite foods that I associate with Christmas giving is Lemon Curd! Pop this delicious yellowy goodness in a recycled jar and use it for gifts for neighbours or loved ones. I say loved ones because it is going to be hard to part with this once you taste it.

Knowing this, a dear friend of mine gave me this recipe to use…. It is dairy free, egg free, gluten free… now, stay with me here… and refined sugar free.

You will seriously want to grab the jar, get a nice long handled teaspoon, sit on the couch and flick on Netflix. Life is good and this is all you need for eternal happiness.

True story.


Grab a can of coconut cream. Not coconut milk. It’s Christmas. Things are meant to be rich and creamy… so go the good quality coconut cream.

Zest a couple of lemons that you pinched from your neighbour’s tree. These are the best kind as they are the tastiest. The more you need to lean over the fence, the tastier they are. Another true story.

Squeeze those lemons until you have about 125ml of juice out of them. If you get more, then save that for a margarita or a nice vodka sour.

2 tbsp arrowroot. If you don’t mind a bit of gluten in your life, then you can use cornflour… same same really .

2 Tbsp good quality maple syrup. Again. It is Christmas… please don’t buy the nasty imitation maple syrup in a plastic bottle… Life is too short for that kind of food. If you find that this is not sweet enough… then add more of that bad boy to the lemony heaven. There is no judgement here, I assure you.

Now that you have all your ingredients ready, and your excitement is building, it is time to start. If you had any juice left over, chuck it in some vodka with some soda. This will make everything seem more fun. Yet again, this is another true story.


Grab yourself a small stainless steel saucepan. Add the coconut cream and lemon zest. Get those muscles working in your arm and whisk to combine. In a small bowl or mug, add the lemon juice and the arrowroot. Mix this with a fork until it makes a white icing like substance. Fun fact: this is called a slurry.

Add the slurry to the coconut cream mix and stir. For those or you who just read back over the recipe, no, we have not turned on the hot plate yet.

Add your maple syrup. If you don’t like things too sweet (pfft… who are you???), then start with a little less than the 2Tbsp that the recipe states. But remember… it is Christmas. Use a whisk to combine everything in your little saucepan.

Sip the vodka sour and inhale the amazing smell of lemon and coconut.

Put the saucepan on a low heat and slowly increase the heat whilst whisking. We don’t want this to boil, but we do want it to look bubbly. Keep whisking.

Once it starts to thicken and look bubbly, reduce the heat and continue to stir (start using a rubber spatula for this bit so you can scrape the curd from the sides and bottom… we don’t want burning here!) for a few minutes until it starts to get the consistency of thick custard. If you lift up the spatula and drop some of the curd across the top, it will start holding it’s shape, rather than just becoming one with itself.

Oh my… now I am seriously salivating…

Here is where you get to taste it and see if you want more maple syrup. It’s probably best to get a clean spoon for each tasting, because I can assure you that there will be more than one… but hey.. what the neighbours don’t know can’t hurt them, am I right??

If you are happy with the taste, pour the curd into clean glass jars with lids, and either turn the jar upside down (this will prevent a skin forming on the top), or if you are a realist and reallllly don’t care about the skin forming on the top because, hey, it adds texture, then just add the lid and be content that very soon you will be on that couch with a spoon.

Pop in the fridge until thoroughly cooled….. trust me… the flavour enhances when it gets cold. It is totally worth waiting for.

Apparently this will ‘keep’ for up to ten days in the fridge.