It may be completely freezing outside my house right now but inside my kitchen, it’s Summer! Bursts of lemon, loads of coconut and some sweet sweet honey. The best part about these muffins is that my husband won’t go anywhere near them (he HATES coconut and lemon- what is wrong with him, right?!?) so I get to eat them all! Okay, so maybe I’ll share a few but don’t tell anyone they are gluten free, grain free and dairy free! No one has to know!
My favorite thing about this lemon curd is that it is so easy to make! I know sometimes people are afraid to make lemon curd because of all the butter and the tedious cooking process but this method is so simple! Just combine all of the ingredients in your Vitamix or strong blender and blend for 4-5 minutes, until the mixture is hot. Then simmer in a pan for a few minutes until the curd thickens. I always recommend pouring the curd through a fine mesh sieve at the end in case any of the egg scrambles but with this simple blending process, you shouldn’t have this issue. Instead of butter, I used coconut oil for my lemon curd and it’s absolutely sweet, tart, thick and shiny!
The muffins are layered with the lemon coconut muffin batter, lemon curd and coconut crumble topping. So many layers of flavor and texture!
Hello beautiful! You are perfect just the way you are.
But hey, if you want a little more zing, top your muffins with more lemon curd, some coconut whipped cream and a sprinkle of lemon zest. I can’t get enough of the lemon! Tip about the coconut whipped cream: always keep a can of full fat coconut milk in your fridge. Just keep it in the back where it’s out of the way and you can just forget about it. Now you can have coconut whipped cream whenever you want! Just scoop the thick part of the coconut milk out of the can and whip until light and fluffy. Discard or drink the water in the bottom of the can.
Is it Summer? Is it Winter? Now I’m confused…