Lemon Curd

This pudding turned out exceptionally well, if I do say so myself.

Actually, I don’t have to say so, because I have a British friend who has put his stamp of approval on it, and as his wife said, “You know how the Brits are about their pudding!”

Meanwhile, my Irish grandmother is rolling over in her grave that I even associate with anyone who is British let alone consider them a close friend.

To put it in perspective, my grandmother was born at the turn of the last century in Ireland, and grew up during “the troubles” before immigrating to America. Her basic philosophy was that the Brits are the root of all evil, and not far behind them was every other nationality on the planet, except the Irish.  Not sure what everyone else on the planet did to tick her off, but it must have been something really epic.

The truth is, the four of us (Tim and myself, him and his wife) never think of him as being any “different”  except that sometimes he talks  funny.  LOL.

So, one day, when his wife was being interviewed by the (CIA? FBI? TSA? YMCA?) about someone in the neighborhood who needed some sort of clearance for their job, they asked her if the neighbor knew any foreign nationals.

“No,” she replied, “I’ve never seen him hanging around any foreign nationals.”

A bit later in the interview, she mentioned that her husband was a Brit.

“So when I asked you if he knew any foreign nationals, and you said no….” the interviewer said.

“Oh,” she replied, completely embarrassed. “I guess we don’t think of him that way.”

Not being the kind of kind people who might let something this good go, we are now all referring to him as “The Foreign National”.

Somehow, I think my grandmother might be chuckling at this.

Ingredients:

• 1 cup silken tofu
• 1 cup unsweetened coconut milk (the canned kind –open the can and stir or whisk to combine the cream and water before measuring)
• 2 Tablespoons arrowroot powder
• 2 teaspoons lemon zest
• 1/2 cup lemon juice
• 1/2 teaspoon turmeric
• 1/4 cup plus 2 Tablespoons monk fruit or sugar

Directions:

1. Preheat oven to 350
2. Combine all ingredients in blender and puree till smooth.
3. Divide equally among 7 ramekins.  Put the ramekins in a baking pan and add water to the pan so that it comes halfway up the sides of the ramekins.  Make sure you don’t get any water in the pudding.
4. Bake, uncovered for 40 minutes.  Remove from oven and allow to cool.  Cover with plastic wrap and refrigerate several hours or overnight to firm up.

Enjoy!