White Chocolate Lemon Curd Cups

White Chocolate Lemon Curd Cups

We could eat lemon curd by the bucket (slight exaggeration!) so these chocolate cups are definitely a favourite of ours! The zesty lemon matches so well with the sweetness of the white chocolate. Each bite is like a little bit of heaven!


We love to make homemade chocolate as you can control exactly what goes into it. You'll see in the ingredients below just how few things you actually need to make chocolate - pretty amazing when you compare that to the back of a conventional chocolate bar. The main ingredients is cacao butter, which is the fat found in the cocoa bean. It’s rich in the monounsaturated fat oleic acid which may lower ”bad” LDL cholesterol and raise ”good” HDL cholesterol. It also contains a lot of polyphenols which reduce oxidative stress and boost your immune system. Lemons are bursting with vitamin C - a critical antioxidant that helps protect you from chronic disease. It also contains a compound called limonin, a potent long lasting carcinogen. Plus even though lemons are acidic, they actually have an alkalising effect and help balance your body's pH. Treats don't get much better than this!

 

Ingredients:

Lemon curd:

  • juice of 1 lemon
  • zest of ½ lemon
  • 1.5 eggs (whisk)
  • 1.5 TBSP coconut oil
  • 2 TBSP honey/maple

*make double the lemon curd and store in the fridge for up to a week

White chocolate:

  • 100g cacao butter
  • 2 TBSP smooth cashew butter (or almond butter)
  • 3 TBSP maple/honey

 

Instructions:

Lemon curd:

  • In a saucepan, whisk together the eggs, maple and lemon zest.
  • Put the pan on a medium-low heat and add the coconut oil and lemon juice.
  • Using a wooden spoon, continuously stir the mixture until it thickens to form a curd - about 8-10 minutes.
  • Immediately strain the mixture using a sieve and a spoon to push the curd through with.
  • Leave to cool at room temperature.

White chocolate:

  • On a low heat in a saucepan, melt the cacao butter with the cashew butter and maple.
  • Place ½ TBSP of the liquid chocolate into mini cupcake cases - about 10-12 cases.
  • Place in the freezer for ~15 minutes to harden.
  • Then add a teaspoon of cooled lemon curd to each case.
  • Top each cases with the remaining liquid chocolate.
  • Leave to set in the fridge for ~1 hour.

*Store in the fridge in a sealed container for up to a week