Lemon Curd

makes 250 ml (9 fl oz/1 cup)

You can serve this lemon curd on the side of any sweet breakfast — and it’s an absolute killer as a filling in Lemon curd tarts.

235 g (8½ oz/1½ cups) activated cashew nuts

3 tablespoons cold-pressed extra virgin coconut oil

zest and juice of 2 lemons

125 ml (4 fl oz/½ cup) filtered alkaline water

4 tablespoons coconut nectar

pinch of Himalayan pink salt or Celtic sea salt

1 teaspoon psyllium husks

• Blend all the ingredients in a high-speed blender until super smooth.
• Pour into a clean glass jar. Seal the jar and store in the fridge. The lemon curd will keep for 3 days.