My lemon custard has lumps. What can I do?

To prevent lumps or remove lumps in the custard, whisk the custard vigorously, or use an immersion blender to break them up.

Can I make this dessert ahead of time?

The custard can be made and stored in the fridge ahead of time in individual serving dishes or in an airtight container. You can also make and store the compote separately but I recommend serving it warm for the best taste and texture!

How do I serve this lemon custard with strawberry compote?

The custard can be chilled in the refrigerator to be served cool, or can be served warm/at room temperature. I recommend serving the compote warm. You can dish this dessert into small glasses, ramekins, or bowls.

What can I serve with this no-bake dessert?

This dessert is delicious on its own, and would be a yummy addition to a number of baked goods and other desserts! Try it with some coconut yogurt or dairy-free ice cream! I think it would pair well with this Strawberry Ice Cream . Use it as a filling for AIP Crepes , Grain Free Pie Crusts or as a spread on Gluten-free Lemon Raspberry Bread .

Lemon Custard with Strawberry Compote • Heal Me Delicious

Description

This Lemon Custard with Strawberry Compote is sweet, tangy, and simply decadent! It’s an easy no-bake dessert featuring a lightly lemon-flavored vegan custard topped with a juicy, naturally sweetened strawberry compote for a delightful summer treat!

Ingredients

Units Scale

Vegan Lemon Custard

1.5 cups full fat, additive-free coconut milk
3 TBSP arrowroot starch
2 TBSP lemon juice
3 TBSP maple syrup
1.5 tsp pure vanilla extract
pinch of sea salt
pinch of turmeric (optional, for color)

Strawberry Compote

1 lb strawberries, hulled and chopped in half
2 TBSP coconut or maple sugar
1 TBSP lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Custard

In a medium saucepan, whisk together coconut milk, arrowroot starch, lemon juice, maple syrup, vanilla, sea salt and turmeric (if using).
Place the saucepan over medium heat and whisk continuously for 3-5 minutes, or until the custard is thick enough to coat the back of a spoon.*
Set aside and let cool.**

Strawberry Compote

In a medium saucepan over medium heat, combine the halved strawberries, maple or coconut sugar, and lemon juice. Stir to coat the strawberries in sugar completely.
Let the mixture simmer. As strawberries begin to soften, use a spoon and gently press down on them until they release a bit of liquid.
Continue to simmer and stew the berries for 8-10 minutes, stirring often, until the compote is your desired consistency.***
Remove the compote from heat and let cool slightly.

To Assemble

Pour or spoon the desired amount of custard into individual serving dishes and drizzle the warm compote on top.

Notes

*Ensure the custard does not boil at a high temperature, or else the arrowroot starch will lose its thickening ability.

**To serve chilled or firmer custard: Once it has cooled slightly, divide it into individual serving glasses or bowls and refrigerate for at least 30 minutes. The custard will set more the longer it chills.

***To thicken compote, make a slurry with 1 TBSP arrowroot or tapioca starch and 1.5 TBSP water. Whisk into the compote just before taking it off the stove. It will continue to thicken as it cools.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Desserts
Method: Stovetop
Cuisine: American