Lemon Curd and Lavender Cashew Cream Crepes

My love of lemon curd knows no bounds. Tart and rich and sweet and light... and perfect. It checks all my boxes. And now that I know how to make it myself? And how very easy it is?? Dangerous information, folks ;). Especially paired with this beautiful lavender cashew cream to give some balance to the citrus, it's just dynamite. Top with a little lemon zest, coconut and edible flowers for a stunning plate and enjoy!

YIELD 6-8 crepes


  • 4 to 6 crepes (my 6 ingredient wraps work perfectly!)
  • For Lemon Curd
    • 2 lemons (I prefer Meyers lemons for their natural sweetness) for 1/2 cup lemon juice and 1 tablespoon lemon zest
    • 3 eggs
    • 4 tablespoons raw honey
    • 1/4 cup coconut oil
  • For Lavender Cashew Cream
    • 1 teaspoon dried culinary lavender buds
    • 1/2 cup full-fat coconut milk (from the can, after cream and liquid are thoroughly combined)
    • 1/2 cup raw cashews, preferably soaked overnight and drained
    • 1/2 to 1 tablespoon raw honey, to taste
    • 1/2 teaspoon vanilla
  • For Garnish (optional)
    • Lemon zest
    • Shaved or shredded coconut
    • Edible flowers (I used pansies)


  1. Prepare crepes and set aside
  2. For lemon curd: Zest and juice the lemons
  3. Beat eggs in a saucepan until lighter yellow and add in honey and lemon zest
  4. Heat saucepan on low and constantly whisk until mixture begins to thicken (this takes some patience, 10-ish minutes of whisking, but it's well worth it!)
  5. When it's starting to thicken add in the lemon juice and coconut oil and continue to whisk - it will thicken even more, looking fluffy and whipped - that's when you know it's done and you can remove it from the heat
  6. Transfer to a glass or ceramic container and chill (lemon curd must be stored in the refrigerator)
  7. Notes: Do not let curd boil at any point. If you end up with a few scrambled egg bits, don't worry. Just turn the heat down a little when you noticed them, keep whisking and when you're done pour the finished product through a sieve to remove the solid bits of egg.
  8. For lavender cream: Put all lavender cream ingredients in a high-powered blender (or use an immersion blender in a jar) and process until smooth, then refrigerate
  9. Once the lemon curd and lavender cream are well chilled, spoon the curd down the center of a crepe, roll the crepe and then top with the cream and sprinkle on garnishes. Beautiful!