Mediterranean Diet Friendly Peanut Butter Sorbet with Lemon Curd
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Learn more →Ingredients
6 servings
For the sorbet
- ½ cup natural peanut butter (smooth, no added sugar or honey)
- ½ cup maple syrup
Chef's tipUse the same amount; honey is a little thicker and slightly sweeter. - 1 ½ cups water
- 1 tbsp fresh lemon juice
- ¼ tsp fine salt
For the lemon curd
- 3 pasteurized egg yolks
- ⅓ cup maple syrupChef's tipUse the same amount; honey is a little thicker and slightly sweeter.
- ⅓ cup fresh lemon juice (about 2–3 lemons)
- 1 tsp lemon zest
- 3 tbsp unsalted butter, cut into small pieces
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
Instructions
- 1
Make the lemon curd: Whisk the pasteurized egg yolks, maple syrup, lemon juice, and lemon zest together in a medium saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a finger drawn through leaves a clean line — about 8–10 minutes, reaching 160°F (71°C) on an instant-read thermometer (this is the food-safety threshold for egg-yolk sauces).
- 2
Remove the saucepan from the heat and whisk in the butter pieces one at a time until each is fully melted and incorporated. Pour the curd through a fine-mesh strainer into a heatproof bowl, pressing gently with a spatula. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming, then refrigerate until fully chilled and set, at least 2 hours.
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