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Lemon Curd Fonio Parfait

Prep Time
Cook Time

May 2, 2023 by Amethyst Ganaway

Lemon curd is a delicious and rich recipe that intimidates many but we’ve made making it simple! Our dairy-free option is creamy, sweet, and tangy with a flavor that hits your taste buds with a punch. Adding olive oil smooths and rounds out the curd and then layering it between our nutty and vanilla-flavored fonio pudding helps balance the whole dish out.


For the Fonio Pudding:
  • cup water
    Pinch of kosher salt
  • cup uncooked fonio
  • (14-ounce) can coconut milk
  • ½  scant cup granulated sugar (or coconut sugar)
  • eggs
  • ¼  cup lime juice
  • teaspoons grated lime zest
  • teaspoon vanilla extract
For the Lemon curd:
  • ⅔  cup granulated sugar
  • ⅔  cup lemon juice (from 3 to 4 large lemons)
  • large eggs
  • tablespoon lemon zest (from 1 large lemon)
  • Pinch of kosher salt
  • tablespoons extra virgin olive oil
For the Parfait:
  • Sliced lemon for garnish
  • Pomegranate seeds for garnish
  • Yogurt or whipped cream for garnish


      • 01 .  

        Bring water + salt to a boil in a medium saucepan over medium heat. Add fonio, stir, cover with a lid, and remove from heat. After 2-3 minutes, uncover, fluff with a fork and allow to cool to room temperature.

      • 02 .  

        In a medium bowl, whisk milk with sugar and eggs. Add to cooled fonio in the saucepan. Return the saucepan to the stove over medium heat and cook, stirring constantly for 5 to 7 minutes, until thickened. Remove from heat and stir in vanilla. Chill completely in the refrigerator (about 1 hour) before serving

      • 03 .  

        While the pudding is cooling, whisk together the sugar, lemon juice, eggs, lemon zest, and salt in a medium saucepan.

      • 04 .  

        Place over medium heat and continue to whisk until the sugar dissolves, about 5 minutes.

      • 05 .  

        Switch to a spoon, and continue to cook the mixture, stirring periodically, until the mixture thickens and tiny bubbles begin to break the surface. Stirring constantly so that the mixture does not boil, cook for 1 to 2 minutes more, or until the mixture coats the back of a spoon.

      • 06 .  

        Slowly add the olive oil 1 tablespoon at a time, mixing after each addition until the oil is fully blended into the curd. Run a finger down the back of the spoon – if a clean line on the spoon remains, the curd is ready.

      • 07 .  

        Strain curd through a fine-mesh sieve into a large bowl and cover, pressing plastic wrap directly onto the surface. Chill until cold, at least 1 hour.

      • 08 .  

        When the curd is cooled, layer between fonio pudding in a glass. Top with yogurt or whipped cream, sliced lemon, and pomegranate seeds for an additional crunch. Enjoy!