Bright, creamy, and refreshingly light—this plant-based lemon custard is a sunshine-filled treat that’s as beautiful as it is nourishing. Blended with protein-rich tofu, fresh lemon, and a touch of maple, it delivers a smooth, mousse-like texture without dairy, eggs, or refined sugar. Served inside real lemon cups, it’s a naturally elegant dessert perfect for spring and summer gatherings.

Ingredients
Serves 4

• 1½ cups firm tofu, drained and patted dry

• 3–4 large lemons (you’ll use both the juice and the shells as cups)

• 3 tablespoons pure maple syrup (adjust to taste)

• 1½ teaspoons lemon extract (optional, for extra lemony flavor)

• Pinch of turmeric (optional, for a soft yellow hue)

Directions

1. Prepare the Lemon Cups
   Slice a small piece off the bottom of each lemon to help them stand upright. Cut off the top third of each lemon and gently scoop out the inside with a spoon, being careful not to pierce the sides. Chill the empty lemon “cups” in the fridge while you make the custard.

2. Extract the Lemon Juice
   Place the lemon pulp in a fine-mesh sieve over a bowl. Press with a spoon to extract 2–3 tablespoons of juice. Discard seeds and fibrous bits, keeping the smooth pulp and juice.

3. Make the Custard
   In a high-speed blender or food processor, blend tofu, lemon juice, lemon pulp, maple syrup, and lemon extract (if using) until completely smooth and creamy. Adjust sweetness and lemon intensity to taste. Add a small pinch of turmeric for a soft yellow color and blend again.

4. Fill the Cups
   Spoon or pipe the custard into the chilled lemon cups. Smooth the tops and refrigerate for at least 1 hour to firm up and allow flavors to meld.

5. Serve & Garnish
   Just before serving, top each cup with a sprinkle of lemon zest or a fresh mint leaf for a vibrant finishing touch.

Nourish Notes

• Tofu offers a clean source of plant-based protein and calcium, making this dessert surprisingly satiating and blood sugar–friendly.

• Lemons support digestion, detox pathways, and skin health thanks to vitamin C and liver-loving compounds.

• Maple syrup adds a naturally low-glycemic sweetness without refined sugar.

• This bright dessert is ideal for follicular or ovulatory phases—when citrus, freshness, and raw textures feel energizing and aligned.

With Love & Nourishment,
The Nourish Kitchen