Creamy Amaranth Porridge with Meyer Lemon Maple Curd
A nourishing breakfast porridge featuring nutty toasted amaranth grains simmered until creamy, topped with bright Meyer lemon curd sweetened with maple syrup instead of traditional sugar. The tangy-sweet curd provides beautiful contrast to the earthy amaranth, while toasted pistachios add crunch and richness. This sophisticated morning meal works equally well for brunch entertaining or as a comforting weekday breakfast. The homemade curd keeps well refrigerated, making this an excellent make-ahead option that transforms simple amaranth into something special.
Ingredients
- 1 tablespoon Meyer lemon zestregular lemon1:1vegetariancitrus
more tart flavor
- ⅝ cup Meyer lemon juiceregular lemon1:1vegetariancitrus
more tart flavor
- ¼ cup unsalted butter, at room temperature
- ⅓ cup maple syrup, room temperature
- 4 large egg yolks
- 2 large eggs
- 1 pinch kosher salt
- 1 tablespoon butter
- ⅝ cup amaranth
- 1 cup whole milk
- 1 cup water
- maple syrup, for serving
- ¼ cup pistachios, crushed
- 1 teaspoon sesame seeds
- 1 teaspoon sunflower oil
- 1 teaspoon maple syrup
Instructions
- 1
Zest Meyer lemons and juice to reach required amount
- 2
Combine butter and maple syrup off heat, stirring vigorously until lighter in color
- 3
Whisk in egg yolks and eggs until smooth
- 4
Add lemon juice and salt, then cook over medium heat stirring frequently until mixture bubbles and thickens
- 5
Remove from heat and stir in zest, then transfer to container and refrigerate
- 6
Heat butter in small pot over medium-low heat
- 7
Add amaranth and toast for 1-2 minutes until fragrant and slightly darker
- 8
Stir in milk, water, and salt, bring to boil and simmer 25 minutes stirring occasionally
- 9
Preheat oven and toss pistachio mixture on sheet tray
- 10
Bake pistachio mixture until deepened in color
- 11
Divide porridge between bowls, swirl in lemon curd and top with pistachios and maple syrup
Tips
Toast amaranth until fragrant and color deepens slightly for best nutty flavor development
Porridge may seem thin initially but thickens quickly toward the end of cooking time
Make lemon curd ahead as it keeps refrigerated for up to two weeks
Good to Know
Refrigerate lemon curd up to 2 weeks in covered container
Make lemon curd 1-2 days ahead, toast pistachios day before
Serve warm in bowls with curd swirled in and toppings on side
Common Mistakes
Keep butter and maple syrup at same temperature to avoid lumpy curd
Stir porridge occasionally to prevent sticking as it thickens
Toast amaranth just until fragrant to avoid bitter flavor
Substitutions
Dairy-Free Swaps
General Alternatives
more tart flavor
FAQ
Can I make this with regular lemons instead of Meyer lemons?
Yes, regular lemons work but will be more tart. You may want to add slightly more maple syrup to balance the extra acidity.
How long does the cooked porridge keep in the refrigerator?
Cooked amaranth porridge keeps 3-4 days refrigerated. Reheat gently with a splash of milk or water to restore creamy texture.
Can I freeze the lemon curd for longer storage?
Yes, the curd freezes well for up to 3 months. Thaw overnight in refrigerator and whisk smooth before using.