Lemon Curd: Love the taste, Hate the name
So I’d like to propose we call it Edible Sunshine. Or the Sunshine Food. (The name needs some work.)
The English created this treat in the eighteen hundreds. The original recipe was found in The Lady’s Own Cookery Book from 1844. Thank you, Lady Charlotte Campbell Bury! (But this recipe- and most versions today- are not vegan).
The French call it Creme de Citron. That sounds so much prettier and fun to say.
But it doesn’t matter what you call it. The taste of lemon curd cancels out any negative name. And the color is so cheerful and sunny! Eating a bite of this treat will make you smile. Try it!
What to make with your Lemon Dessert?
It’s hard to know what to call it. But it’s also hard to classify it.
Is it a pudding? Is it a pie filling? What exactly do you do with lemon curd? The answer to that, of course, is- whatever you want!
So, eat it like a pudding. Or try it atop a shortbread for a sweet, tangy lemon bar. Swirl it into ice cream or yogurt. Or use it for a pie, doughnut, or cake filling!
I like to make Triple Threat Lemon Cupcakes! They’re lemon cupcakes with lemon curd filling, a lemon frosting, and lemon zest sprinkled on top. Make them when craving something with a pronounced lemon flavor. They were a favorite during our Ma’s Cookie Cartel days at the Farmers Market.
Let’s make Vegan Lemon Curd!
First, let’s get things going by zesting our lemons.
Then we’ll juice them.
Then measure out the juice to 200 ml (about 7 ounces).
Next, we put half of the lemon zest, cornstarch, and a pinch of turmeric (for color) into a saucepan.
Add in the water and stir it together. Then add the lemon juice and sugar. Whisk it all together over medium heat for approximately 10 – 20 minutes.
Cook and whisk until it thickens, bubbles, and becomes transparent and darker yellow. It should coat the back of a spoon. If using a candy thermometer, it should reach about 175 degrees Fahrenheit.
Turn the heat off and add soy milk and vegan butter. Stir until melted and smooth.
That’s all. It’s super simple and so rewarding! Pour it into a heat-safe glass jar.
Chill in the refrigerator. It will thicken as it chills. This will last in the fridge for 1-2 weeks.
It’s time to create something wonderful with lemon curd. (No need to focus on the awful name.) It’s a lovely lemon dessert and I shall call it Lemon Love from now on! And what’s not to love when you remove eggs and dairy from the original recipes? 🙂
VEGAN LEMON CURD
Equipment
- zester
- lemon juicer
- candy thermometer- optional
- kitchen scale- optional
Ingredients
- 4 – 5 lemons -200 ml juice or 7 ounces
- 24 grams corn starch -3 tablespoons
- 1 pinch turmeric for color -1/8 teaspoon optional
- 94 ml water -1/3 cup +1 tablespoon
- 200 grams organic granulated sugar -1 cup
- 59 ml soymilk -1/4 cup
- 54 grams vegan butter -or refined coconut oil -4 tablespoon
Instructions
- First, zest two lemons, (or more if you're using zest to decorate the top of a dessert such as lemon bars). Then, juice all the lemons to get about 200 ml ( 7 ounces) of juice.
- Mix the zest of two lemons with cornstarch and turmeric in a medium-sized, heavy-bottom sauce pot.
- Whisk in the water, then the juice and sugar.
- Cook over medium heat, whisking until the mixture becomes thicker, bubbly, and more transparent and yellow. It should coat the back of a spoon. It should reach about 175 degrees Fahrenheit on the candy thermometer if using.
- Remove from heat and add the soymilk and butter. Stir until melted and smooth.
- Pour into a heat-safe glass container and let cool before covering. Refrigerate for 1-2 weeks. The lemon curd will continue to thicken after chilling.
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