VEGAN LEMON CURD
This creamy, sweet, tart, tasty treat has all the love of a lemon curd recipe but without the eggs and dairy.
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.
Notes
Dessert ideas:
Pour it into a graham cracker pie crust, chill, and top with vegan whipped cream before serving.
Bake a shortbread cookie crust, add the lemon curd, and chill. Then dust with powdered sugar and top with extra zest before serving.
Swirl into ice cream or yogurt.
Use as a doughnut, cupcake, or cake filling.
Use lemon curd instead of frosting on a sheet cake then add a dollop of whipped cream (or a layer of whipped cream) before serving.