Vegan Lemon Curd
This vegan lemon curd is wonderfully tangy, creamy, sweet and tart and simply delicious as a topping on pretty much anything!
Servings: 2 cups
Add the freshly squeezed lemon juice, white sugar, lemon extract, salt, coconut cream, cornstarch and turmeric to a saucepan and whisk together.
Keep whisking and alternately stirring until it thickens. Whisk even more vigorously when it thickens so that you make sure it's nice and smooth.
Remove from the heat and pour into a heat safe container and let it cool before placing into the fridge to store.
It will thicken more as it cools and even more in the fridge.
It will keep for around a week in the fridge.
- If you can't get hold of lemon extract then you can omit it. You will lose a little of the lemon flavor but it will still be perfectly delicious.
- Use canned coconut cream. There is no need to separate the cream by chilling the can first, just stir it up and measure out a cup.
- Turmeric is just for color and can be omitted if you prefer. You won't get the bright color but that's also fine!
- This recipe makes just a little shy of two cups (around 450ml).
Serving: 2Tbsp | Calories: 90kcal | Carbohydrates: 15.3g | Protein: 0.2g | Fat: 3.4g | Saturated Fat: 2.8g | Sodium: 43mg | Sugar: 13.7g