Vegan Lemon Curd
This simple lemon curd is creamy, tart and zesty making it a refreshing and light dessert.
Ingredients
- zest 2 large organic lemons
- 1 cup freshly squeezed lemon juice, about 4-5 lemons
- 6 tablespoons water
- 3 tablespoons cornstarch
- 3/4 cup organic cane sugar
- 1/4 cup almond milk
- 1/4 cup coconut oil, melted
- pinch dried turmeric (about half of 1/8 teaspoon)
- pinch sea salt
Instructions
- Zest the lemons into a medium sized pot. Add the water and cornstarch and whisk until smooth. Turn the heat to medium and add the lemon juice and sugar. Whisk occasionally until it thickens (about 8-12 minutes).
- Once it has thickened turn off the heat and add the coconut oil and coconut milk and whisk. Then add in the turmeric, sea salt and whisk until incorporated. Taste for tartness. If you prefer it sweeter add 1-2 more tablespoons of sugar and whisk. (The curd will remain hot enough to melt the sugar even after the heat is turned off).
- With a fine mesh strainer strain the hot lemon curd into a large glass jar. Let it cool at room temperature before placing the lid and transferring to the fridge. It can be stored for up to 4 days. Serve as is with fresh fruit or add a dollop of it on top of ice cream or crumble a few of your favourite cookies in the bottom of a glass and make a parfait. Enjoy!
Notes
*If you want use Meyer Lemons double the amount of lemons. Zest 4 and juice 8.