Monday, May 13, 2013

Vegan Lemon Curd

Vegan Lemon Curd
Whether its the holidays or it summer lemon curd can be a fantastic recipe to make for a perfect desserts. It can be served for breakfast with toast, biscuits at dinner, and the most popular...PIE! This recipe shows that lemon curd can not only be made vegan but make anyway that much more refreshing. Serve chilled right out of the fridge with your favorite choice and enjoy that zippy flavor that will make any day feel summery. Enjoy!

Vegan Lemon Curd


-1 (1/2 cup) stick unsalted vegan butter or margarine, at room temperature (if salted, minus salt below)
-1 to 1 1/2 cups sugar (depends on how sweet/tart you like it)
-1 1/2 teaspoon Vanilla Extract
-1 medium to large lemon, zested finely
-2 cup freshly squeezed lemon juice
-1/8 teaspoon kosher salt

Thickening Mixture
-1 cup full fat canned coconut milk
-3 Tablespoons cornstarch


In a small saucepan over medium heat, combine 1/2 the unsalted vegan butter, lemon juice, sugar, lemon zest and salt, stirring well to dissolve the sugar. 

Vegan Butter, Juice, Zest, & Sugar Mixture
After the sugar is dissolved, add the corn starch mixture and the coconut milk, stirring well to combine. 
Dissolved Sugar Mixture
Stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes. Add the remaining vegan butter and cook, stirring constantly or until the mixture resembles a pudding. 

Remaining Vegan Butter Added 

Thickened Lemon Curd
Transfer the mixture to a heat proof dish or glass bowl, cover the surface of the curd with plastic wrap and let cool completely before placing in the refrigerator to chill. 

Storing Lemon Curd
Chill lemon curd for 2 to 3 hours in the refrigerator before using. If you need to, you can strain it threw a wire mess strainer to ensure it is smooth and perfect. Serve on vegan biscuits, toast, oatmeal, or in a pie. Enjoy!

Chilled Vegan Lemon Curd


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