Vegan Lemon Curd (Gluten, Dairy & Egg Free)

Name: Vegan Lemon Curd (Gluten, Dairy & Egg Free)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/2 cup (120 mL) lemon juice; 3/4 - 1 cup (170 - 200 g) caster sugar ((depending on how sweet you want it)); 1/3 cup (40 g) cornstarch ((or arrowroot powder)); pinch of salt; pinch of turmeric; 1/8 cup (20 g) coconut oil; 1 tbsp (20 g) coconut cream ((Note 1))

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Author : Kat | The Loopy Whisk

Vegan Lemon Curd (Gluten, Dairy & Egg Free)

Ingredients

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1/2 cup (120 mL) lemon juice3/4 - 1 cup (170 - 200 g) caster sugar ((depending on how sweet you want it))1/3 cup (40 g) cornstarch ((or arrowroot powder))pinch of saltpinch of turmeric1/8 cup (20 g) coconut oil1 tbsp (20 g) coconut cream ((Note 1))

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Instructions

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Step 1

In a saucepan, combine the lemon juice, sugar, cornstarch and salt. Cook on a medium-high heat, with constant stirring, until thickened (about 10 minutes).Note that the lemon curd will thicken additionally on cooling. To check the consistency, spoon out a small amount and allow it to cool.

Step 2

Add a pinch of turmeric, enough to get the golden yellow colour typical of lemon curd.

Step 3

Remove from heat and mix in the coconut oil and coconut cream.I recommend adding the coconut cream bit by bit, until you reach the perfect consistency (but always judge the consistency of cooled lemon curd - see Step 2).

Step 4

Allow to cool and enjoy!

Step 5

The vegan lemon curd keeps well in a closed container in the fridge for about 1 - 2 weeks. (To get it to the perfect consistency after being in the fridge, allow it to reach room temperature by heating gently, e.g. by putting the jar in warm water.)