If you love lemon curd, but not all the eggs typically used to make it, try this vegan lemon curd recipe.
Real lemon curd is made with egg yolks, making it off limits to anyone following a vegan diet. As a lover of all things citrusy, with vegan friends who are dear to me, that just wouldn't do. So, I went on a journey to find a lemon curd recipe everyone could love.
This recipe (inspired by Nora Cooks) takes all those eggs out of the equation without losing any of the smooth texture and flavour. I've made a few adjustments to make this entirely vegan, gluten-free, sugar-free, and dairy-free, while trying to keep the calories down.
It definitely needs to be refrigerated overnight to fully thicken up, but while it is warm and a little runny it can be used to decorate cookies (like my lemon thumbprint cookies) and pastries, or just enjoyed on a slice of toast.
Stored in the refrigerator, this should last at least a week depending on the freshness of the lemons.
(Makes 32 servings | Serving size = 1 tablespoon)
1 cup full fat coconut milk
1 cup Monkfruit sweetener
1 tablespoon lemon zest, finely grated
1/2 cup lemon juice (2 to 3 lemons)
2 tablespoons tapioca flour (or cornstarch)
2 tablespoons plant-based butter, softened
pinch turmeric (optional as colouring)
In a stainless-steel saucepan over medium heat, add all ingredients. Whisk until the mixture thickens (about 10 minutes).
Remove from heat and allow to cool to room temperature, mixing every 10 minutes or so. Pour into an air-tight container and refrigerate overnight. Enjoy!
Nutritional Information Per Serving:
total calories = 23 | total fat = 1.88g | saturated fat = 1.38g | cholesterol = 0mg | sodium = 8.75mg | carbohydrates = 7.46g | dietary fibre = 0.05g | sugars = 0.26g | protein = 0.08g