This vegan lemon curd is sweet, tangy, and so easy to make with coconut milk instead of eggs and butter. It's bursting with lemon flavor which makes it wonderful on toast, or layered between cakes, as well as a great homemade gift!
Ingredients
- 0.75 cups white sugar
- 2 tablespoons cornstarch
- 0.5 cups chilled coconut milk
- 0.25 cups fresh lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons refined coconut oil
- 0.13 teaspoons ground turmeric
Instructions
-
1
Stir sugar and cornstarch together in a small saucepan. Shake and stir coconut milk; pour into the saucepan with lemon juice and lemon zest. Cook mixture over medium heat, stirring frequently, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in coconut oil and turmeric until melted and smooth.
-
2
Transfer lemon curd to a medium bowl; chill until firm, about 1 hour.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Japanese-Style Braised Pork Ribs
A simple and delicious recipe for Japanese-style, braised baby back ribs.
Indian Goat Curry
An aromatic, comforting curry made in the pressure cooker. In India, this curry is normally made with kid goat meat but you could also use lamb. Serve with rice or hot chapatis.
Garlic and Onion Burgers
These garlic and onion burgers are the best! They're so flavorful — the secret is refrigerating the meat after adding the other ingredients. Use ground round or sirloin for the best results.