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
Chai Snickerdoodle Cookies
It's sunny out and the family is home; why not whip out this recipe for chai snickerdoodle cookies and make the family happy? Fast, easy, tasty, and sweet with a kick of spice.
Amazing Pork Chops in Cream Sauce
Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.
Stuffed Jack-O'-Lantern Bell Peppers
These Halloween-themed stuffed peppers are delicious. They are my own stuffed bell pepper recipe with a festive twist. The flavorful beef stuffing is made with whole wheat bread instead of rice.