Vegan Lemon Curd
At Cookies & Conversations, we love buildable ingredients and multifunctional food, and our Vegan Lemon Curd is just that! This lemon curd recipe is one that we love and use in many different ways. It is the right amount of sweet and citrus we all need throughout the day.
Ingredients
Sugar 300 g
Corn Starch 90 g
Salt 2 g
Milk Alternative 235 g
Lemon Juice 235 g
Lemon Zest 6 lemons
Tumeric 2 g
Butter 28 g
Directions
While the crust is baking, in a medium bowl, combine granulated sugar, cornstarch, and salt until evenly combined.
Grate the zest of 6 lemons over the bowl. The bowl of sugar will also catch some of the lemon oil that is released during the zesting process. Stir lemon zest and turmeric into the sugar mixture.
Transfer the sugar mixture to a medium-sized pot and add the milk and lemon juice. Stir to combine, making sure you get into the corners.
Place the pot on the stove over medium heat and bring to a boil while stirring. Once boiling, stir every so often to keep the bottom of the pot from sticking and burning; don’t forget the corners. It will boil for 8 - 15 minutes. You’ll know it’s ready when the curd gets very thick.
Add your vegan butter and whisk together, and then pour into your graham cracker pie crust. Place back into the oven for 5 - 7 minutes to set the pie. Pull out and allow to cool.
