Lime Curd (Vegan)
This lime curd is sweet, tangy, dairy-free, and egg-free. A perfect addition to cakes, ice cream, and baked goods. It’s too easy to not give it a try.
Lime curd is one of life’s simple pleasures; it’s equivalent to a summer day in your mouth. It is super easy, super delicious, and has a beautiful sweet-to-tart balance.
What you will need:
All that is required is a medium pot, 6 everyday ingredients and 10 minutes of your time. I ended up needing 4 limes for this recipe.
- plant based milk
- cane sugar
- cornstarch
- lime zest
- lime juice
- plant based butter with salt
How to:
Let’s start by zesting and juicing the limes and setting the juice and zest aside. In a medium-sized pot, combine all the ingredients except the butter (butter to be added later) and whisk until thoroughly incorporated. Place the pot on the stove top over medium heat. Bring the contents to a simmer; stirring occasionally. The mixture will begin to brighten and thicken. Takes about 10 minutes to achieve the desired thickness.
Once the desired thickness has been reached—thick yet pourable, remove the pot from the stove top and add the butter. Stir the butter into the curd until it is melted and fully incorporated. Transfer the curd to a heat-resistant container and let it reach room temperature.
The curd, when kept in an airtight container, can be kept in the refrigerator for up to two weeks. It can also be stored for a few months in the freezer.
Alright, let’s get started. Please make and enjoy!
Lime Curd (Vegan)
Ingredients
- 6 tbsp / 90 grams plant based milk
- 3/4 cup / 150 grams cane sugar
- 2 tbsp cornstarch
- 1 tbsp lime zest
- 1/2 cup lime juice
- 2 tbsp plant based butter
Instructions
- Add the sugar, cornstarch, lemon juice, lemon zest, and milk to a medium pot; stir to fully combine all of the ingredients.
- Set the pot over medium heat and bring the mixture to a simmer; stirring occasionally. The mixture will begin to change color (greenish) and thicken.We want the consistency to be thick yet pourable ( remember it thickens as it cools). Once the curd has reached the desired thickness, remove the pot from the heat and add the butter. Stir the butter in until fully incorporated.
- Pour the curd into a heat proof container and allow to cool to room temperature before covering and storing in the refrigerator.The curd can be stored in an airtight container in the refrigerator for up to 2 weeks; it can be stored in the freezer for a few months.
