Lemon Curd (Vegan)
This lemon curd is bright, tart yet sweet, easy to make and a great addition to many baked goods. Any lemon fan will love it. Bonus: its dairy free and egg free.
Ingredients
- 6 tbsp / 90grams oat milk
- 3/4 cup / 150 grams cane sugar
- 2 tbsp cornstarch
- 1 tbsp lemon zest ( 2-3 lemons will be needed for juice and zest)
- 1/2 cup lemon juice
- 2 tbsp plant based butter with salt (needs to be room temperature)
Instructions
- In a small pot add the oat milk, cornstarch, sugar, lemon zest and lemon juice, whisk to combine.
- Bring to a light simmer over medium heat on the stovetop, stirring occasionally. It should become brighter and starts to thicken. This process takes me 10 minutes.
- Once it reaches the desired thickness (it will thicken as it cools), remove from the heat and add the butter. Stir to combine. Pour into a heat safe container and set aside to completely cool. Make sure to stir the curd occasionally as it is cooling.The curd can be stored in the refrigerator in an airtight container for up to 2 weeks. It can be stored in the freezer for a few months.
