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, combine the sugar and cornstarch, whisking until smooth and free of lumps. Pour in the milk, lemon juice, and lemon zest, and whisk again until everything is well blended.
- Set the pot over medium heat and let it come to a gentle simmer, stirring often as it heats up and thickens. It should take about 8 to 10 minutes for it to reach the desired thickness.
- Once the curd reaches the desired thickness (remember-it will continue thickening as it cools), remove from the heat and add the butter. Stir until the butter is melted and well combined.
- 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.