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. 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.
