When life gives you lemons, make Vegan Lemon Curd!

Vegan Lemon Curd Pots

I love lemon curd, childhood memories of lemon curd sandwiches aside, lemon curd can be used in so many different ways.  For anyone not in the know, a curd is a kind of tangy sweet jam made with eggs, butter, lots of sugar and citrus zest and juice.  The most common variety is lemon, but you can easily find a whole range of curds including orange, rhubarb, gooseberry and grapefruit, to name but a few.

I recently found a recipe for vegan lemon curd by Aine carlin, so had to try it.   However I found her recipe resulted in a very runny and incredibly sour curd.  I made a few adjustments and I was really pleased with outcome, a tangy, sweet, lemony, smooth and creamy curd.  Not only is it vegan but it contains a lot less fat than the normal version.  Don’t be afraid of the coconut milk, the curd won’t taste of anything but lemony goodness.

Pictured is a lemon curd yoghurt sundae.  I have simply layered the curd with coconut yoghurt, a little coconut sugar and homemade rawnola – perfection!

Vegan Lemon Curd – makes around 500ml of curd

4 lemons

400 ml of coconut milk

200g sugar

4 tbsp cornflour

Finely grate the zest of the lemons, squeeze out their juice and add to the coconut milk, cornflour and sugar.  Whisk thoroughly and pour into a heavy based saucepan.  Don’t worry if the coconut milk looks like it has split, once you begin to heat the mixture the coconut fats will melt away.  Bring to the boil and then reduce to a low simmer.  Allow to simmer for an hour, stirring regularly.

This is a good time to check how sweet your curd is.  It is very hard to say an exact quantity of sugar for this recipe, as it really depends how sweet your lemons are and how much juice you get out of them.  The curd should be tangy, but not so tangy it causes the edges of your tongue to curl up.  If necessary you can always add a little more sugar and continue to stir until it has dissolved.  Next I tested the consistency of my curd.  I poured a small amount of the curd onto a plate and placed it in the freezer to cool.  After a few minutes, remove the plate and check if you have your desired consistency.  I like my curd a little thick and spreadable.  If your curd is too thin, mix a little more cornflour with some cold water and pour into your curd and reheat till it thickens.

When you are happy pour your curd into a sterilised jar and it should keep for a few weeks.


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