A fabulous egg free lemon curd. Easy to make and wonderfully sharp and tangy. This is delicious as a spread or as a filling for cakes, muffins and tarts. Store in the fridge and use within 1 week or freeze for up to 3 months. If you are looking for great vegan recipes get my GO LEAN VEGAN book – complete with 21 meal plan to follow

Vegan Lemon Curd

Overview

Difficulty – Easy

Time – 5 minutes cooking

Makes 1 small jar

What’s good about it?

Lemons are high in heart-healthy vitamin C and several beneficial plant compounds that have been shown to lower cholesterol.  Using xylitol helps keep the sugar content low – you could also use stevia and erythritol too.

 

 

  1. Mix a little of the lemon juice with the cornflour to make a smooth paste and set aside.
  2. Place the remaining lemon juice and zest in a small pan with xylitol over a medium heat. Stir all the time until the xylitol has dissolved.
  3. Pour in the cornflour paste and beat continuously over a medium heat until the mixture has thickened.
  4. Remove from the heat and whisk in the coconut cream, dairy free spread and salt. If you mixture is a little lumpy or coarse you can push it through a sieve.
  5. Pour into a sterilised jar or container and chill to thicken.
  6. Store in the fridge or you can freeze for up to 3 months

 

Did You Know?

Store this in the fridge – it can also be frozen if wished. Instead of lemon you could make orange curd or a mixed citrus curd.

 

 

zest and juice of 4 unwaxed lemons

2 tbsp cornflour

50g xylitol

3 tbsp coconut cream

3 tbsp dairy free spread

Pinch of sea salt