Creamy, flavourful and vegan lemon curd. Super easy to make, only 4 ingredients needed. Have it with your granola, smoothie bowl, on toast or as tart filling. The options are endless so I recommend making a big batch.
Vegan Lemon Curd
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Recipe inspired by [url href=”http://thefrostedvegan.com/2015/08/06/homemade-vegan-lemon-curd/”]The Frosted Vegan[/url]
Ingredients
- 1 cup coconut milk
- Juice and zest of 4 lemons (use only 3 if you prefer a subtle lemon taste)
- 6-8 tbsp of rice flour (or 3 tbsp of corn starch*)
- 1 tsp vanilla extract
- 1/2 tsp turmeric powder (for colouring)
- 1 tbsp maple syrup (optional)
- *Using corn starch will make the final product more shiny. I wasn’t able to find corn starch in our local supermarket in Istanbul and therefore replaced it with rice flour.
Instructions
- In sauce pan mix coconut milk, lemon juice and lemon zest, vanilla extract and maple syrup (optional).
- Put sauce pan on medium heat, sift rice flour into pan (one table spoon at a time) and constantly whisk while adding the rice flour. If you want the lemon curd to be really thick, use 8 tbsp of rice flour. If you prefer a smoother lemon curd which is easier to spread use 6-7 tbsp of rice flour.
- Cook and continue to whisk constantly for about 5 min. Now add turmeric if you want your lemon curd to have a nice yellow color. Cook for another 1-2 minutes.
- Allow to cool to room temperature, transfer to jar and put it in the fridge.
