This is a fantastic vegan substitute. Lemon curd has a thick, jammy consistency. It’s wonderful to have this on hand to dress up a dessert or brunch. Excellent for making crepes, spreading on toast or biscuits, or using as a dipping sauce for cookies.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup white sugar
- 2 tablespoons cornstarch
- ½ cup chilled coconut milk
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons refined coconut oil
- ⅛ teaspoon ground turmeric
Instructions
- Stir sugar and cornstarch together in a small saucepan. Shake and stir coconut milk; pour into the saucepan with lemon juice and lemon zest. Cook mixture over medium heat, stirring frequently, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in coconut oil and turmeric until melted and smooth.
- Transfer curd to a medium bowl. Chill until firm, about 1 hour. Refrigerate in an airtight container for up to 2 weeks.
Reviews
This is really good! I made it with 2/3 c sugar because I wanted it tangy. This is a solid recipe. I will definitely make this again. I would definitely seek out a refined coconut oil that is more neutral in flavor for a more authentic tasting curd. In the future I’d be interested in experimenting with a butter flavored coconut oil.
Wow, the taste is amazing. I was cautiously optimistic, due to zero reviews. Very easy. I used oat milk, cut the sugar in half and upped the lemon a little. Love the addition of tumeric. Its in the refrigerator now and I cannot wait to put some on toast! Thank you for a lovely vegan lemon curd!!!