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Introduction
This vegan lemon curd is creamy, tangy, and perfect as a spread, dessert topping, or filling. Made without eggs or dairy, it’s a delightful plant-based alternative that doesn’t compromise on flavor.
Ingredients
1 cup (240 ml) fresh lemon juice (about 4 lemons)
1 tablespoon lemon zest
3/4 cup (150 g) granulated sugar
1/4 cup (30 g) cornstarch
1/4 teaspoon turmeric (for color, optional)
1/2 cup (120 ml) coconut milk (full fat)
2 tablespoons vegan butter or coconut oil
How to Make
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