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Use as a filling for cakes, tarts, or vegan pavlova.
Store in an airtight jar in the fridge for up to 1 week.
Freeze for up to 2 months—thaw in the fridge before using.
Variations
Replace lemon juice with lime juice for a lime curd twist.
Use maple syrup or agave instead of granulated sugar for a refined sugar-free version.
Stir in a dash of vanilla extract for extra warmth.
FAQ
Q: Can I make this sugar-free?
A: Yes, use a sugar substitute like erythritol or stevia blend, adjusting to taste.
Q: My curd didn’t thicken—what happened?
A: Be sure to cook it long enough over medium heat, and whisk constantly. Cornstarch activates at boiling.
Q: Can I use this for lemon meringue pie?
A: Absolutely! It makes a great vegan pie filling—just bake the crust first.
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