Homemade vegan lemon curd
Makes 200ml | prep 10 mins | total time
- zest and juice of 4 unwaxed lemons
- 2 tbsp cornflour
- 4 tbsp caster sugar
- 3 tbsp coconut cream
- 3 tbsp vegan margarine
- a pinch of fine salt
The curd will keep in the fridge for up to 1 month.
- Mix a little of the lemon juice with the cornflour to make a smooth paste and set aside. Warm the remaining lemon juice and zest in a small pan on a medium heat.
- Add the sugar and, once the sugar has dissolved, add in the cornflour paste and whisk continuously on a medium-high heat until the mixture has thickened.
- Once thickened, remove from the heat and whisk in the coconut cream, margarine, and salt. Sieve the mix for a smoother texture if you like. Pour the curd into a sterilized jar, leave to cool then chill until ready to use.
This lemon curd is fantastic served with our vegan crumpets.