261 Shares
VegNews.LemonCurd.HannahKaminsky

Vegan Lemon Curd

Amp up summertime treats with this luscious lemon filling.

Serves: 1 cup
Print

A perfect marriage of tart lemons and luscious cream, this curd can’t be beat. Whether you use it to fill cupcakes or slather it on your next scone, it adds a bright, fresh flavor in any application.

What you need:

¾ cup coconut milk
½ cup fresh lemon juice
2½ tablespoons cornstarch
½ cup sugar
1 teaspoon vanilla
⅛ teaspoon turmeric
1 teaspoon lemon zest 

 

What you do:

 

1. In a small saucepan over medium heat, whisk together coconut milk, lemon juice, cornstarch, sugar, vanilla, and turmeric for 2 minutes, or until mixture is warm.

2. Reduce heat to low and stir for 5 minutes, until mixture thickens. Once mixture is thick, remove pan from heat and stir in lemon zest.

5. Transfer mixture to a bowl, and allow to cool for about 10 minutes. Cover and refrigerate until chilled.

Photo by Hannah Kaminsky

Want more of today’s best plant-based news, recipes, and lifestyle?
Get our award-winning magazine!

Subscribe