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.
Makes 1 cup
What you need:
3/4 cup coconut milk
1/2 cup fresh lemon juice
2-1/2 tablespoons cornstarch
1/2 cup sugar
1 teaspoon vanilla
1/8 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
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