Vegan Lemon Curd
User Reviews
5
6 reviews
Excellent
Vegan Lemon Curd
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Sweet, spreadable lemon curd without eggs.
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Ingredients
- 330 ml coconut milk 1 + ⅓ cups) see note 1, full-fat
- 100 g caster sugar (½ cup)
- 120 ml lemon juice ½ cup, fresh
- Zest of lemon 1 whole
- 6 Tablespoons cornflour (cornstarch) see note 2
- 2 Tablespoons Dairy-free margarine
- yellow food colouring optional, vegan
Notes
- Make sure to mix the coconut milk to combine the creamy part and the water before measuring. Light coconut milk will also work.
- This vegan lemon curd is thick and spreadable. If you want it to be runnier, use 3-4 tablespoons of cornflour instead of 6.
- Store in the fridge for up to 1 week and stir before use.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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