Vegan Lemon Curd Recipes
VEGAN LEMON CURD
This is a great vegan alternative. The lemon curd is thick and jammy. This is great to have on hand to elevate breakfast or a dessert. Great for crepes, to spread on toast or biscuits, or to dip cookies into the curd.
Provided by Jasmine
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Stir sugar and cornstarch together in a small saucepan. Shake and stir coconut milk; pour into the saucepan with lemon juice and lemon zest. Cook mixture over medium heat, stirring frequently, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in coconut oil and turmeric until melted and smooth.
- Transfer curd to a medium bowl. Chill until firm, about 1 hour. Refrigerate in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 21.7 g, Fat 8.1 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 7.1 g, Sodium 2.1 mg, Sugar 18.9 g
VEGAN LEMON CURD
I got this great recipe from this site: http://www.veganessex.makessense.co.uk/articles/89.html I haven't tried it yet, but plan to soon.
Provided by Chef Joey Z.
Categories Spreads
Time 35m
Yield 2 jars, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all the ingredients except the gelatin into the top of a double boiler.
- Stir in the sugar and mix until it is totally dissolved. This should take about 20 minutes and the curd should have thickened up.
- If it hasn't put the gelatin in a bowl and add some of the hot curd to it. Stir well then add the rest of the curd to the bowl mix until this thickens up.
- You can store this in jam jars in the fridge or use in a recipe. I'm going to use this in Chef Joey's Vegan Lemon Squares.
- Bon Appetit!
Nutrition Facts : Calories 339.7, Fat 0.1, Sodium 1.3, Carbohydrate 88.3, Fiber 0.1, Sugar 86.1, Protein 0.2
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- In a small pot, whisk together the sugar and cornstarch. Now mix in the non-dairy milk, lemon juice, lemon zest, and turmeric. Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.
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- Add lemon juice and arrowroot starch to a small mixing bowl and whisk to thoroughly dissolve. Then add to coconut cream mixture and stir.
- Lastly, add maple syrup (starting with lesser amount // 1 Tbsp as original recipe is written // adjust if altering batch size) and whisk again until well combined.
- Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture. During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.
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#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #desserts #fruit #vegan #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something #citrus #lemon
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