I have always loved lemon curd it is sweet, buttery and tart, and I love nothing more than getting a spoon and eating it straight out the jar. Making my own lemon curd has been on my list for an extremely long time (amongst so many other things.) Lemon curd is traditionally made with eggs, milk and sugar which isn’t super healthy so I wanted to attempt to make a vegan and slightly healthier version, the end result was a combination of elements that I took from different recipes and surprisingly it worked. I managed to achieve a yellow curd without the edition of egg yolks, it was creamy and tart, I need to make some more soon!

You will need:
100ml almond milk

10g cornflour
The juice and zest of three lemons
70 grams sugar
50g butter (dairy or dairy free)

Place the almond milk and cornflour in a pan and mix ensuring there are no lumps, place over medium heat.
Add the juice and zest of the lemons and sugar mixing well, whisk occasionally until the mixture starts to bubble.
Once the mixture starts to thicken remove from the heat and add the butter, mixing until fully combined. Continue to mix occasionally until the mixture has cooled down.
Pour the mixture into a container to cool down and place in the fridge, the curd will thicken even more in the fridge.

The recipe is perfect to eat of the spoon, on toast or to make some lemon curd tarts with. What are your favourite foods to add lemon curd to?

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