Quick Vegan Lemon Curd
Not as thick or viscose as the regular curd but tasty nonetheless.
Equipment
- 1 Whisk
- 1 Pot
- 1 Canning Jar or Heat proof container
Ingredients
- 1 tbsp cornstarch
- ¼ cup caster sugar
- ¼ cup confectioner's sugar
- ½ cup milk alternatives pea milk or oat milk
- ¼ cup lemon juice fresh or bottled; approx. 1 lemon
- 1 tsp lemon zest from about 1 lemon
- pinch of turmeric for colour
Instructions
- Stir both sugars and cornstarch together in a pot without heat.
- Add lemon zest, lemon juice, milk alternative and turmeric to mixture over medium heat, whisking for approx. 5 minutes, until liquid thickens.
- Transfer to a heat safe container to cool. Store up to a week in fridge.
Notes
NOTE: This mixture will not be as thick a non-vegan lemon curd but it will thicken more when refrigerated.
We modified the original recipe from here and used 2 different sugars and barista pea milk instead.