A delicious vegan lemon curd recipe perfect for filling cupcakes or spreading on toast.
When life hands you lemons…
in the form of a crate full from a neighbor’s overflowing backyard tree…what else can you do but make delicious vegan lemon cupcakes?
When you attempt a new vegan lemon cupcake recipe, rather than your tried-and-true, go-to vegan lemon cupcake recipe, and the vegan cupcakes come out looking like this:
What else can you do but use the Vegan Lemon Curd recipe that your chef friend Julie gave you, whip it up with some powdered sugar, and then fill those dippy cupcakes to the wrapper edges?
And then, just to make up for the new recipe, dippy, vegan lemon cupcake fail…
…pile them high with obnoxious amounts of blueberry buttercream frosting!
Julie’s Vegan Lemon Curd • by Julie Conner Dunlap for Makeadlib.com
1 1/4 cup fresh lemon juice
1 1/4 cup unrefined cane sugar
2 T fresh lemon zest
1/4 t salt
2 T coconut milk
3 T cornstarch, dissolved in 3 T cold water
2 T earth balance dairy free butter, divided
In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest and salt, stirring well. Once the sugar is dissolved, add the corn starch mixture and the coconut milk, stirring well to combine.
Cook the mixture, stirring constantly, until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes. Add the earth balance and cook, stirring constantly, for several minutes more, or until the mixture resembles a thick pudding.
Transfer the mixture to a hear profit dish, cover and let cool completely, before placing in the refrigerator to chill. Cool for 2 hours in the refrigerator before using.
If you try Julie’s Vegan Lemon Curd recipe, I’d love to hear what you think!! Please leave a comment below or instagram with the hashtag #makeadlib . Don’t forget to tag @makeadlib so I can see your delicious creation!