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!
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