This vegan lemon curd is sweet, tangy, and so easy to make with coconut milk instead of eggs and butter. It’s bursting with lemon flavor which makes it wonderful on toast, or layered between cakes, as well as a great homemade gift!
Preparation Details
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 1 hr 15 mins
Servings: 8
Ingredients
- ¾ cup white sugar
- 2 tablespoons cornstarch
- ½ cup chilled coconut milk
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons refined coconut oil
- ⅛ teaspoon ground turmeric
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 lemon curd to a medium bowl; chill until firm, about 1 hour.
