sunmyano (sunmyano) wrote in vegancooking,

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Veganizing Lemon Curd - Finally!

Hello vegan crowd,

It has been ages since I posted on here, I know. But for the past week I have been wondering how to vegan-ize one of my favorite desserts ever: lemon curd.

Today, google found me the alternative I wanted and saved me some time-consuming experiments. It is here:

And here 

Eggless Lemon Curd

1/4 c. cold water

1/2 c. sugar

3 Tbs. cornstarch

1/4 c. fresh lemon juice

2 tsp. finely grated lemon zest

Pinch of salt

In a saucepan, whisk together water, sugar, cornstarch, and salt until cornstarch is dissolved.

Bring mixture to a boil over medium-high heat, stirring constantly. When mixture thickens, reduce heat to low and cook for another minute, stirring constantly.

Pour mixture into a non-metallic bowl and add lemon juice and zest, mixing well.

Allow to cool and thicken at room temperature.

Can be refrigerated, covered, for several days. Before serving, beat thoroughly to a smooth, spreadable consistency.

I hope you like it. I'm all squee about it. Perhaps you will need to add some more starch for a firmer curd (or tapioca flour, as one of the comments on the original site suggested). Tell me how it goes and enjoy. :)

xx Sun
Tags: desserts-custard, desserts-fruits, desserts-puddings, ethnic food-british, fruits-lemons
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