Enjoy lemons when they’re in abundance and share the gift of food with this four-ingredient vegan lemon curd. Recipe suitable for preserving for future you to enjoy, gift or share with others.
I’ve always expressed my love through food. Cooking brings me peacefulness and a way to eliminate distraction. I completely immerse myself in the bake, no matter how simple or complex it might be. Cooking for others is another way I show my love. There’s something very special about a gift of food that’s been created with love and care for others. It really is the true meaning of a gift.
On our walk this weekend we happened upon a huge bounty of citrus placed on the pavement for passers-by. I took a modest amount and as I was doing so the owner of the house came out. He encouraged me to take as much as I could, as he refills the bowls daily. Happily, I took as much as I could carry, on the promise I’d be back for more with some jam or baked goods in exchange.
Vegan Lemon Curd
Historically, lemon curd is made with egg yolks. Yet egg-free (and dairy-free) lemon curd is easy to make. It will be ready in no time and is suitable for preserving via your preferred ‘canning’ method to make it shelf-stable. Stash away jars and you’ll always have a delicious food gift ready to go.
If you don’t preserve, the curd will keep beautifully in the fridge for a few weeks.
Lemon curd is a delicious spread for toast, crumpets, scones, waffles, pancakes and this banana hemp seed bread – the list goes on. And, of course, it’s an excellent filling for cakes!
Vegan Lemon Curd
- Medium Saucepan
- 2 teaspoons Corn Flour mixed with 1 tablespoon cold water
- 2 Large Lemons juiced
- 2-3 teaspoons Lemon Rind finely grated, optional
- 1 cup White Sugar
- 125 g Dairy-Free Butter
- Add all ingredients to a pan and stir constantly over a very low heat until mixture thickens. Do not boil the mixture.2 teaspoons Corn Flour, 2 Large Lemons, 2-3 teaspoons Lemon Rind, 1 cup White Sugar, 125 g Dairy-Free Butter