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.
2teaspoonsCorn Flourmixed with 1 tablespoon cold water
2Large Lemonsjuiced
2-3teaspoonsLemon Rindfinely grated, optional
1cupWhite Sugar
125gDairy-Free Butter
Instructions
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
Notes
Adding finely grated lemon rind will intensify the flavour of the lemon curd. It will also add texture to the curd, rather than producing a completely fine and smooth result.Jar the curd when warm and it will keep nicely in your fridge for three weeks. Alternatively, this recipe is suitable to convert to shelf-stable through canning or Fowlers Vacola method.The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle