It depends a bit on the type of coconut milk/cream you use: I’ve finally found a brand that I like and that doesn’t have an overpowering coconut taste/smell. NOTE: If the curd isn’t thickening, turn up the heat and constantly whisk. I don’t have any experience working with soy cream, I’m sorry to say. It’s best in the fridge, and it can be kept for about 1 – 2 weeks. All rights reserved. Note that the lemon curd will thicken additionally on cooling. In a small sauce pan, over medium heat, dissolve sugar into lemon juice. Perfect for filling cakes and tarts. Zest the lemons. Remove from heat and stir in the butter. My Eggless Lemon Curd version is made from simple ingredients and comes together quickly on the stove. Looks nice. Learn how your comment data is processed. Some are jelly-like, all wobbly and too thick. To make things easier for you, here are the products I’ve used and recommend for this recipe! Could you share the details? Some are pale, almost white in colour, not even close to the golden yellow of proper lemon curd. You can use salted butter instead of unsalted butter. So… my best advice would be to make a small batch and leave it out in the “very hot” weather and juts see how it behaves. I could eat it with a spoon. (For more information, check out the Disclosure Policy.). Lemon really is a magical fruit for baking. Whisking constantly, slowly pour lemon/sugar syrup into the egg. The process is equally simple and quick: requiring only about 15 minutes and 7 ingredients. So if you can’t eat eggs or dairy, of if you’re a vegan (or have a friend who’s vegan) – make this lemon curd, and you’ll never have to miss lemon desserts again. The coconut milk will separate into coconut cream (that you'll need in this recipe) and coconut water (which is great in smoothies). When you prepare it, I would cook it a bit longer, and maybe decrease the amount of coconut cream and/or oil slightly, to make it thicker…better safe than sorry Hope it turns out well! Lemon Curd Self Saucing Pudding The English Kitchen. Thank you! Stir occasionally until the butter has melted. Also, Can other types of oils be used in this recipe, other than coconut oil? This is a handy trick – while you can’t really taste the turmeric, it gives this delicious vegan lemon curd the colour it deserves. Your email address will not be published. Aug 1, 2017. really quick! 3. I’m so happy you enjoyed the lemon curd . With it, you can’t taste any coconut – as confirmed by my mum (who really really doesn’t like coconut). Of course, I’m guessing it’s not as sweet as this lemon curd I would definitely add more cream to compensate, but how much you add depends on what kind of final consistency you want. ), but I think the recipe needs some tweaking to make vegan lemon bars – this lemon curd as is would be slightly too runny, but if you change the amounts of coconut cream and coconut oil slightly, it should work… Definitely going on my to-do list! We usually stick to the store-bought ones… the sickly sweet, […], This healthy 3-ingredient paleo & vegan chocolate frosting is perfect for when you get hit with that chocolate craving, but still want […], Your email address will not be published. Delicious. Note that the lemon curd will thicken additionally on cooling. If you put it in the fridge or the weather is cold, it does firm up because of the coconut oil. I’m happiest in the kitchen and behind the camera, bringing my allergy friendly dreams to life, and sharing them with you. All rights reserved ・ Privacy Policy ・ Disclosure Policy, This vegan lemon curd is the real deal. Love this recipe!!! The curd will continue to thicken as it cools. But add both – and you’ve got yourself a little jar of lemon heaven. Add a pinch of turmeric, enough to get the golden yellow colour typical of lemon curd. A simple combination of lemon, sugar, eggs, and butter yields the freshest tasting lemon curd that's easy to make at home. Hi Kim! Once cool, the plastic wrap can be removed. , Hey Tammy! * This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running! Sweet Potato Turkey Hash and Poached Eggs Recipe Texas-Style Egg Tacos Recipe Tiramisu Cupcakes (Dried Eggs) Recipe Vegetable Frittata Recipe Hot Cross Buns Recipe Tuscan Garden Breakfast Flatbread Recipe Sausage, Egg & Cheese Pretzel Brunch Recipe But does it taste like coconut AND lemon? Hi, Can you tell me if this recipe makes enough curd to fill a 9″ tart pan? However, feel free to run the finished lemon curd through a fine-mesh sieve if you want a silky-smooth finish. If desired, add 1 -2 drops of yellow gel food coloring to intensify the color. The scale is definitely a good idea – volume measurements are so much less accurate! Simply omit the pinch of salt called in the recipe. You can definitely experiment with other oils (I haven’t personally), but I prefer coconut oil because it firms up slightly as it cools, giving the lemon curd a slightly thicker texture. It was amazing and tasted so good and easy to make it. boiling water, butter, lemon curd, lemon juice, milk, double cream and … Easy Eggless Lemon Curd is pure heaven! Hi Jeanne! Some are pale, almost white in colour, not even close to the golden yellow of, Now, I know that the original complaint concerned e, 4. A spoon and salt in a small pot, whisk together the sugar and cornstarch the curd will additionally. 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