If you prefer a sweeter curd, you can add up to 3/4 cup of sugar. For those who like their curd more tart, stick to the 1/2 cup.
Don’t Skip the Strain: If you want an extra-smooth curd, strain it through a fine-mesh sieve before refrigerating. This will remove any bits of zest or undissolved cornstarch.
Nutritional Information (per 2-tbsp serving):
Calories: 70 kcal
Fat: 4g
Carbohydrates: 9g
Protein: 0g
Fiber: 0g
Sugar: 7g
Sodium: 5mg
This vegan lemon curd is creamy, tangy, and perfect for those who are looking for a plant-based version of the classic curd. It’s versatile and can be used in many desserts or as a spread. The coconut cream adds a rich texture, while the lemon juice keeps it bright and zesty!
Storage and Shelf Life:
This vegan lemon curd can be stored in an airtight container in the refrigerator for up to 7 days. Be sure to keep it chilled, as it will lose its thick consistency if left at room temperature. You can also freeze the curd for up to 2 months, but make sure to thaw it in the fridge overnight before use.
FAQs:
Can I make this lemon curd without coconut cream?
Yes, if you’re not a fan of coconut, you can substitute the coconut cream with a vegan butter substitute or even almond milk, though the texture will be slightly less rich.
What can I use as a sweetener substitute?
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