Traditional lemon curd recipes call for the use of egg yolks and a frightening amount of butter, but this recipe is a bit healthier, while still sweet, tart and satisfying.
Cooking this recipe slowly while stirring constantly is the key for a perfect lemon curd; if you turn up the heat too high or do not stir, your curd will burn on the bottom of the pan and not thicken properly. When allowing your lemon curd to cool, place a layer of plastic wrap directly on the surface, as this will prevent a skin from forming.
Makes about 1 1/2 cups
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 1 1/4 cup fresh lemon juice (or, alternatively, bottled)
- 1 1/4 cup sugar (I prefer unrefined cane sugar)
- 2 T. fresh lemon zest (optional)
- 1/4 t. salt
- 2 T. coconut milk
- 3 T. corn starch dissolved in 3 T. cold water
- 2 T. dairy-free soy margarine, divided
1. In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest and salt, stirring well to dissolve the sugar. After the sugar is dissolved, add the corn starch mixture and the coconut milk, stirring well to combine. Stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes. Add the dairy-free soy margarine, and cook, stirring constantly, for several minutes more, or until the mixture resembles a thick pudding. Transfer the mixture to a heat proof dish, cover the surface of the curd with plastic wrap and let cool completely before placing in the refrigerator to chill. Chill lemon curd for 2 hours in the refrigerator before using.