Tangy Dairy and Egg Free Lemon Curd (Vegan, Allergy-Friendly)
Delicious tart and sweet creamy lemon curd made allergy-friendly
Equipment
- 1 citrus zester
- 1 Citrus juicer
- 1 small bowl
- 1 small saucepan
- 1 Whisk
- 1 Sharp knife
- 1 chopping board
- 1 glass jar for storage
Ingredients
- 2 fresh lemons, zest and juice (about 8 Tablespoons)
- 2 Tablespoons cornflour/corn starch
- 6 Tablespoons aquafaba (liquid from canned chick peas)
- 150 g caster sugar
- 3 Tablespoons dairy free butter or margarine
- 2 Tablespoons non-dairy milk (eg soy or oat)
Instructions
- Zest the rind of two clean fresh lemons into a small saucepan. Add the corn flour/starch to the saucepan and stir to combine.
- Whisk the aquafaba in a small bowl for around 30 seconds until frothy.
- Add the whisked aquafaba to the saucepan and heat gently over low heat. Using the whisk, mix the ingredients together until they form a smooth paste without any lumps.
- Halve and juice the 2 lemons and add the resulting juice (about 8 Tablespoons) and the caster sugar to the mixture in the saucepan. Turn up the heat to medium and stir the mixture with the whisk until the sugar is completely dissolved. Do not boil.
- Gently heat the mixture whilst stirring until it thickens. Adjust the heat down slightly so the mixture doesn't boil. Continue stirring with the whisk for a good 7 to 10 minutes until the mixture starts to thicken.
- Remove the saucepan from the heat. Stir through the non-dairy butter and plant based milk until well combined.
- Pour the lemon curd into clean, sterilised jars. Allow to cool slightly before placing in the fridge to set for at least 1 to 2 hours.
Notes
Storage notes: If you are using the lemon curd straight away in a recipe, just store the covered curd in the fridge until ready to use. For longer storage, you'll need to keep lemon curd in a clean, sterilised jar. An easy way to sterilise jars is to thoroughly clean in warm soapy water before popping in the oven at 150C for around 20 minutes. Remove from the oven and fill with the warm curd straight away. Seal immediately and allow jars to cool slightly before putting in the fridge for the curd to set. Stored this way, egg free lemon curd will keep for up to 2 weeks in in the fridge.