Lemon Curd (vegan)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 1/4 cups fresh lemon juice (or, alternatively, bottled)
• 1 1/4 cups sugar (i prefer unrefined cane sugar or xylitol)
• 2 tablespoons fresh lemon zest (optional)
• 1/4 teaspoon salt
• 2 tablespoons coconut milk
• 3 tablespoons cornstarch (i used arrowroot flour)
• 3 tablespoons cold water (to mix with the cornstarch)
• 2 tablespoons vegan margarine (i used earth balance)

Recipe

• 1 in a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest (if using) and salt, stirring well to dissolve the sugar.
• 2 after the sugar is dissolved, add the cornstarch mixture and the coconut milk, stirring well to combine.
• 3 stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes.
• 4 add the vegan margarine, and cook, stirring constantly, for several minutes more, or until the mixture resembles a thick pudding.
• 5 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.
• 6 chill lemon curd for 2 hours in the refrigerator before using.
• 7 bon appetit!