This tangy delight is a vegan’s fantasy come true. Finally, a curd you can eat! While egg yolks, sugar, butter, and lemon juice make up a classic lemon curd, in this version lemon juice and evaporated cane juice are the main ingredients, so it’s extra lemony. Substitute lime juice for lime curd or orange juice for orange curd.
Lemon Curd
Makes about 3 cups | 750 grams
- 3 tablespoons cornstarch
- 1¼ cups | 296 ml fresh lemon juice (or Pure Lemon from Lakewood Organic, a great store-bought lemon juice)
- 1¼ cups | 350 grams evaporated cane juice
- Grated zest of 1 lemon
- ¼ teaspoon fine sea salt
- 2 tablespoons soy or rice milk
- 2 tablespoons non-hydrogenated palm shortening
Place the
cornstarch in a small bowl and set aside
In a small
saucepan over medium heat, combine the lemon juice, evaporated cane
juice, lemon zest, and salt. Cook, stirring, until the evaporated
cane juice is dissolved
Carefully pour a
small amount of the hot liquid into the cornstarch. Stir
thoroughly, and then add the cornstarch mixture back into the
saucepan with the rest of the lemon juice mixture
Add the soy milk
to the saucepan. Slowly bring to a soft boil and cook, stirring
constantly, until the mixture thickens, about 10
minutes
Add the
shortening and continue to cook, stirring constantly, for 10 to 15
minutes, until the mixture resembles a thick pudding
Transfer the
curd to a heatproof dish and cover the top with plastic wrap
pressed directly on the surface of the curd to prevent a skin from
forming. Let cool to room temperature before
refrigerating
Refrigerate for
at least 2 hours before using. The curd can be refrigerated in an
airtight container for up to 1 month