“This is the second lemon curd recipe I'm posting on here. This one is very simple and quite tasty. I put it over my Lemon Coconut Pound cake and it complimented the cake perfectly.”
READY IN:
30mins
SERVES:
4
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  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!

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