Lemon Curd (Vegan)

Name: Lemon Curd (Vegan)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 1/2 cups, 4 serving(s)
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)

Submitted by Chef Joey Z.

"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."

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photo by Chef Joey Z.

Ready In:: 30mins
Ingredients:: 8
Yields:: 1 1/2 cups
Serves:: 4

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)

directions

In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest (if using) and salt, stirring well to dissolve the sugar.
After the sugar is dissolved, add the cornstarch 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 vegan 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.
Bon Appetit!

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RECIPE SUBMITTED BY

Chef Joey Z.

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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