Vegan Lemon Curd
"I got this great recipe from this site: http://www.veganessex.makessense.co.uk/articles/89.html
I haven't tried it yet, but plan to soon."
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
2 jars
- Serves:
- 4
ingredients
- 4 lemons, juice and zest of (1/2 cup lemon juice)
- 4 ounces vegan margarine
- 12 ounces sugar (fine)
- 1 (1/4 ounce) packet vegan gelatin
- 4 egg substitute
directions
- Place all the ingredients except the gelatin into the top of a double boiler.
- Stir in the sugar and mix until it is totally dissolved. This should take about 20 minutes and the curd should have thickened up.
- If it hasn't put the gelatin in a bowl and add some of the hot curd to it. Stir well then add the rest of the curd to the bowl mix until this thickens up.
- You can store this in jam jars in the fridge or use in a recipe. I'm going to use this in Chef Joey's Vegan Lemon Squares.
- Bon Appetit!
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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 :-)
