Vegan Lemon Curd

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Coconut Cream Coconut Cream 400g 1 & 3/5 cups
• Lemon Zest Lemon Zest 1 tbsp 1 tbsp
• Lemon Juice Lemon Juice 125ml 1/2 cup
• Cornstarch Cornflour 2 tbsp 2 tbsp
• Agave Nectar Agave Nectar 2 tsp 2 tsp
• Coconut Oil Coconut Oil 2 tbsp 2 tbsp
• Edible Flowers Edible Flowers handful handful
• Poppy Seeds Poppy Seeds 1 tsp 1 tsp

Instructions

1. 1.*Timing tip: this recipe needs to cool in the fridge for at least 4 hrs before serving*
2. 2.Add lemon juice and cornflour (cornstarch) to a small bowl and whisk to form a smooth paste.
3. 3.Add coconut cream, lemon zest, lemon juice and agave to a saucepan over medium heat and whisk to combine.
4. 4.Cook until just bubbling and reduce to medium-low heat, whisking, until thick and custardy.
5. 5.Turn heat down to low, stir in coconut oil, remove from heat and allow to cool. Once cooled, transfer to ramekins and refrigerate for a minimum of 4hrs or until set.
6. 6.Garnish with edible flowers and poppy seeds and enjoy!
7. 7.Note: This recipe plays well with my Vegan Shortbread Biscuit recipe :)

Nutritional Information

• Calories:
  379
• Fat:
  37g
• Sodium:
  36mg
• Carbs:
  13g
• Sugar:
  5g
• Protein:
  2g