Vegan Lemon Curd

This recipe is pretty good. I got it from Minimalist Baker online. There is another one I would recommend trying by Nora Cooks. I had to doctor this recipe from the original as it wasn’t sweet enough as presented. I spread this on top of the Lemon Cheesecake as an alternate topping to the Sour Cream topping. This makes a delicious topping for muffins, pancakes, and waffles.

Ingredients

• 1 14-oz can coconut cream

• 2 Tbsp fresh lemon zest

• ½ cup fresh lemon juice

• 2 Tbsp + 2 tsp arrowroot starch

• 4 Tbsp maple syrup

Instructions

• Whisk together coconut cream and lemon zest. 

• In a separate bowl whisk arrowroot and lemon juice until dissolved. 

• Add coconut cream mixture, maple syrup and stir. 

• Place in a saucepan over medium heat and bring to a low bubble - not boil - whisking often.  Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top.  It should be thick and kind of jiggly in texture.  During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom of the pan.

• Remove from heat and let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar and cover. 

• Refrigerate for 5-6 hours, or overnight.  Will keep in the fridge for 7-10 days.