Vegan Lemon Curd MADE IN JUST 10 MINUTES

Weeeeell, what do we have cooking here? Ahhhh, the oh-so-scrumptious “Vegan Lemon Curd MADE IN JUST 10 MINUTES”! Whoa, buddy! If that’s not a mouthful, I don’t know what is. Now, before you start wondering, let me just halt you right there and say yes, it is as drool-inducing as it sounds! This bad boy is an easy little lemony delight that feels like a burst of sunshine atop your favorite treats. It’s perfect for smearing on scones or dolloping over pancakes for brunch, or brightening up your after-dinner desserts. Tie a ribbon on it, and this could be your next big hit at the summer potluck. No lemon trees were harmed in the making and all lemons led a cruelty-free life prior to becoming part of this oh-so-yummy curd.

Why would you love it? Oh, let me count the ways! It’s vegan, loaded with lemony goodness, quick to whip up, and unapologetically delicious! What’s not to love?

Here are some quick stats for you:

• Prep time: 5 minutes
• Cook time: 5 minutes
• Total time: 10 minutes
• Servings: Makes about 1 cup
• Yield: 1 cup of heavenly Vegan Lemon curse

Now that I’ve got your attention, let’s tuck into the recipe, shall we?

Ingredients & Equipment You’ll Need

Get a load of these:

• 1/2 cup lemon juice (from 2-3 lemons)
• 1 tablespoon lemon zest
• 1/2 cup organic sugar
• 3 tablespoons unrefined coconut oil
• 5 tablespoons cornstarch

And for the equipment, grab a medium saucepan and a whisk handy.

The lemon zest and juice add that much desired tang and the cornstarch will help thicken our curd to creamy perfection. Use organic sugar and unrefined coconut oil to keep things 100% vegan.

How To Make Vegan Lemon Curd MADE IN JUST 10 MINUTES

Now, here’s where you roll up your sleeves and get busy!

1. First off, you’ll want to zest your lemons, then squeeze out your juice. Just enough to give you one heck of a citrus kick!
2. Dump the lemon juice, lemon zest, sugar, and cornstarch into your saucepan. Give it a good stir, make sure there’s no lumps. We’re after smooth curd, not a lumpy mess!
3. Let the mixture come to boil and reduce heat to low. Then add your coconut oil and keep whisking away until it’s all melted and mixed in.
4. Cook for some more minutes or until your curd is thick and creamy. And voila, you’ve got yourself some tasty vegan lemon curd!

Tips For The Best Results

• Use fresh lemons for the best flavor and loads of vitamin C benefits.
• If your curd is too runny after cooling, return it to the heat, add more cornstarch, and cook until it’s as thick as you want.

Storage Tips

• Store your curd in the fridge in an airtight container for up to a week.
• It can also be frozen for up to a month. Thaw in the fridge before use.

Frequently Asked Questions

Q: Can I use another type of sugar instead of cane sugar?
A: Yes, you can but it may alter the taste and consistency.

Q: Is there a substitute for coconut oil?
A: You may use vegan butter instead.

Q: Can I use bottled lemon juice instead of fresh?
A: Fresh is always better, but if bottled is all you have, go for it!

Q: Is the cornstarch necessary?
A: It helps thicken the curd, but you may use tapioca starch or arrowroot powder as well.

Q: Can I double this recipe?
A: Absolutely, just make sure you adjust the cooking time accordingly.

Nutritional Facts of Vegan Lemon Curd MADE IN JUST 10 MINUTES

Per serving you’re looking at:

• Calories: 90
• Fat: 4g
• Carbohydrates: 10g (7g sugars)
• Protein: 0g

All in all, this Vegan Lemon Curd MADE IN JUST 10 MINUTES is a real winner! So easy to make, and it tastes like a little pot of sunshine. Dollop it on fresh pancakes, swirl it into a yogurt bowl, or spread it on a slice of toast for a zesty start to your day. Trust me, you’ll be making this again and again. Go on, give it a try and enjoy a spoonful of lemon-iciousness!