This is a great vegan alternative. The lemon curd is thick and jammy. This is great to have on hand to elevate breakfast or a dessert. Great for crepes, to spread on toast or biscuits, or to dip cookies into the curd.
Ingredients
- ¾ cup white sugar
- 2 tablespoons cornstarch
- ½ cup chilled coconut milk
- ¼ cup fresh lemon juice
- 2 teaspoons lemon zest
- 3 tablespoons refined coconut oil
- 1/8 teaspoon ground turmeric
Directions
Step 1
Stir sugar and cornstarch together in a small saucepan. Shake and stir coconut milk; pour into the saucepan with lemon juice and lemon zest. Cook mixture over medium heat, stirring frequently, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in coconut oil and turmeric until melted and smooth.
Step 2
Transfer curd to a medium bowl. Chill until firm, about 1 hour. Refrigerate in an airtight container for up to 2 weeks.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 154 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat7g | 36% |
Sodium2mg | 0% |
Total Carbohydrate22g | 8% |
Dietary Fiber0g | 1% |
Total Sugars19g | |
Protein0g | |
Vitamin C4mg | 22% |
Calcium4mg | 0% |
Iron1mg | 3% |
Potassium43mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this