freshly squeezed lime juice (from 4-5 large limes), « Lentil, Vegetable and Butter Bean Chilli (Vegan), Vegan Strawberry Tart With Coconut Pastry Cream ». This recipe is so delicious. This recipe looks absolutely delicious, I would like to follow a plant based diet eventually and will definitely be giving this one a go! That said, I appreciated the simplicity of the recipe. Would you recommend this as filling for a lemon tart? Ciao! I think it would be interesting to try it out. :-). Thanks! I love tart flavors and man I could have eaten the whole thing by itself in one sitting. Scone + lemon curd- YUM! Hi Dawn, the coconut cream we use does not have any added sugar and therefore has a much lower overall sugar content. This zesty pudding is a refreshing treat for Summer. I was so happy when i saw you created a lemon curd recipe. Sounds like it was potentially overcooked or too much starch was added? Joanna. What recipe doesn’t benefit from it? Absolutely agreed. It was so delicious and I’ll definitely be making this again. Also, no my arrowroot is not expired and I did not boil it while making this. Hello Dana I was surprised that you barely taste the coconut flavor once its chilled. In any event, with lots of stirring and a meniacal dedication to seeing it through to the bitter end, it got to the cooling for 15 minutes and then testing for taste. #nexttime Thank you! like when making pickles, jams etc……many thanks. Thank you!!!!!! Hi! Hello. Can I substitute to cornstarch? Not sure what the texture of lemon curd is supposed to be but it didnt really look like your picture. This stuff is dangerous! I will let you know how it turns out. Oh man, so good. I was even contemplating trying to make my own cashew cream at home and see if that works, but that sounds a little ambitious for a jumping off point. I had many beautiful meyer lemons so I wanted to make Lemon curd for vegan glutenfree pot luck Christmas. This looks great and I want to include it in my Passover dessert. Is it the same as arrowroot flour? This curd is the real deal. So added about 2 tbsp maple sugar, so as not to dilute the curd itself. Or maybe I just have a stubborn palate. 3. more lemon. Next whisk in full fat tinned coconut milk (NOT the drinking  variety; and make sure that you give it a good whisk before measuring it out so that the fat and liquid are well blended) and granulated sugar. (I did >_<) It thickened up slightly, but was still pretty gloopy. Remove from heat and allow to cool in the fridge. Happy Easter when it comes! Forget traditional lemon curd, lemon curd with coconut cream sounds at least a million times more delicious! Just before I make this, I was wondering if you have any recommendations for canning/preserving this? This is a vegan food blog so she posts vegan food. Hi Manda, we haven’t tried any other milks/creams in this recipe and aren’t sure how it would turn out. Hi Dana, Thank you so much for sharing, I am definitely going to try this! We’ll see after it chills overnight. This Vegan Lemon Curd is rich and creamy, sweet and tangy and naturally sweetened! I got mine at Whole Foods, but I’ve been noticing a lot more “mainstream” grocery stores carrying a lot more of Bob’s Red Mill products lately. Is it the heating time, the amount of sugar, or something else? I’m looking to do lemon curd, raspberry, and blueberry fillings with cashew-vanilla icing. Hi Norma, this recipe makes about 2 cups, so depending on how much filling you like for your tart, that could be enough or you may like to double. I’ve been thinking about using it in a pistachio creme brulee (hoping to recreate a dessert I had on vacation). & Seriously delicious. I was actually quite impressed with this recipe & with myself, after this one. Thanks! Love this recipe! Worked a treat with minimal change to flavor. but I don’t have arrowroot starch right now, I have potato starch, can I use it instead? And now it tries my patience as it cools in the fridge. but I decided to try this recipe yesterday for a little treat. I tried this with lime so and it didn’t work so well, stick with lemons. Wendy, that is kind of you. Hi again, The BEST 10-Minute Vegan Lemon Curd. Some in my family can’t have eggs, gluten or dairy and it was definitely not missed here! But we used a whole can of coconut cream. :). Thanks for sharing, Michelle! Or to give away as. Love your blog, have done for ages now and have finally taken the leap to create one myself. I did drain the water. This lemon curd recipe seems simple and elegant. I am in the middle of making this right now. Delicious! My question is: is it possible to overcook this, and is that what I did? This gorgeous Lemon Coconut Frangipane Tart is a perfect coconut and almond frangipane filling on top of vegan lemon curd and inside a vegan tart shell. My mother loved it. Thank you ☺ Remove the pan from the heat and add the coconut oil (make sure that it is not refined so that you get the best coconut flavour), stir until melted and smooth. Will have to get some lemons before i give this a go. Let us know if you try it! Thanks for sharing! Jump to Recipe Print Recipe Total Time: 10 mins So tart, which I love. I love your recipes! I’m hosting Thanksgiving this year and have several lemon fans, as well as several vegans. The only thing I did differently from the instructions was triple the recipe. Storing this vegan lemon curd is the same as any other lemon curd too. We don’t recommend freezing it. Ingredients 1 14-ounce can coconut cream* 2 Tbsp lemon zest 1/2 cup lemon juice 2 Tbsp arrowroot starch 1-2 Tbsp maple syrup (plus more to taste) Two layers of soft, moist coconut cake filled with smooth, creamy coconut buttercream, coconut lime curd and toasted coconut flakes; and it is all VEGAN!! While squeezing the juice out of 3,485 tiny key limes is the bane of my existence, this Healthy Vegan Key Lime Curd is so, so worth it. I used coco milk and corn starch (kind of doubled the starch to get something thick enough). Thinking that will work for the arrowroot. Wash the jars and lids well in hot soapy water, rinse them thoroughly then place the jars on their sides and the lids upside-down on a baking tray then place the tray in the oven. Allow the curd to cool a little then pour into a large jar (preferably sterilised). My vegan friends are hapoy. To do this, just before you begin making the curd, heat your oven to 140C/275F/gas mark 1. I added 3 extra tablespoons (5 total) liquid sweetener (I used agave) to drive out the tartness. I did use a little vanilla. I realised I hadn’t had lemon curd in forever, and definitely not since I changed to a plant-based diet. I’m not sure if the recipe really specified how long it would take to simmer down the mixture, but it took near to an hour for me with regular mixing. Any tips on how I could have messed up such a simple recipe?! Long time lover of the blog. It’s now (still warm) in the refrigerator covered with cling film but still sloshy. Very lemony! You can use a tiny amount of turmeric. All was going well until I ran the rubber spatula across the base of the saucepan and it melted. Do you think you can hot water bath this and can it for later use? Your recipes are the best! In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. My heart says, HEAVEN! OMG this is soooo good! Please keep it up :) Hi Dana, What can I use instead of arrowroot starch? The recipe sounds wonderful! … Can you suggest a substitute for the maple syrup? Really, really, really tastey! You can also, Orange Cranberry Crisp (Gluten-Free & Easy! I’m wasting hours in front of the stovetop! In a saucepan, combine the lemon juice, sugar, cornstarch, oil and salt. Vegan Coconut Orange Curd A lightly sweet, citrusy, creamy spread to enjoy on freshly baked scones, biscuits and quick breads. If I can add it to donuts, it will cure one sore spot of being a vegan. That should work – same quantity – let us know how it goes! Hope that helps! This looks like the perfect version for me!! Oh thank you, my dear Minimalist Baker! Continue to cook the curd whilst stirring until it becomes very thick. It's wonderful for spreading on pastries such as my Super Easy Vegan Croissants , serving with pancakes or French Toast , dolloping on non-dairy ice cream, adding it to vegan yogurt parfaits, spreading between the layers of my vegan … I have used xanthun gum in the past for thickening custard desserts. So after 2 days I put it back on the stove & added cornstarch – back in the fridge overbite – still never got thick – ate some as a sauce – sadly threw the rest away. I stir every minute to prevent burning. Stirring constantly, add the vegan margarine and cook for several minutes more or until the mixture resembles a thick pudding. I saw back in 2016 someone asked this same question, but there was no response. What would you say? But let us know if you try it! But you could try something like this instead. Maybe I did something wrong? I’ve been baking vegan for about 2 years but one thing I never stopped eating was lemon curd. 0 shares. This will be a great addition to spring desserts! Hope that helps! Place the cornflour (cornstarch) in a non-reactive saucepan (such as stainless steel; DO NOT use an aluminium or copper pan or the acid may react with it and you'll end up with yukky green curd). Beautiful buttery moist texture with a sweet coconut flavour. Pour lemon mixture to a cooled tart shell and place in the fridge at least 4 … Someone posted she used tapioca starch and it turned out perfect. As dairy-feee eaters, and refined sugar concisous bakers, we needed this. I will make again. I made this yesterday and it was so simple and delicious! I LOVE lemon curd but love when everyone gets to eat my desserts more. Hi Monica, we haven’t tried it, but another reader mentioned using tapioca starch with success. Hi Davin! Have you tried freezing/defrosting this recipe? If you do some experimenting, we would love to hear how it goes! I cannot wait to prepare it today. A few alternations: Thanks for sharing! Filled shortbread tartlets with the curd and it was absolutely outstanding. Hi Dana, Xx. It is ridiculously easy to make and tastes incredible. That sounds absolutely perfect! I’m trying to find a good vegan version of traditional British/Scottish lemon curd to go on scones. Hmm, that’s so strange! This vegan lemon curd is the real deal. This also came just in time for “pancake day”, so our pancakes were smothered in this lovely curd – a new favourite! However, when I used the lemon curd on a scone it was just the perfect amount of sweetness. Will I need to shake the coconut cream can before I use it or do you use only the thick part that is formed in the can? Hi Bonny, I haven’t tried I’m afraid so I’m not sure. Beat until smooth and whipped together. Not a happy baker. I’m going to try making this with orange flower honey instead of maple syrup and hope to use it as a base for a blueberry tart. Clean, crisp and light tasting – perfect for a summer dessert :) Thanks for the awesome recipe! Thank you! Also if it can be used as piping for some tars? I used tapioca in place of arrowroot but that’s the only modification. and no arrowroot . Thank you for the recipe. I poured the lemon curd into small liqueur cups then covered with cello wrap. Thanks so much for sharing, Michelle! Keep whisking until the curd starts thickening, then bring … Thanks for the recipe! I made the lemon curd this afternoon, only thing I had to sub was the maple syrup, used agave instead. Arrowroot makes this lemon curd rather slimey and stringy, and now that I’ve attempted this with the hopes that I didn’t need to go to the store to get tapioca or cornstarch, I guess it’s been confirmed why the entire internet agrees that arrowroot isn’t right for creamy things. During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan. The curd is best stored in sterilised jars. But you can always add more arrowroot! Do you think I could swap out the juice in this recipe for one of those? Thanks so much!! This Healthy Vegan Key Lime Curd is so creamy, sweet, tart, and delicious, you’d never know it’s sugar free, low carb, gluten free, and dairy free too! There’s barely any coconut flavour but any traces … Looking for some opinion weigh-ins please! I was hoping to serve this for dessert monday evening…. We haven’t tried that, but it should work! I stirred for 50+ minutes. Hi, I tried to make this today. and found some by Schar. I’m so glad to be able to eat lemon curd again!! To juice your lemons easily, stick a fork in the center and twist to release all the juice. In a saucepan, combine the lemon juice, sugar, cornstarch and salt. You may need to add additional arrowroot to help it thicken. I bet this version is incredible! We recommend keeping the maple syrup in the recipe but if you experiment with it, report back on how it goes! It is super simple to make and the flavor is fantastic. Did you make any modifications? I thank you~ Have a happy Easter. I used extra maple syrup and I bought fresh mint and raspberries to decorate and crystal plastic cups and I know it will be a big hit today. I used Let’s Do Organic organic heavy coconut cream. I used cornstarch and more of it as I didn’t have any arrowroot on hand and the extra cornstarch firmed it right up when it seemed too runny initially. This is dangerous stuff. Sounds creamy. Hope that helps! But I’m lactose intolerant! This tasted good, but I was shocked to see how much sugar was in the coconut cream. It also never entirely firmed up for me or reached a stringy stage before I added a touch more arrowroot. Hi Shelly, thanks so much! Perfectly sweet It’s a little sweet for me so next time I’ll reduce the sugar. 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