John Myers
Lemon Curd – Vegan
The perfect lemon curd – vegan recipe with a picture and simple step-by-step instructions.
- 350 ml (6-7 large lemons) Lemon juice – freshly squeezed
- 450 g Sugar (I like to use raw cane sugar)
- 1 -2 tbsp Lemon zest (optional)
- 100 g Purely vegetable margarine
- 125 ml Rice or soy cream
- 50 g Cornstarch
- 50 ml Water
- Squeeze 6-7 large lemons and sieve out the stones.
- Boil / sterilize some jars with a total capacity of approx. 800 ml including the lid in a large pot with water for 10 minutes.
- Measure out 3,350 ml lemon juice, add sugar, lemon zest (if you like it), margarine and the vegan cream to a saucepan and bring to the boil.
- In the meantime, stir the starch with the water. This is a little difficult at first because the strength is very clingy, but with a little patience it dissolves.
- When the margarine has melted, briefly stir the dissolved starch and add to the lemon mixture. Mix well with a whisk and let it simmer for about 5 minutes.
- Remove the jars and lids from the boiling water with tongs and place them upside down on a clean cloth.
- When the lemon curd is ready, turn the glasses over, fill them and close them tightly with a cloth. .. Let cool down.
- Lemon Curd is a great breakfast spread, but is also suitable for refining cakes / pies and desserts.
- Lemon curd should be stored in the refrigerator and should be used up within a few weeks, because margarine and cream make it less durable than jam.
- A fine souvenir or give away for especially loved ones who like lemon.
- This recipe is not only suitable for vegans, but also for those who want or have to do without eggs.
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