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Lemon Curd

A blue plate with two bowls of lemon curd with slices of lemons and a wooden spatula in the back.
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This sweet yet tart lemon curd is the perfect addition to your summer dessert menu!

Ingredients

Scale
  • ⅓ c. Lemon Juice (fresh squeezed)
  • 2 Eggs
  • 1 Egg Yolk
  • ½ c. Sugar
  • 2 Tbsp. Vegan Butter (unsalted)
  • 1 Tbsp. Coconut Milk
  • ½ tsp. Lemon Zest
  • ¼ tsp. Vanilla
  • pinch Salt

Instructions

  1. Juice 1 lemon to get ⅓ cup lemon juice. Heat the lemon juice in a sauce pan over low heat. Do NOT allow juice to come to a boil.
  2. Meanwhile, mix together eggs, egg yolk, and sugar in a bowl.
  3. Once the lemon juice is hot, pour the juice into the egg mixture, whisk rapidly then pour back into the sauce pan.
  4. Using a wooden spoon heat the lemon curd over medium low heat until it reaches 170°F. Do not leave the pot and stir it constantly not allowing the lemon curd to stick to the sides or bottom.
  5. Once it heats to 170°F remove from heat add vanilla, coconut milk, vegan butter, lemon zest, and salt. Stir until combined and move to a glass bowl to cool.

Notes

Store in an air-tight glass container for up to 4 weeks.

Helpful Tips:

When you heat the lemon juice, do not allow the juice to boil, in fact, it just needs to get hot. Once it’s hot pour into the egg and sugar mixture and beat it quickly before the egg and hot lemon juice begin to form scrambled eggs.

Then, when you transfer the lemon curd mixture back into the saucepan make sure you are stirring often and not allowing the curd to cook onto the sides of the pan. This will keep you from getting scrambled eggs mixed into your lemon curd.

Find it online: https://mylifeafterdairy.com/lemon-curd/