We all had little quirks growing up, right? Weird things we ate or did that now seem totally crazy and kind of gross (well, they were in my case). As for me, I used to suck on lemons and eat chunks of butter right off of the butter knife (told you it’s gross!), but of course now, those habits seem totally crazy. We have a friend who used to eat sugar sandwiches and AJ used to eat bologna and ketchup sandwiches. I mean, to each his own, right? Anyway, since I used to suck on straight up lemons, you would think I’ve been a life long lemon dessert lover, wouldn’t you? The truth is, I’ve always been a way bigger sucker for chocolate and lemons are probably halfway down my ‘favorite dessert flavors’ list, except for recently. I don’t know if it’s the hot weather or my new found affinity for always having a drawer full of lemons in the fridge, but lemon desserts are slowing creeping their way into my dessert repertoire, bit by bit. My vegan lemon bar recipe still continues to be a favorite on the blog and now that I’ve figured out how to make easy homemade vegan lemon curd, I think all lemon desserts are a go!
The hardest part about making the curd is making sure the cornstarch doesn’t clump up and make these weird, clear jelly things you totally don’t want in your curd. The trick is to whisk the mixture constantly as you are cooking the mixture and making sure any chunks of cornstarch get broken up right away. If for some reason you do get those weird chunks going on, transfer the curd mixture into a blender, smooth is out, and return to the heat. I’ll be back next week with a perfect dessert to use this vegan lemon curd for, so bon appetit!
p.s. I’m going paddleboarding this weekend and would take any and all suggestions regarding it! I’ve done paddleboard yoga, but not an actual paddleboard adventure, so I’m pretty pumped for it.
Homemade Vegan Lemon Curd
- 1 cup coconut milk
- 1/3 cup maple syrup
- Juice and zest of 3 lemons
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract optional
In a small bowl, whisk together the coconut milk, maple syrup, and juice/zest of the lemons. Transfer to a saucepan over medium high heat and whisk in the cornstarch. Cook, whisking constantly over heat for 5-7 minutes. The mixture should remain smooth and start to thicken. After mixture has thickened, turn off heat and mix in the extract. Allow to cool to room temperature before storing in fridge.
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