Wednesday, May 28, 2014

Vegan Lemon Curd

I attempted to make vegan lemon curd from this recipe via Lunchbox bunch.

It didn't turn out exactly as I'd hoped.

While it was good, it never set up like it should have so it was more like a thick lemon glaze.

It was still tasty.  I used it in a frozen dessert instead of as a topping for toast. 

Vegan Lemon Curd Spread via lunch box bunch makes 1 1/4 cups
1/2 cup almond milk, vanilla
1/4 cup water
1 Tbsp corn starch
6 T sugar
6 T fresh lemon juice
1 t lemon zest
5 T vegan buttery spread
pinch of salt

Dissolve corn starch in the cold soy milk and water in pot. Turn heat to med-high and continuously stir. Add in spread, juice and sugar and continue to stir until mixture starts to bubble and thicken. Reduce heat to low and beat with a hand-held beater for about 90 sec.Transfer mixture to serving dish and refrigerate until chilled. Store in fridge and eat in 2-3 days.

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