Vegan Lemon Curd

This vegan lemon curd is quick, straightforward, and can be used in all kinds of recipes. Use it as a topping for pancakes or waffles, inside cakes or pies, or even in our Lemon lavender cream cheese pop-tarts.

This vegan lemon curd is quick, straightforward, and can be used in all kinds of recipes. Use it as a topping for pancakes or waffles, inside cakes or pies, or even in our Lemon lavender cream cheese pop-tarts.

Ingredients:

  • 1 cup coconut cream, divided ( heavy coconut cream in the can, shaken well)

  • 2 tablespoons coconut oil

  • 1/3 cup lemon juice

  • 1/2 cup white sugar

  • 1/4 cup tapioca starch

  • pinch of salt

  • Optional: 2 teaspoons lemon zest for extra lemon flavor

Instructions:

  1. In a medium sauce pan, whisk together 1/2 cup coconut cream and remaining ingredients over medium/low heat until the mixture thickens (about 5 minutes.) The curd will continue to thicken as it cools.

  2. Remove from heat and stir in the remaining 1/2 cup coconut cream.

  3. Allow curd to cool. Store in the fridge in an air tight container.