Print Recipe
Vegan Lemon Curd
Course Dessert
Cuisine Gluten-Free, Vegan
Keyword Frostings, Spreads
Prep Time 15 minutes
Passive Time 2 hours
Servings
Ingredients
Course Dessert
Cuisine Gluten-Free, Vegan
Keyword Frostings, Spreads
Prep Time 15 minutes
Passive Time 2 hours
Servings
Ingredients
Instructions
  1. In a saucepan, place coconut cream (just the solid part off the top of a refrigerated can of coconut milk) and lemon zest.
  2. in a separate mixing bowl, whisk together the arrowroot powder and lemon juice to form a slurry (well mixed).
  3. Add the lemon juice/arrowroot mixture and the maple syrup to the saucepan with your coconut cream and lemon zest. Mix it up thoroughly.
  4. Put the saucepan over medium heat and bring to a low bubble (do not boil). Stir often. Keep it going until it begins to thicken then reduce heat to medium-low and continue cooking (stirring with a rubber spatula so nothing sticks to the bottom of the pan)until thick enough for a ribbon to form when you drip it off a spoon into the saucepan. (about 10 minutes total)
  5. Remove from heat. Let rest 15 minutes.
  6. Transfer to a ramekin and cover put an airtight cover on (plastic wrap is fine). Refrigerate for 1-2 hours before using.
Recipe Notes

This is really good on our Lemon Almond Cookies (make a thumbprint in the middle of each one - hint: the more you touch or work the dough, the more it will hold its shape). Cool completely before topping with your lemon curd.