Lemon curd is so delicious, but it’s so not vegan-friendly. So I set off to make my own inspired version. This 1-pot, 5-ingredient vegan lemon curd is like the real deal, and it’s delicious enough to eat right from the jar with a spoon – the sign of any good dessert. It’s also naturally sweetened and requires just 30 minutes hands-on prep time before going into the refrigerator to set and thicken. The key to any good lemon curd is a ton of lemon zest and fresh lemon juice. The creative part came with the base ingredients. And for that I went with coconut cream for rich, creamy texture, and arrowroot starch to thicken. To sweeten naturally, I went with a little maple syrup. Oh man, so good. I imagine this would work well with lime juice and zest, too! This curd is the real deal. It is slightly more white in color because there are no eggs, but the lemon flavor is 100% there. I hope you love this curd! It’s: RichCreamyThickLemonyTartPerfectly sweet& Seriously delicious I was so pleasantly surprised at the way this curd turned out! The coconut flavor is minimal (to none), the lemon really shines through, and it’s not too sweet. If you’re like me, you’ll want to enjoy this straight out of the jar, pudding style. But it also makes a delicious topping for waffles, pancakes and baked goods, like these Lemon Muffins! If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!
