I love a good pucker! That intense tart flavor, the wrinkle of your nose, pursing of your lips and the squint of your eyes – that’s the perfect pucker. The best pucker always comes from the fresh taste of lemon – the powerhouse citrus fruit – loaded with vitamins, powerful digestive enzymes, liver-stimulating properties, and the perfect tart bite. This eggless vegan lemon curd recipe is the perfect balance of tart lemon flavor and sweetness. It is perfect for vegans or those sensitive to eggs and has the same luscious texture as its eggy counterpart.
Ingredients:
½ cup almond milk or other milk alternative
2 tbsp organic corn starch
1/8 tsp turmeric (for color)
½ cup fresh lemon juice
1 tbsp lemon zest (about zest of 1 lemon)
½ cup organic cane sugar
½ cup water
2 tbsp MELT Organic Spread
¼ tsp. lemon extract
Read more about reasons to start your day with lemon water
Directions
In a measuring cup combine milk, corn starch, and turmeric. Combine lemon juice, lemon zest, sugar and water is a small sauce pot. Bring to a boil and stir to dissolve sugar. Reduce heat to medium and add milk mixture while whisking. Whisk until mixture has thickened and can coat the back of a spoon. Remove from heat and stir in Melt and lemon extract. Let cool and store in an air tight container in the fridge. Use as filing for lemon tarts or spread on scones.
Image via Deanna Harris
