Vegan Lemon Curd

Let’s get right to it shall we?

Ingredients:

• ½ cup white sugar

• 1 tablespoon cornstarch

• ½ cup oat or pea milk

• Juice from 2 medium lemons

• a pinch (1/8 th or less) turmeric

Directions:

In a saucepan whisk together lemon juice and milk substitute. In a separate bowl mix sugar, cornstarch and turmeric. Heat saucepan on medium low and slowly whisk in the dry ingredients. Once combined turn the heat to medium high and whisk together until the curd thickens. You will want to mix continuously to avoid clumps. Once the curd has thickened remove from heat and place in a mason jar. Keep up to 1 week in the refrigerator.

I love this option! I’ve always loved lemon curd but with an egg allergy we just didn’t have the option to go the traditional route. I love that the turmeric provides a bright yellow color without changing the taste. It is a delicious tart sauce that can be used as a filling, topping for blueberry pancakes or added to an ice cream sundae.