I love a good pucker! That intense tart flavor, the wrinkle of your nose, pierce 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 power house citrus fruit – loaded with vitamins, powerful digestive enzymes, stimulating liver properties and the perfect tart bite.
Lemons are extremely versatile and make the perfect addition to almost any dish. Think about it. A squeeze of lemon juice over greens, acid in a salad dressing, squeezed in water or iced tea, zested in frosting, lemon tarts or just used to decorate an alcoholic drink. The possibilities are endless and always delicious!
This egg-less lemon curd 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 counter part. Great as a spread on scones, dolloped on iced cupcakes or swirled into buttercream and of course perfect for vibrant lemon tarts.
1/2 cup almond milk (dairy-free milk)
2 Tbsp corn starch
1/8 tsp turmeric (for colour)
1/2 cup fresh lemon juice
1 Tbsp. lemon zest (about zest of 1 lemon)
1/2 cup sugar
1/2 cup water
2 Tbsp. vegan butter (I used earth balance soy-free spread)
1/4 tsp. lemon extract
- 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 butter and extract.
- Let cool and store in an air tight container in the fridge.
Use as filing for lemon tarts, spread on scones or swirl into vanilla butter cream.