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Vegan Lemon Curd

Vegan Lemon Curd

GLUTEN FREE | VEGAN | Makes 650ml

 

ingredients

  • 100ml lemon juice 
  • 1 tablespoon lemon zest 
  • 400ml coconut milk 
  • 50g raw sugar 
  • 80g cacao butter 
  • 15g maize flour (cornflour) 

 

method

Place coconut milk, sugar, cacao butter buttons and zest into a pot and bring to the boil. 

Mix the lemon juice with the maize starch and mix well. 

When the mixture in the pot has reached the boil, turn down the heat and whisk in the lemon juice mix paste.  The mixture should thicken almost instantly.  Continue to cook over a gentle heat, whisking continuously for one minute. 

Remove from the heat and spoon into a sterilized jar.  This mix will keep refrigerated for 2 weeks. 

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