This simple vegan Lemon-Lime Curd will transform desserts for you! I recently served this in these adorable mini mason jars with a spoon of whipped coconut cream and almond crumbles after our Yoga and Brunch on the roof deck.
<Insert applause here>
Seriously, everyone was clamoring for seconds.
I smothered the leftovers on these GF Buckwheat Pancakes, swirled into yogurt with fresh blueberries and granola and shaken with vodka and club soda. How are you using this Lemon-Lime Curd?
1 14-ounce can coconut cream (full fat coconut milk works too, but will result in a runner curd)
2 Tbsp lemon zest (I used mostly lemon zest, add a pinch of lime for fun)
1/2 cup citrus juice (I used a combo of 1/3 lemon and the rest lime juice)
2 Tbsp arrowroot starch
1-2 Tbsp maple syrup
Whisk together the lemon juice and the arrowroot in a small saucepan to dissolve the starch. Whisk in the coconut cream, zest, and one spoon of maple syrup.
Bring the mixture to a soft simmer over medium-low heat. Whisk often in the beginning. Switch to a spatula or wooden spoon and continue to lightly stir to ensure nothing is sticking to the bottom of the pan.
The mixture will thicken and become curd-like, leaving visible waves as you stir it. Taste, adjust for additional sweetness as needed but avoid oversweetening as it should be quite tart.
Remove from heat and cool, whisking once in a while will help to keep a film forming on the top of the curd. Pour into a glass container and chill. While chilling, a film can again form. To avoid this, lightly smooth a piece of plastic wrap against the top of the curd.
Refrigerate until well chilled. Use in desserts, breakfasts, on pancakes or just eat on a spoon!
Note: I have frozen this with luck; the texture changes slightly.
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