A Recipe Tip on How to Make Creamy, Tangy Vegan Lemon Curd

Do you like fiddling in the kitchen and trying out new vegan recipes? I have a recipe tip on how to make a creamy, tangy vegan lemon curd that’s ideal for filling pastries, spreading on toast, or topping your favorite desserts. In a small pot, whisk 100 grams (½ cup) of vegan-certified sugar and 10 grams (1 tablespoon) of cornstarch. If you prefer a thicker consistency, add an additional 4 grams (1 teaspoon) of cornstarch. Next, stir in 120 milliliters (½ cup) of plant-based milk, the juice from 2 fresh lemons (¼ cup), 4 grams (2 teaspoons) of lemon zest, and 0.75 grams (⅛ teaspoon) of ground turmeric. Over medium heat, whisk frequently for about five minutes until the curd thickens. As it’s thickening, you may have to whisk vigorously to form a smooth curd. Lastly, remove the curd from the heat and pour it into a heat safe container to allow it to cool and thicken. You can eat it warm or store in the fridge for up to one week. Enjoy!