Rocky Shepheard from The Vegg approached me with his new egg product and I was so excited to try it. I grew up eating eggs, and have always loved the rich flavor of eggs on a Sunday morning. Since going vegan, I have used lots of egg replacers for baking but that is about all that they are good for. Up until I was sent this product I haven’t found anything that actually tastes similar to an egg. But this one does! It totally tastes like eggs and you can do more than just bake with it.
Rocky asked me to try out this recipe and I am very happy with the results. Homemade lemon curd is quick and easy and so much more delicious than anything you can purchase at the delicatessen. Traditionally lemon curd is a sweet, but tangy spread that is made by cooking egg yolks, lemon and sugar. The egg yolks are used to thicken up the mixture kind of like egg are used in cooked custard. Instead of egg yolks we are going to use The Vegg!
Lemon curd can be used for a variety of different things. The most common, or simplest way to use it is to spread it onto scones or toast, or maybe into crepes, but you can also use it in (or on) cakes and even tarts.
- zest of 2 lemons
- juice of 2 lemons
- ⅓ cup sugar
- ¼ cup prepared Vegg
- 1 Tbsp. cornstarch
- Zest and juice two lemons. Heat the juice from two lemons in a small sauce pan.
- Dissolve ⅓ cup sugar in the lemon juice.
- Stir in ¼ cup of prepared Vegg.
- Stir in the lemon zest. Let simmer (on
- low) for 10-15 minutes.
- Strain out the lemon zest and put most of the liquid back in the sauce pan (reserving 3 Tbsp of the liquid to mix with the cornstarch in a separate container).
- Whisk in liquid/cornstarch mixture into liquid in sauce pan.
- Heat (on medium) while whisking until mixture thickens to desired consistency.
Check out this video where I make this recipe below