This tangy lemon curd is totally delicious, and dairy-free. I am using my favourite egg replacer "Vegg".
Author: The Edgy Veg
Recipe type: Dessert
Cuisine: British
Ingredients
zest of 2 lemons
juice of 2 lemons
⅓ cup sugar
¼ cup prepared Vegg
1 Tbsp. cornstarch
Instructions
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.
Recipe by The Edgy Veg at https://www.theedgyveg.com/?p=7499