Ingredients
- 1/2 cup lemon juice (120ml)
- 1 cup white sugar (200g)
- 1/2 tsp lemon extract
- 1/4 tsp salt
- 1 cup canned coconut cream (240ml)
- 2 Tbsp cornstarch (gf)
- 1/8 tsp turmeric powder
Instructions
- Add all ingredients to a saucepan on medium heat and whisk together.
- Keep whisking and stirring until it combines and thickens. When it starts to thicken whisk more vigorously so the mix becomes nice and smooth.
- Remove from the heat and pour into jars or containers for fridge storage.
- The mixture will thicken further in the fridge as it cools (so, if you want to use it as meringue pie filling either make it on site or transfer a jars contents back into a pan with some additional water and heat while stirring to return to a smooth pourable consistency.
Notes
- I Loooove lemon butter... no joke. However, as vegan, no eggs, no butter... delighted to have found this recipe, it yields a lovely lemon curd, the coconut cream makes it almost tropical which I really don't mind, but the lemon extract almost eclipses that (or maybe i can just taste the coconut because i already know its there... weird?)
- The mix is unfortunately not shelf stable (not that I can remember if lemon butter was - it never lasts that long...) I would say its a shame, but a fridge half full of lemon curd is a very happy thing when lemon season comes around. Honestly, the sad thing is when you go looking for the last of the lemon curd and it's already been used or 'cleaned up' by some well meaning housemate wanting to save you from the horror that is food waste (As if I would let that happen?!).
- REVISION: so, I keep it in my pantry now... It does separate a little in that a lemon syrup leeches out of the curd, but it doesn't go bad, it just needs to be roughly mixed back together and reheated to recombine...
- If you use the right cornstarch its good for everyone unless you can't do sugar... but then maybe this isn't a condiment that people like that really need? Too harsh? You do you.