Vegan Lemon Curd with Aquafaba-No Coconut Milk!

• servings: 24 servings
• active time: 2 minutes
• total time: 12 minutes

Ingredients

1/2 cup (120 ml) aquafaba

3 tbsp cornstarch

1 tsp cornstarch

1/2 cup (90g) organic granulated sugar

1/2 cup (120 mL) lemon juice, about 4 large lemons

1 tsp pure vanilla extract

1/8 tsp turmeric

6 tbsp (80g) salted vegan butter, room temperature

Directions

Prep:

Whisk together the aquafaba, chickpea flour, and arrowroot starch together in a small bowl.

Combine all ingredients for the lemon curd:

To a medium saucepan, add in the aquafaba mixture, along with the remaining ingredients, except for the vegan butter. Whisk together to combine. Then add in the vegan butter.

Make the lemon curd:

Turn the heat to medium-high heat, and continued to cook the mixture until the vegan butter has completely melted. Allow the mixture to come to a low boil, while you continuously whisk. Then reduce the heat to medium heat or medium-low heat, and continue to whisk the mixture for 10-15 minutes. The lemon curd will begin to thicken towards the end of the timing, and seem more paste like than liquid.

Cool the lemon curd

Pour the lemon curd mixture into a heat-safe bowl, and allow the mixture to rest at room temperature for 20 minutes. Then place the bowl into the fridge to chill completely for 2-3 hours. It will thicken more as it cools.

Serve and enjoy!

It’s best to serve lemon curd cool. Spread onto toast, scones, muffins, or use as a filling in cakes!

Nutrition

• Serving Size: 1 tbsp
• Calories: 48
• Total Fat: 2.9 g
• Saturated Fat: 1.8 g
• Trans Fat: 0.1 g
• Cholesterol: 7.6 mg
• Sodium: 23.4 mg
• Total Carbohydrate: 5.1 g
• Dietary Fiber: 0.1 g
• Total Sugars: 4.4 g
• Protein: 0.2 g