Remove the container from the ice bath, cover, and store in the refrigerator for 3 to 5 days, or in the freezer for up to a month.

Wash your lemons really well, and zest two of them. I’ve made it before with this dairy free lemon curd recipe. Add the lemon juice, zest, and melted coconut oil together and.

Add the lemon zest, juice, sugar and salt.

Historically, lemon curd is made with egg yolks. I think most lemon curd is gluten free (at least it should be) but this one is dairy free too. Keep stirring constantly until the spread has all melted and the sugar has dissolved.

Lemony, luscious, and with a perfect balance between tart and sweet, it also has that.

Vegan lemon curd (gluten, dairy & egg free) this vegan lemon curd is the real deal. If you don’t preserve, the curd will keep beautifully in the fridge for a few weeks. Nan gave me the recipe and i adapted it to be.

Set the bowl over the simmering water.

Lemon curd can also be used as a filling for macarons, adding some zing to the sugary treat. A few weeks ago the kids asked me to make some lemon curd. Mix the zest with the sugar in a small bowl, rubbing the mixture between your fingers to bring out the flavors of.

This eggless lemon curd is just 5 ingredients and made in 10 minutes!

If you love lemon cake, use the curd between cake layers. Stir the curd every few minutes to help it thicken and cool. Beat the whole eggs, yolks and cornflour together in a large bowl and place to one side.