HOMEMADE VEGAN LEMON CURD

Ingredients:

• 1/2 Cup Organic White Sugar (May use a low-carb sugar-free alternative).

• 1/2 Cup Unsweetened Almond Milk (or other plant based milk)

• 1/4 Cup Lemon Juice (from about 1 and 1/4 medium lemons--zest lemons before juicing)

• 1 Tablespoon Cornstarch

• 3 Teaspoons Lemon Zest (from 2 washed lemons)

• A Dash of Ground Turmeric (optional). You may add a little more for enhanced color. The turmeric will not affect the taste.

Delicious Homemade Vegan Lemon Curd

Required Tools: A small saucepan, zester, whisk, rubber spatula, and a heat-safe jar or container with a lid.

Instructions:

In a small saucepan, combine the sugar and lemon zest using a whisk. Use a rubber spatula to press the lemon zest into the sugar to maximize flavor release. Incorporate the cornstarch and whisk until evenly mixed. Add the almond milk, lemon juice, and turmeric. Whisk until the mixture is smooth and free of lumps. Place the saucepan on the stove over medium heat, whisking continuously until the mixture thickens. As thickening progresses, stir vigorously with a rubber spatula to ensure the curd is smooth and not adhering to the bottom of the pan. This process should take approximately 10 minutes. Once the curd coats the spatula, remove the pan from the heat. Carefully transfer the lemon curd into a heat-safe jar and secure it with a lid. The lemon curd will continue to thicken as it cools. Allow it to cool in the refrigerator for 1 hour before use.

Storage: Store the lemon curd in the refrigerator for up to 2 weeks. This sweet and tangy topping can be used as a topping for desserts, pancakes, biscuits, and frozen treats. Personally, I often enjoy it directly from the jar with a spoon.

Always consult your healthcare providers and/or nutritionist concerning diet changes, proper nutrition, lifestyle changes, weight loss and/or exercise programs! Many blessings on your life's journey! OLG