Kitchen Gone Rogue

Dairy-Free Homemade Lemon Curd

A fresh, delicious dairy-free homemade lemon curd that anyone can make and enjoy!

Ingredients

Instructions

Separate the egg yolks from the egg whites (suggestion: save the egg whites to make yourself an omelette with toast and spread lemon curd on your toast!)
Wash 1-2 lemons, depending on the size of the lemons, dry with paper towel and zest the yellow part of the lemon rind using the smallest holes on a box grater or, better/easier, use a microblade zester. Be careful not to get the white part (pith) of the lemon rind – it’s quite bitter. Zest enough for 2 1/2 tsp of lemon zest for the recipe.
Cut the lemon(s) in half and juice into a liquid measuring cup or bowl until you have 1/2 cup. Note: if you are a tad shy and run out of lemons, add a little water or bottled lemon juice to get you to 1/2 cup of liquid.
Combine all of the ingredients (except the vegan butter) in a saucepan on the stove. Whisk constantly until you bring it to a boil.
As soon as it comes to a boil, turn your burner down to medium-low and continue whisking until it thickens. It will also turn a brighter yellow.
After it has thickened, pull the pan off the burner and add the vegan butter, cut into pieces. Stir/whisk it in and then set aside to cool. When it’s cooled, it’s ready to eat! Pour it into your favorite jar, bowl or use it to fill your favorite lemon or vanilla cupcakes or with your favorite cookies, toast, scones or biscuits!

Recipe Notes