Vegan Lemon Cardamom Curd
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Serves: 2 jars
 
Ingredients
  • 1 can of coconut cream (not milk)
  • zest and juice from 2 lemons
  • 1 heaping tablespoon arrowroot starch
  • 2 tablespoons of maple syrup
  • ¼ teaspoon ground cardamom
Instructions
  1. In a small pot, whisk coconut cream, lemon zest, maple syrup, and cardamom to combine. Whisk lemon juice and arrowroot starch in a small bowl until combined, then add to the pot with the coconut cream mixture. Whisk to combine.
  2. Heat mixture over medium or medium-low, whisking constantly, until mixture starts to bubble. At this point, reduce heat to low and stir with a spoon, scraping the bottom of the pan, until the curd thickens. Taste for acidity (this baby is sharp!), adding more syrup if needed.
  3. Remove from heat, cool slightly, then pour into clean jars. Serve at once for a more runny consistency, or refrigerate for about 4 hours to use as a (more stable) cake filling.
  4. This curd does not last as long as traditional curd, so plan to use it within a week or two.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/vegan-lemon-cardamom-curd/