I love lemon curd. I love the tartness. I love the fragrance. I especially love the fatal punch it can give any dessert. But what I don't love is its eggy-ness.
I mean, suppose your eggs are old and you decide to make lemon curd, then you're just done for. While the citrus can mask all the smells, it's the after taste that is difficult to overturn. Just imagine, you want to eat that yummy lemon tart but the taste that's left in your mouth is nothing but "anda". The thought is making me go ewwww.
Now imagine if your eggs aren't cooked through while you're making the curd. Then you're left with that intense raw egg smell that could possibly remind you of an old sock or even worse a wet one. Point is, it can be pretty darn gross.
Which is why an eggless lemon curd is the need of the hour. It is that one recipe that can change the way you look at a lemon tart. It is that one recipe that you have been looking for all your life. I honestly discovered it when I was looking for a vegan recipe and found it here and then it was as if I couldn't stop dreaming about it.
The first time I made this lemon curd, I felt it had a slightly bitter after taste, so I decided to tweak it a bit and figure out the best way to get that wholesome and refreshing lemon punch. I used 5 basic ingredients - coconut cream, lemon zest, lemon juice, sugar, salt and corn flour and some water. The end result was delectable.
I tried to make this with whole milk, but I didn't particularly care for it. The coconut cream however is inspired. The coconut takes on lemon flavours beautifully and you can't even tell what the base it unless well, someone tells you the same. The coconut cream also thickens like a dream, which makes it the perfect base of the lemon curd, which in turn also makes it vegan, so you can just about imagine the win-win here.
I did use a drop of yellow colour because I felt that otherwise it was looking way too pale. Just a drop of the Wilton yellow gel did the trick for me.
I used this lemon curd as a topping for my lemon pannacotta, which I will share in the next post. But till then, try this lemon curd to know how awesome it is.
Eggless and Vegan Lemon Curd
Adapted from the Minimalist Baker
1 can coconut cream
zest of 4 lemons
1/2 cup lemon juice
1/4 cup water
1/3 cup sugar
4 tsp corn flour
a pinch of salt
1 drop of yellow colour
1. In a saucepan add all the coconut cream, sugar, salt and lemon zest together. Stir and let the sugar dissolve completely.
2. In a bowl mix together the water and the corn flour with 1/4 cup of the lemon juice. Mix well.
3. Add this into the saucepan and keep stirring, making sure you do NOT bring it to a boil.
4. The mixture will take about 10 minutes to thicken keep stirring.
5. Once thick, turn off the heat and add the remaining lemon juice as well as the yellow colour. Pour into a jar and let it cool.
6. Let it sit overnight and then use.