~Vegan Lemon Curd~

Vegan Lemon Curd:

1/2 cup white sugar (More or less according to taste) 

1 tbsp corn starch 

1 cup of Almond milk (can add more if the curd becomes too thick)

1/4 cup fresh lemon juice (~2 lemons)

1 tbsp lemon zest (~ 1 lemon)  

A few drops of yellow food coloring  

1. Combine the sugar, corn starch with a whisk. 
2. Add the milk, lemon juice, zest and yellow food coloring. 
3. Simmer on medium heat for ~5 minutes. 
4. Once the mixture turns a little thick, take it off the stove and let it cool to room temperature.*
5. Let it cool/store in the refrigerator till needed! (Can be stored up to a week) 

*Your lemon curd is done when you can run a finger across the back of your spoon and it holds a trail in the curd. (If it’s a little looser than you want it—it will continue to thicken as it cools)

Can be used on cheesecakes, between cake layers, tarts or tea cakes. 

• 1/4 tbsp of turmeric can also be added instead of food coloring! 
• I used sweetened vanilla almond milk but any kind of non dairy milk would work fine also! 

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