Before becoming vegan I made so much lemon and fruit curd, I had a gaggle of free-range feathery ladies who supplied me a wonderful supply of eggs.
I have tried to come up with a few curd recipes, most of which were custard-based and never had the right consistency. I much prefer curd to jam, for me a Victoria sponge with curd and buttercream instead of jam as the filling is pure heaven. Speckle the cake batter with some extra zest adds an even extra zing
This curd is so quick with no having to worry about it ending up like lemon flavoured scrambled eggs, yuck.
This is the closest I have come to the original version. I love lemon curd but adding the orange, it does take some of the mouth-puckering tartness away. If you have really good lemons then just use them if you wish. No need for a double boiler as this one cooks in one saucepan.
try it on
- Fill cakes
- On ice-cream
- A spoon (so naughty)
Just try it, I am sure you will love this glossy sunshine in a jar. Make sure you only add a small pinch of turmeric if you are using it. It does not add to the taste but just ramps up the colour of your curd
Sunshine citrus curd
- Preparation Time 10 Minutes
- Cooking Time 10 Minutes
- Makes 2 small jars
Vegan, vegetarian, gluten-free, dairy-free and nut-free
- Zest of 2 unwaxed lemons and 1 orange
- 3 tbsp cornflour
- 100 ml water + 1 tbsp
- Juice of 1orange and 3 lemons to make 200ml
- 200g granulated sugar
- 60 ml dairy-free milk, soya or almond works the best
- 70g dairy-free butter
- pinch of Turmeric (optional)
- Start by making sure your jars are sterilized. You can do this while you are making your curd. heat your oven to 160C. Wash the jars thoroughly either by hand or ideally in a dishwasher in hot water. Rinse and place the jars on their sides on a baking tray, leave in the oven to dry for 15 minutes
- To a non-stick pan add the cornflour and the finely grated zest. Next the water and mix until you get a smooth paste.
- Add the juice and sugar and place over medium heat, stirring until the sugar has dissolved. Continue to cook while stirring until the mixture becomes glossy and thick.
- Lower the heat and add the butter, Turmeric, and milk, once the butter has melted remove from the heat.
- Pour the curd into the sterilized jars and seal them, once cool then place them in the fridge for up to two weeks.
Note: Never pour hot curd into cold jars or cold curd into hot jars as this could make the jars crack.
- Vegan Cottage Pie
- Smoky Red Lentil & Carrot Soup
- Soft Gluten-Free Bread Rolls
- Hearty Vegetable & Ale stew with Dumplings
- Cream of Mushroom Soup
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or on my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.