Lemon Curd

This deliciously lemon curd makes a flavorful pudding or pie filling. We like it in Phyllo crust as tartlets. You might need to double this recipe! Inspired by my Mom's lemon curd recipe made with sugar and milk. I modified the amounts to create a truly healthy vegan version.

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Prep Time 5

Cook Time 5

cooling time 15

Total Time 25

Course Baking, Dessert

Cuisine American, British

Servings servings

Calories 10 kcal

Ingredients

¾ cup Swerve granulated
2 tablespoon cornstarch
¾ cup almond milk or other plant-based milk
½ cup lemon juice about 2-3 lemons
3 teaspoons lemon zest use a little extra for more lemony flavor
¼ teaspoon turmeric optional for color

Instructions

In a small pot, whisk together the Swerve and cornstarch.
Mix in the almond milk, lemon juice, lemon zest, and turmeric.
Cook over medium heat, whisking frequently, until the curd thickens, about 5 minutes. Use care to whisk vigorously as it thickens to ensure a smooth curd.
Remove from heat and pour into a glass or stainless container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools.

Notes

Notes:

Use danish dough or phyllo dough to create a lemon danish or lemon tartlette.

For a creamier texture, try oat milk or soy milk.

Adjust the milk amounts to create a thicker or thinner consistency.

Nutrition

Calories: 10kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 21mgPotassium: 12mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Keyword custard, lemon, pudding