When I was growing up, my Gran would make jars and jars of creamy lemon curd from the lemons that grew in our garden. One of my favourite things was to spread the curd thickly on cream crackers and eat them for breakfast. It’s late winter in the UK at the moment and the markets and veggie grocers are full of beautiful citrus from the Meditteranean. I couldn’t resist turning the gorgeous clementines, leaves still attached, and the sunset coloured blood oranges into a vegan curd. I haven’t had lemon curd since I went vegan so this was such a treat and made for a slightly more grown-up version of my favourite childhood breakfast.
ingredients
100g light brown sugar*
1 Tbsp. cornstarch
125g non-dairy milk
juice and zest of 2 clementines and 1 blood orange
pinch turmeric optional*
process
Combine the corn starch and brown sugar in a small pot and mix to remove any lumps.
Add the milk, place on the stovetop and gently heat while stirring until the sugar and corn starch has completely dissolved.
Add the juice, zest and turmeric and continue to simmer until you achieve a thick spreadable texture. Keep in mind that the curd will continue to thicken while cooling.
Notes
*for a more vibrant colour you can replace brown sugar with white
*turmeric will also add vibrancy to the curd
