The days leading up to Christmas are getting super busy – one reason why my post for day 14 of my Sensitive Foodie Advent Calendar is a bit late. In all this busyness, it’s handy to have tasty jars of things on hand to jazz things up a bit.
One of those things is lemon curd. Until recently, I hadn’t eaten lemon curd for years. Traditionally made with butter and eggs that doesn’t fit the whole-food plant-based way of eating, it just wasn’t on my radar. Then suddenly out the blue I had a sudden craving for it, so just had to find out how to make it.
Thinking it would be rather complicated, I was delighted to discover that it was actually incredibly simple. As well as dairy-free, it’s oil free and contains a minimal amount of sugar. Plus with all the vitamin C in the lemons and the wonderful anti-inflammatory properties of turmeric, you could almost say it is good for you – maybe!
This recipe makes a jam jar full of luscious lemon curd and will keep in the fridge for up to 3 weeks. Use it for topping toast, scones or rice cakes or for dolloping on pancakes. Add it to porridge or rice pudding for something different. You could use it for a lemon tart filling or of course lemon meringue pie. And it works fantastically as a filling for cakes instead of buttercream. I’m looking forward to making some lemon curd cupcakes at some point, but maybe after Christmas!
So if you fancy something slightly unChristmasy this Christmas, then give this a go. And don’t forget to let me know how you get on.
Luscious lemon curd
Juice and rind of 2 lemons
250ml dairy-free milk of choice
3 1/2 tablespoons corn flour or arrowroot powder
2-3 tablespoons maple syrup
1/8th teaspoon ground turmeric
Place all the ingredients into the jug of a blender and whizz for 10 seconds or so to combine well.
Pour into a medium-sized pan and heat gently, stirring constantly. It starts to thicken quite quickly and you don’t want lumps to form. Keep whisking until it’s very thick and sticking to the spoon or whisk. Leave to cool slightly then transfer to a clean jar. Cool completely then keep in the fridge until you’re ready to use.