how to make
Homemade Vegan Lemon Curd
Remove the seeds from the cardamom pods and crush them using a mortar and pestle until they are finely ground. Combine sifted potato starch, grated lemon zest, and the crushed seeds in a saucepan. Whisk the starch with lemon juice until it has dissolved.
Next, stir in the almond milk, maple syrup, and almond essence. Add the turmeric and heat the mixture at low-medium heat.
As soon as the cream thickens quickly remove the pot from the heat. Then, stir vigorously until it's dense and smooth. Finally, add the coconut oil and stir until it is well incorporated. Get It! Transfer the lemon curd into a jar, seal, and store in the fridge.