Lemon curd is a traditional British conserve prepared with lemons, butter, eggs, and sugar. It is a versatile cream that is so easy to make. You can use it as a spread on scones and bread or as a filling for pies, pastries, and cakes.
Today we want to propose a super tasty and healthy variation of this cream which is dairy-free, egg-free, and vegan.
In this lemon curd recipe we replaced the classic ingredients with almond milk, coconut oil, and maple syrup.
Maple syrup is rich in minerals and antioxidants and contains only half the amount of sugars as plain white sugar. Just make sure you buy high-quality unprocessed maple syrup.
We also used almond essence and crushed cardamom seeds to give a nutty and minty flavour that pairs perfectly with lemon, and turmeric to give it a natural yellow colour as there are no eggs.
Turmeric and cardamom are also some of the healthiest spices in the world thanks to their powerful anti-inflammatory and blood pressure-lowering properties. How awesome!
NOTE: The default ingredients yield about 350g-380g (12-13 oz) of lemon curd.