Vegan Lemon Curd

Course: Condiment

Cuisine: American

Prep Time: 5

Cook Time: 10

Cooling Time: 30

Total Time: 15

Servings: people

Calories: 5

Author: Lisa MarcAurele

There's only four ingredients needed to make a simple egg-free and dairy-free lemon curd. And, you'll love that the recipe is low carb and paleo friendly.

Print Recipe

US Customary - Metric

Ingredients

▢ 1 large lemon
▢ 1 cup almond milk coconut milk for AIP
▢ ¼ teaspoon lemon monk fruit drops see note for substitutes
▢ 1 teaspoon glucomannan powder see note for substitutes
▢ pinch turmeric powder optional

Instructions

Combine lemon zest and juice from lemon with almond milk and monk fruit drops in blender.
Pour mixture into a medium saucepan. Gradually stir in glucomannon powder. Bring to a boil then remove from heat.
Pour into container an allow to cool before covering. The lemon curd should thicken as it cools. Store in the refrigerator up to a week.

Notes

Lemon stevia drops could be substituted for the monk fruit drops. Or, use about ¼ cup low carb sweetener (1 for 1 sugar replacement) and a touch of lemon extract.

Although I prefer using glucomannon powder, you can also use xanthan gum or guar gum.

Nutrition

Additional Info

Net Carbs: 0 g | % Carbs: % | % Protein: % | % Fat: % | SmartPoints: 0

Values

Array
(
    [serving_size] => 1.75
    [calories] => 5
    [carbohydrates] => 0
    [protein] => 0
    [fat] => 0
    [saturated_fat] => 0
    [cholesterol] => 0
    [sodium] => 45
    [fiber] => 0
    [sugar] => 0
    [calcium] => 33
    [serving_unit] => tablespoons
)

Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.