This vegan lemon curd is amazing, tart yet slightly sweet, and not processed.

 The ingredients you will find in a typical lemon curd that comes off of the grocery shelf will usually consist of sugar, eggs, butter, lemon juice with sulfites, etc. not exactly rating high on the healthy scale.

I don’t eat lemon curd that often, actually hadn’t had it in over 3 years, which was before I started eating mostly vegan.  Therefore when I went to make this lemon cake for my daughter’s birthday, that calls for lemon curd between the layers I realized what the lemon curd I used to use had in it.  I was so disappointed.

I thought, wow, what could I substitute for lemon curd.

However thanks to this amazing thing called the internet 😉  I was able to find this sweet little vegan recipe for lemon curd on The Sweet Life.  I slightly changed it but it didn’t need much.

You will need to make some coconut butter, which is super simple and quick to make.  Coconut butter can also be used in my raw strawberry ice cream and chocolate almond macaroons.

Lemon curd can be used as a frosting, see my lemon cupcakes,  and in my No Bake Coconut Macaroons. 

You will soon find yourself eating this yumminess (I know that’s not a word, but it should be) straight out of the jar.

 

Tags:  cashews gluten free refined sugar free