Refined Sugar-Free and Vegan Lemon Curd
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 2 cups
Ingredients
- 1 cup soft silken tofu {I used Mori-Nu, since it's non-GMO}, strained {or use ¾ cup pre-soaked raw cashews in place of tofu for paleo version}
- ½ cup liquid sweetener of your choice (I used maple syrup)
- ¼ cup neutral tasting coconut oil, liquified
- zest of 4 small lemons
- 1 tsp pure vanilla extract
- 1 tsp lemon extract
- juice of 4 small lemons (roughly ⅓ cup juice)
- 2 tbsp agar agar flakes (not powder)
- optional: a few drops of yellow food coloring of your choice
Instructions
- Place the strained tofu, sweetener, coconut oil, lemon zest, and vanilla and lemon extracts into a medium sized mixing bowl. Use an immersion blender to blend the mixture until it's smooth and uniform. Note: you can also do this in a regular blender if you don't have an immersion blender, but I find the immersion blender less messy...
- Place the lemon juice and agar agar in a small saucepan and warm up on low hear stirring frequently until the agar agar dissolves into the liquid (it will thicken slightly). Do not let the mixture boil or bubble. Once all the agar agar is dissolved remove from heat and pour into the mixing bowl with all the other ingredients. Blend everything to combine into a smooth mixture.
- Transfer into a glass jar and allow it to cool to room temp. Refrigerate the mixture afterwards. It will thicken as it sets in the fridge. If you're using it in a dessert (pie, squares, tarts, etc., then just spread the mixture as necessary after cooling it for a few minutes and then place the pastries in the fridge to set for a few hours).
Notes
If you're leaving the lemon curd in a jar to be used as a spread, then you may notice some very slight separation occurring after a few days in the fridge, which is perfectly fine. Just stir everything together to combine and continue using safely. This will store well in the fridge for 1-2 weeks (mine was actually fine for even longer).