Smooth, creamy, sweet and sharp—this dairy-free, gluten-free lemon crème curd adds extra wow-factor to your plant-based tarts, trifles, slices and pies.
Prep: 10 mins + 1 hr refrigeration | Cook: 15 mins | Serves: 6
Traditional lemon curd is made by whisking together eggs, caster sugar, dairy butter and lemon juice. The mixture must be heated very carefully over the stove, so as not to overcook and curdle the eggs. Our plant-based version is far easier to make, faster and fuss-free.
We’ve used Almo Crème, coconut oil, raw sugar, tapioca, lemon juice and marmalade, the latter of which adds an extra pop of flavour! Almo Crème makes the lemon curd super spoonable, while the coconut oil complements the fresh citrus flavours and nutty undertones.