*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!
Christy’s Vegan Lemon Curd
I cup powdered xylitol
2 tsp Agar
1 cup Coconut milk*, or Almond milk, or Milkadamia (any non-dairy milk should work)
½ cup fresh squeezed lemon juice (typically 2 large lemons)
Zest from 2 large lemons (about 4 tsp zest)
1/8 tsp turmeric (for color)
In a small saucepan on low heat, combine all ingredients with a whisk and keep whisking for 10 minutes. Remove from heat and cool in fridge for an hour.
Whisk to remove any lumps until creamy consistency.
Store in a mason jar in the fridge.
*If you use full fat coconut cream from the can, the consistency is creamier.