I have become completely obsessed with trifle this summer, and my favorite way to enjoy trifle has always been with lemon curd (just the right amount of pucker!!) and tons of fresh berries, cake and whipped cream. I did not want to have to roll over and say I wasn’t having trifle any more. So I knew I had to figure out a vegan substitute.

Vegan Raspberry Lemon Curd from HeatherChristo.com

Lemon Curd is one of those things that I thought was pretty much out of my reach once I gave up eggs. But thank goodness for perseverance and coconut cream, because I have a pretty good substitution here.

I made Raspberry Lemon Curd for you and it is spoon licking good!

Vegan Raspberry Lemon Curd from HeatherChristo.com

Sweet and also really sour, I love that this leaves my mouth puckering a little and I can’t get enough, especially when it’s tempered with a little whipped coconut cream. And if you like the looks of this, just wait until you see what I have lined up for you on Friday!!!

Vegan Raspberry Lemon Curd from HeatherChristo.com

Vegan Raspberry Lemon Curd
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 fifteen-ounce cans of unsweetened coconut cream
  • 1 cup sugar (I used organic beet sugar)
  • 5 lemons zest and juice (this is about ⅔ cup of fresh lemon juice)
  • 3 tablespoons cornstarch or arrowroot powder
  • ½ cup fresh raspberries
  • ¼ teaspoon kosher salt
Instructions
  1. In a medium saucepan combine the coconut cream, sugar, lemon juice and raspberries and salt. Simmer over medium heat until the sugar has dissolved, about 3-4 minutes.
  2. In a small Tupperware combine the cornstarch or arrowroot powder with the lemon juice and shake until you have a smooth slurry. Whisk the slurry into the curd base and simmer while whisking for 4-5 minutes while the mixture thickens.
  3. Pour the curd into a heatproof bowl, or into the serving containers and wait until the curd has cooled. Cover the top of the curd with plastic wrap and chill until ready to serve.
  4. I like to serve with Whipped Coconut cream and fresh raspberries.

 

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I have become completely obsessed with trifle this summer, and my favorite way to enjoy trifle has always been with lemon curd (just the right amount of pucker!!) and tons of fresh berries, cake and whipped cream. I did not want to have to roll over and say I wasn’t having trifle any more. So I knew I had to figure out a vegan substitute.

Vegan Raspberry Lemon Curd from HeatherChristo.com

Lemon Curd is one of those things that I thought was pretty much out of my reach once I gave up eggs. But thank goodness for perseverance and coconut cream, because I have a pretty good substitution here.

I made Raspberry Lemon Curd for you and it is spoon licking good!

Vegan Raspberry Lemon Curd from HeatherChristo.com

Sweet and also really sour, I love that this leaves my mouth puckering a little and I can’t get enough, especially when it’s tempered with a little whipped coconut cream. And if you like the looks of this, just wait until you see what I have lined up for you on Friday!!!

Vegan Raspberry Lemon Curd from HeatherChristo.com

Vegan Raspberry Lemon Curd
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 fifteen-ounce cans of unsweetened coconut cream
  • 1 cup sugar (I used organic beet sugar)
  • 5 lemons zest and juice (this is about ⅔ cup of fresh lemon juice)
  • 3 tablespoons cornstarch or arrowroot powder
  • ½ cup fresh raspberries
  • ¼ teaspoon kosher salt
Instructions
  1. In a medium saucepan combine the coconut cream, sugar, lemon juice and raspberries and salt. Simmer over medium heat until the sugar has dissolved, about 3-4 minutes.
  2. In a small Tupperware combine the cornstarch or arrowroot powder with the lemon juice and shake until you have a smooth slurry. Whisk the slurry into the curd base and simmer while whisking for 4-5 minutes while the mixture thickens.
  3. Pour the curd into a heatproof bowl, or into the serving containers and wait until the curd has cooled. Cover the top of the curd with plastic wrap and chill until ready to serve.
  4. I like to serve with Whipped Coconut cream and fresh raspberries.