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.
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!
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!!!
- 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
- 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.
- 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.
- 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.
- I like to serve with Whipped Coconut cream and fresh raspberries.
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Im with you, lemon curd is delicious! These look delicious!
This looks incredible!
YUM! This would hit the spot right about now!
Love the vegan twist!!
A special treat!! Looks so good 🙂
Love the sound of coconut cream lemon-raspberry curd!
I love your recipes, but have to admit it drives me crazy that every time I click on the recipe, your request for me to sign up for your newsletter pops up even though I’m already signed up!
Sorry Dina- that shouldn’t happen if you are signing on from the same server? Maybe yours has security measures that make your situation unique?
Hi Heather, I’m a bit confused with the instructions for the lemon curd recipe..step #1 says put the lemon juice in the saucepan…step #2 says put the lemon juice in a TUPPERWARE bowl with the cornstarch or arrowroot powder…I didn’t see where the lemon juice was divided…so which is correct…if #1 is correct, do you use a little water with the cornstarch or arrowroot powder..?