A tangy, citrus infused curd that is perfect for desserts, lime cheesecakes, or even a meringue pie. And did I mention it was a vegan lime curd?Jump to Recipe
When life gives you limes, why not make vegan lime curd? I’ve never really cooked or baked with limes before, I’m usually more of a lemon girl, but this lime curd took me by surprise and now I’m keen to test it out in an array of things.
It’s vegan friendly and made with super easy ingredients and a super easy method to follow. After cooking and cooling it becomes nice and thick, you could just eat it by the spoonful!
This also works with lemons as well, but just increase the lemon juice amount according to your taste if need be. Looking at these photo’s you could easily think it’s lemon curd!
I added a bit of lime zest to mine but if you don’t want little zesty flecks in your curd then feel free to leave it out.
This makes the perfect amount for keeping in your fridge to put on top of desserts, dollop in a cheesecake or make mini tarts with. If you would like more, feel free to double the recipe so you can make something like a meringue pie with it.
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Vegan Lime Curd
- Zest of 1 lime optional
- 3 tbsp cornflour
- 1/3 cup water
- 150 ml lime juice
- 3/4 cup caster sugar
- 1/4 cup oat/soy/almond milk
- 4 tbsp dairy free butter/margarine spread
- In a stainless steel pot on low heat, combine the lime zest and cornflour. Then add water, lime juice, sugar and whisk.
- Keep whisking until sugar has dissolved. You will want to have the mixture on a low-medium heat to let the sugar dissolve and mixture thicken.
- Once the mixture has thickened slightly, turn the heat down and whisk in the dairy free milk and butter until melted.
- Let the mixture cool before placing in the fridge or using in desserts. It will thicken once cooled.
- Store in a sterilised jar or container in the fridge.