Vegan Lemon Curd

Ingredients

 

4 tablespoons vegan butter

1/4 cup chickpea flour

1 cup lemon juice

3/4 cup granulated sugar

pinch of sea salt

Instructions

 

In a small saucepan, melt 4 tablespoons vegan butter over medium heat. Once melted, add 1/4 cup chickpea flour and mix together to form a thick paste. 

 

Return to heat and whisk in 1 cup lemon juice, 3/4 cup granulated sugar, and pinch of sea salt. Let lemon curd come to a boil, stirring constantly. Boil for 3 minutes until the sugar has dissolved and the curd begins to thicken. 

 

Remove from heat and let cool to room temperature before using on pancakes, crepes, muffins, or cakes.  

 

Notes

Store uneaten curd in an airtight container in the refrigerator for up to 5 days.