Vegan Lemon Curd

Ingredients

• 60 ml / ¼ cup cold water
• 3 tbsp arrowroot powder or tapioca flour
• 60 ml / ¼ cup maple syrup, adjust to taste
• Zest and juice of 1 large lemon
• Optional ½ tsp tumeric or other natural yellow dye

Instructions

1. Whisk together the water and arrowroot in a small saucepan until the arrowroot has dissolved.
2. Bring to a boil and stir constantly as the mixture begins to thicken. Slowly drizzle in the maple syrup. Cook on a low heat for a further minute.
3. Take off the heat and pour into a non-metallic bowl. Add lemon juice & zest and mix well. Optional: Add the turmeric to boost the yellow colour!
4. Allow to cool to room temperature and give the mixture a whisk before serving. It should be thick and spreadable. The curd can be kept in the fridge for up to 3 days.

Notes

Instead of adding the zest to the curd, you can boil the water with the zest for a few minutes beforehand. Then sieve and discard the zest. Make sure it’s completely chilled before mixing with the arrowroot.