This creamy curd is a direct descendant of the egg-free lemon curd recipe. I have alluded to the lemon curd being easily transformed to a vegan option by swapping the butter for a vegan one and using a non-dairy milk.
The vegan ‘butter’ used is the Vegan Flora margarine (60% fat) and the milk can be almond, soy, rice, coconut, oat etc. This recipe uses almond milk, which pairs really well with the oranges and gives the curd a small hint of something tropical, reminiscent of pineapples or mangoes.
Generally, when the oranges and lemon have been juiced, there should be about 160 – 180 ml of fluid. Use all the juice from the fruit as the recipe can easily handle a little extra juice.
This luscious citrus curd can be used in cakes and frostings, rippled in ice cream or ypgurt, used as a spread, sandwiched between biscuits, as a filling for tarts or simply eaten with a spoon.
Ingredients for Curd
- 2 large or 3 medium sized oranges
- 1 lemon
- 45 g cornflour
- 100 ml water
- 160 ml orange and lemon juice
- 180 g granulated sugar
- 180 ml non-dairy milk
- 60 g vegan butter (vegan Flora)
Method to make Curd
- In a medium sized saucepan, zest the oranges and lemon.
- Juice the oranges and lemon to make about 160 ml, with the oranges making up most of the volume.
- Add the cornflour and water to the zest and whisk to make a smooth mixture.
- Add the juice and granulated sugar.
- Place saucepan on low heat and mix till sugar completely dissolves. Whisk for about 5 minutes.
- Add milk and continue whisking. The mixture will start to thicken after about 5 – 7 minutes. Make sure to keep whisking.
- One the mixture has thickened, turn off the heat and add the vegan butter. Continue stirring until the butter has completely melted and the curd is silky smooth.
- Once completely cooled, store in the fridge.