Lemon curd is well-known enough – you can find it in most big grocery stores (and Trader Joe’s) but lime curd?
Pretty rare to see it and then it has two drawbacks – heavy amounts of eggs (sigh..cholesterol!) and that many times it has blue dye added to make it “greener” (you have to be careful with some lemon curds as well being dyed). I had come across an idea for a vegan lemon curd and adapted the recipe heavily so I could use up a large bag of limes I had on hand….
Delicious and tart! I have included notes on changing how thick it sets up. Once cooled down it will set up considerably. I prefer mine nearly pudding thick but not everyone does, so follow the directions if you want it thinner.
- ½ cup non-dairy milk (used original almond milk, soy also works)
- ¼ cup water
- 2 to 3 Tbsp cornstarch (see below)
- 6 Tbsp fresh lime juice (about 3 limes)
- 1 tsp grated fresh lime zest
- 5 Tbsp Earth Balance buttery stick, chopped
- 6 Tbsp granulated sugar
- Pinch of kosher salt
In a small saucepan add the cold milk and water, whisk in 2 Tablespoons cornstarch till smooth. Turn the burner to medium-high, add in the buttery stick, lime juice and zest and sugar. Whisk periodically as it comes to a boil, to keep smooth. Let thicken, whisking constantly.Take off the heat, pour into a container for storage, refrigerate until cold.
I used 3 Tablespoons cornstarch to thicken my batch. This will produce a very thick spread, nearly like pudding. It comes down to how thick you like your spreads!
Makes about 1¼ cups.