In a small saucepan, melt the vegan butter over medium heat. Once melted, add chickpea flour and mix together to form a thick paste. Return to heat and whisk in lemon juice, granulated sugar, and 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, muffins, or cake
Serving and Storing - The curd will cool as it thickens. Let it cool at least 2 hours before serving. Store uneaten curd in an airtight container in the refrigerator for up to 5 days.
- Making lemon curd does require consistent attention. Once the ingredients are added, they need to be stirred constantly to ensure a creamy custard. The curd should be boiled for about 3 minutes but this will vary depending on the heat of your stovetop. You'll know the curd is done when it starts to coat the back of the wooden spoon and pulls away from the bottom of the saucepan as you stir.
- This lemon curd is very lemony. If you aren't sure you love the strong citrus flavor, start with ¾ cup of lemon juice and reduce the amount of chickpea flour by 1 tablespoon.
- Stir constantly to ensure a smooth and thick curd. Once thick, pour the curd immediately into a glass container and let it continue to cool at room temperature.
Calories: 136kcal | Carbohydrates: 23g | Fat: 5g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 63mg | Sugar: 19g | Vitamin A: 280IU | Vitamin C: 11.8mg | Calcium: 4mg | Iron: 0.2mg