A light and refreshing treat, this vegan lemon curd pudding is a great dessert to make if you’re looking to whip up a speedy, no-fuss dessert. You only need 5 ingredients and a pan to make it, that’s it!
I always get comments and messages from people trying my recipes telling me that easy, few ingredient recipes are their favourite. Guess what? Those are my favourite kind of recipes too!
Whenever I’ve tried someone else’s recipe that I’ve either found online or in a cookbook, I usually find myself feeling really frustrated if the ingredient list is too long and/or there are too many steps in the method. I’m usually so exhausted at the end of the day that I just want a really quick, easy and simple recipe to follow. And it seems a lot of you feel the same!
That’s why I try to make my recipes as simple and like to use as few ingredients as possible. This vegan lemon curd pudding is a great example of the kind of recipes I love to create.
If you love citrusy teats, you need to try this pudding. It’s creamy and light and also happens to be vegan, egg-free and not as sugary as your average pud. Let me know what you think if you give it a go! 😀
Vegan Lemon Curd Pudding
80ml (1/3 cup) fresh lemon juice
2 heaped tbsp cornflour
1x 400ml can (1 1/2 cups) full fat coconut milk
4 tbsp maple syrup or other liquid sweetener
Zest of 1 lemon
Optional – add a pinch of turmeric for a more vibrant yellow colour
Add the lemon juice and cornflour to a pan and whisk until the cornflour has dissolved.
Place the pan over a low/medium heat and add the coconut milk, maple syrup and lemon zest. Whisk continuously until the mixture starts to thicken. This will only takes a few minutes.
Take off the heat and pour into heat-proof bowls. Leave to cool enough to transfer into the fridge. Allow to set for 1-2 hours.