Lemon curd recipes typically call for the use of butter, but it can easily be turned into a vegan lemon curd too. The process for making it is exactly the same, and you can substitute butter for coconut oil in a 1:1 ratio.
Many people are scared off making fruit curds thinking they’re too difficult. That’s simply not the case, though they do need your full attention while being made.
Pour the egg yolks, whole eggs, lemon zest, lemon juice, and honey into a small saucepan.
Whisk all ingredients together so that they're well combined then place the saucepan on the stove.
Turn the heat onto the lowest possible setting then whisk the curd continuously for 10 – 15 minutes until it thickens.
Once thickened, remove from the heat and whisk in the butter or coconut oil until the curd is smooth and silky.
Pour the warm lemon curd into a jar, let it cool on the bench for 10 mins then move to the fridge to chill. This will keep for up to 4 weeks.