Lemon Curd

The Botanist Plant Based lemon curd

This lightly sour lemon curd is absolutely delicious and is a fresh desert idea that won't make you feel heavy.You can do the day before or at least 4 hours before you eat it.


1 can of coconut cream

2 tbsp of lemon zest (zest of 1 lemon, try to buy an organic one)

1/2 cup of citrus juice (roughly 1 lemon and 2 limes)

2 tbsp of arrowroot flour

3 tbps of maple syrup


Mix the citrus juice with the arrowroot flour in a small saucepan. Add the coconut cream, the zest and the maple syrup.

Whisk over medium temperature until it makes small bubbles and start thickening. Must leave a trace on the top.

Remove from heat. Adjust the taste with more zest if you like it very sour or more maple syrup and wait 10-15 min. Whisk one more time properly and transfer in small glass jar (like the one used for yogurt. It will make 4-5 of them. 

If you don't mind a little film on top of your curd, use beeswax wraps and put on the fridge for 4 hours minimum. You can do the day before as it can stays in the fridge for a week easily. You can eat it like this or use it as a topping for your muffins or crepes. 

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