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    Home » This and That » Vegan Lemon Curd on Lemon Poppyseed Muffins

    by Kathy Patalsky · updated: Sep 13, 2019 · published: Feb 23, 2011 · About 3 minutes to read this article. Leave a Comment

    Vegan Lemon Curd on Lemon Poppyseed Muffins


    It’s a lemon-lovers party as I dot deliciously creamy Vegan Lemon Curd on lovely Lemon Poppyseed Muffins.

    Every time I wander into a gourmet store and see a tiny sweet jar of Lemon Curd, I grab it and read the ingredients label hoping that by some miracle, someone will have invented vegan Lemon Curd to be sold in stores. But alas, the butter and egg-filled delicate lemon-y spread is never, ever vegan. Until now! And if I would’ve known how easy vegan lemon curd could be, I would’ve made it a long time ago and saved myself the longing.

    Oh, and I’ve paired this spread with a delightful batch of Lemon Poppyseed Muffins!..

    Lemon Curd Goes Vegan..

    lemon poppyseed muffins..

    Lemon Extract recipe note: you’ll notice that each of my recipes calls for an optional dash of lemon extract. This adds an extra boost of lemony flavor – but is totally optional. I like it in the muffins, but for the curd it is very optional.

    Vegan Lemon Curd Spread
    makes 1 1/4 cups

    1/2 cup soy milk, plain
    1/4 cup water
    1 Tbsp corn starch (updated amount)
    6 Tbsp sugar
    6 Tbsp fresh lemon juice
    1 tsp lemon zest
    5 Tbsp vegan buttery spread
    pinch of salt
    optional: 1/8 tsp lemon extract

    Directions:

    1. In a soup pan, dissolve the corn starch in the cold soy milk and water.

    2. Turn heat to medium-high and continuously stir the mixture. Add in the buttery spread, lemon juice and sugar and continue to stir until mixture starts to bubble and thicken.

    3. Reduce heat to low and beat with a hand-held beater for about 90 seconds.

    4. Transfer mixture to serving dish and refrigerate until chilled.

    5. Store in fridge and eat in 2-3 days.

    Serving Suggestions: Spread over muffins, pancakes, waffles, dollop onto oatmeal or wheat porridge. Spread over toast or fill freshly baked vanilla cupcakes.

    Lemon Ginger Poppyseed Muffins
    vegan, makes 12 muffins

    1 1/2 cups white flour
    3/4 cups whole wheat flour
    1/2 cup poppy seeds
    1/3 cup vegan buttery spread OR canola oil + 1/4 tsp salt
    2 tsp baking powder
    1/2 cup lemon juice
    1 tsp lemon zest
    2 tsp ginger powder
    1/2 cup plain soy milk
    1/2 cup applesauce
    2/3 cup sugar + some for sprinkling on top
    1/4-1/2 tsp lemon extract (opt’l)

    Directions:

    1. Combine all ingredients. Fold well by hand.

    2. Pour batter into lined or greased muffin tins.

    3. Bake at 375 degrees for 20 minutes.

    4. Cool. Serve!

    « Vegan Lunchbox: Easy Hummus Spiral Wraps.
    Black Swan Cupcakes! Vegan Chocolate and Vanilla. »

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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