Blueberry Curd (Vegan Recipe)

Remember my Lemon Curd recipe last week? Well, I had some left over blueberries so I thought I'd do a bit of a curd experiment. I love how this turned out, it's sweet, tangy and rich. It's glorious, deep red colour puts me in the mood for Christmas. I made some beautiful blueberry tarts using it during the week too. I just need to perfect my pastry and I'll share my tart recipe with you guys too!

Ingredients:

2 cups blueberries
1 & 1/2 cup lemon juice
The zest of 2 lemons
1/2 cup sugar
3 tbsp Cornflour
2 tbsp Coconut cream
2 tbsp dairy free butter/margarine
1/4 tsp salt



Method:

1. In a saucepan, heat the lemon juice, sugar, zest, salt and blueberries.
2. Gradually sift in the cornflour while constantly stirring.
3. When the blueberries turn to mush and the mixture is thickened and bubbling, add the coconut cream and butter/margarine. Turn down the heat to a simmer.
4. Continue to heat until the mixture coats the back of the spoon. Turn off the heat
5. Pour part of the mixture into a fine metal sieve and press through into a heat proof bowl. Continue to do with with the whole mixture.
6. Add the sieved mixture to a heat proof container to cool. Refrigerate once cooled.

Vegan Lemon Curd

Lemon curd is one of those foods that makes me feel nostalgic. I remember making lemon curd tarts with my mum as a child. I'd always eat most of the lemon curd before we got around to putting it in the tarts.

Of course, being vegan these days I can't just go to a shop and buy lemon curd, so I taught myself to make it. 
I love how indulgent it tastes and how the zingyness of the lemon cuts through the creamyness of the coconut cream.

This recipe is for a sour, tart curd, just how I like it. If you have a sweeter tooth reduce the lemon juice by half a cup.

Ingredients:
1 & 3/4 cups lemon juice
The zest of 2 lemons
1 cup sugar
1/4 tsp salt
2 tbsp coconut cream or thick coconut milk
2 tbsp dairy free butter/margarine
3tbsp cornflour

Method:

1. In a saucepan, heat the lemon juice, zest, salt and sugar.
2. Gradually sift in the corflour, while stirring the mixture.
3. Heat until the mixture begins to bubble and thicken.
4. Add the coconut cream & dairy free butter.
5. Continue to heat and stir until the mixture can coat the back of the spoon.
6. Remove from the heat, place in a heatproof container and allow to cool.
7. Refrigerate once the mixture has fully cooled.

What's your favorite use for lemon curd? I'm working on my pastry recipe so I can bring you some lemon curd & jam tart recipes in the near future :)

I'll be posting my Blueberry curd recipe next Sunday too!