Vegan Lemon Curd + Poppyseed Loaf

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When life gives you lemons, make lemon-related things! It seems like when lemons are in season that you just obtain a crazy surplus of them, beyond more than you can consume. Generally I like to freeze the juice in cubes so that I always have some handy, but it’s nice to make treats too! I love lemon things, so it’s very easy to go a bit crazy!

This time around I made a vegan lemon ‘curd’. It was mostly an experiment to see if it would work out, which I am pretty pleased by!

Vegan Lemon Curd:
1 lemon (juice only)
1 cup sugar
1/2 cup margarine
1 tsp vanilla essence/extract
coconut milk/cream, to taste
2-3 tbsp corn flour

1. On medium-high heat, combine lemon juice and sugar until sugar is dissolved. Add margarine and stir until combined.
2. Turn heat down to low, and add coconut milk/cream and vanilla.
3. In a small bowl, combine small amount of water with corn flour until a thick paste is formed. While stirring with a wooden spoon, slowly drizzle the corn flour into the lemon mixture until desired texture is reached (make sure to stir really well, otherwise you can get weird corn flour clumps in your curd. Gross).

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I also made a vegan lemon poppyseed loaf using this recipe, and spooned some lemon curd throughout the middle!

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Gooey yum times!

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