Sweet and sour lemon curd is definitely one of my favorite things! It's also super easy to make, and I can honestly tell no difference between this 'vegan version' and the traditional stuff.
Put lemon curd on your yoghurt or oatmeal, ice cream, cookies, pancakes(!!) or eat a spoonful straight out of the jar like I do. No judgement. Or make a beautiful Lemon Merengue Pie! I originally found a good recipe from The Spruce, but it twisted and turned a little bit in my hands so I'm going to share my version now.
• 2,5dl lemon juice (~6 lemons)
• 2,5dl sugar
• ~1tbsp lemon zest
• pinch of salt
• 2tbsp (thick) coconut milk
• 2tbsp margarine
• 3tbsp potato flour mixed with 3tbsp water
Wash the lemons carefully and grate some zest. Measure all the ingredients first, in my experience the lemon curd comes together quickly, and you need to stir constantly to prevent burning. In a saucepan (a wide one is very good for this) while heating on medium, combine the lemon juice, sugar, salt, and lemon zest. Stir / whisk until the sugar dissolves completely. Next add the potato flour and water mix (whisk with a fork right before: it starts getting clumpy again fast if you let it stand still, so take anther whisk on it) and coconut milk. Keep stirring until the mix gets thick, maybe lets out a couple of bubbles on the surface. Add the margarine, and stir until it dissolves completely + a couple of minutes more. Take the pan off the stove and put in a (heat proof) container to cool.
Keep refrigerated, and your lemon curd should be good for a couple of days!
Ps. it's finally beginning to feel like spring!