Monday, September 8, 2014

Lemon Curd - egg and butter free

Oh, Lemon Curd, how I love thee!

Sunny, tart, sweet, tangy, but still smooth and rich and creamy - how do you do it?

Is it butter?

All those egg yolks?

Does lemon curd have to be filled with so much saturated fat in order to taste so good?

According to the internet: yes.

Well, in the words of Adventure Time's Earl of Lemongrab, "UNACCEPTABLE!"

I worked through last week with flavors and ingredients trying to find a suitable egg and dairy free lemon curd. First came the vegan sites and blogs. Vegan cooking is a happy hobby of mine and finding healthy alternatives to traditional dished can be a great experience. But, with two vegan lemon curd recipes tried and the results not-so-stunning, I decided to try my own. 

Cornstarch didn't have the right texture, and coconut milk altered the flavor and left it a bit weak. 

Chance left me with some very large stalks of green rhubarb from a sweet family in Tacoma. When they bought the house it came with several fruit trees and a HUGE rhubarb plant. She had rhubarb stalks as thick as my wrist but she simply didn't like the taste / texture of rhubarb in general so it was all going to waste. We connected online and I ended up with a bucket of rhubarb waiting for a recipe!

So, I had all this rhubarb and I needed something tangy and flavorful to add to the lemon juice... ha! Flavor Experiment!

The rhubarb was washed, cut, cut and simmered with a little sugar, lemons, ginger, real vanilla, low sugar pectin, and lemon zest. Low heat and constant stirring as the rhubarb dissolved let the liquid evaporate without burning at the bottom of the pot. 

In the end it became a rich, thick, lemony spread - worthy of the title Lemon Curd.

Egg and Dairy free Lemon Curd!!

I have about 20 sample jars and two 9oz jars of this deliciousness. More coming soon!

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