Easy Lemon Curd

Instructions

Grate the zest from half of 1 lemon using a small grater (you should have about 2 tablespoons) and set aside. Be careful to take only the yellow rind, avoiding the white pith. Juice both lemons (you should have about ½ cup) and set aside.

Process zest and sugar in the bowl of a food processor for 1 minute. Add oil, cornstarch, and yeast and process for 30 seconds to combine. Add the lemon juice, 1 ½ cups water, and salt and process for 20 seconds, or until mixed.

Pour the mixture into a saucepan and cook over low heat, stirring constantly, for 7 minutes, or until thickened. Keep the mixture simmering, not boiling, as it cooks. Remove from heat and set aside in the pan to cool completely. Chill for at least 30 minutes in the refrigerator. Curd thickens upon cooling.

To Store

Transfer curd to a 2-cup- capacity jar or container with a lid and keep in the refrigerator for up to 1 week.

Makes 2 Cups

Ingredients

• 2 lemons

• ¾ cup granulated sugar

• 1 tablespoon softened extra-virgin coconut oil

• 3 tablespoons cornstarch

• 3 tablespoons nutritional yeast

• Pinch of sea salt

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.