Vegan Lemon Curd with Marshmallow… a recipe that will knock your socks off and your little toes if you’re not careful! Just kidding… but it is that good. Trust me. I love finding new ways to make old favourites that are vegan and don’t have any nasty additives. It’s a bit fiddly this recipe but trust me… practicing patience pays off!
The important thing is that this recipe is full of REAL ingredients! No nasty hidden chemicals. Just let your mates know that’s a regular Vegan Lemon Curd with Marshmallow and after they finish eating it, drop the, “It’s Vegan” bomb! They will not believe you!
Vegan Lemon Curd with Marshmallow
Submitted by Claire Walters @Team Raw Blend
Makes: 6 small tarts
Serves: 6 people
Ingredients – Marshmallow
- 3/4 cup aquafaba (liquid from chickpea can)
- 1/2 tsp cream of tartar
- 1/2 cup rapadura sugar, blended so it becomes a fine powder
- pure vanilla extract
Ingredients – Lemon Curd
- ¼ cup arrowroot starch
- ½ cup full-fat coconut milk
- 1 ½ cup lemon juice (5 lemons)
- ¼ cup maple syrup
- 2 Tbsp lemon zest (2 lemons)
Method – Marshmallow
- Open the can of beans and drain just the watery part into a stand mixer or a large mixing bowl. (Save the actual beans for a different recipe. You should have about 1/2 cup chickpea liquid. You will need 3/4 cup)
- Add all other ingredients, and beat with an electric mixer or in a stand mixer for 10 minutes.
- Mine started to thicken around the 3 minute mark. I was pleasantly surprised.
Method – Lemon Curd
- Dissolve arrowroot starch in 3 Tbsp Coconut milk. Make sure it is completely dissolved!
- In a small pot, whisk together the lemon juice, remaining coconut milk and maple syrup. Bring to a boil over a medium heat stirring constantly, 6 minutes.
- Add lemon zest and arrowroot mixture and stir until the mixture thickens, 30 seconds. Remove from heat as soon as it thickens otherwise it won’t thicken.
- Pour the vegan lemon curd into pre-made vegan tarts and set in the fridge so they get a hard layer on top.
- Once the tarts have set, pipe some of the marshmallow over the top and pop in the oven around 200 degrees Celsius until they go a little golden brown.
I left mine a little longer and they almost went caramel-like. Serve once they have cooled down a little. Why not dollop some thick cashew cream on top too? Because… cashew cream…