LEMON CURD CUPS 🍋

 Easy vegan lemon curd cups are the treat for you if you are a lemon lover! This vegan lemon curd cups have only 7 ingredients and takes 10 minutes to make! Just pour this deliciousness on to a no bake raw crust made out of a mixture of walnuts, almonds, shredded coconut, dates and maple syrup. I topped it off with a silky merengue made out of aquafaba. These are served in little fancy desert glasses..... Oh la la!

Ingredients:

For the raw crust:

1 cup almonds

1 cup walnuts

1/2 cup shredded unsweetened coconut

5 dates

1/4 cup maple syrup

Directions:

In a food processor, add 1 cup of almonds and 1 cup of walnuts. Pulse a few times to break down the nuts. Add shredded coconut, 5 dates and maple syrup. Blend until you have a sticky consistency and the dough sticks together when squeezed between your fingers.

Press mixture in 12 - 5.3 oz mini glass dessert bowls. Set aside.

Ingredients:

For the lemon curd:

1/2 cup freshly squeezed lemon juice

3/4 cup sugar

1/3 cup cornstarch or arrowroot powder

Pinch of salt

Pinch of turmeric

2 Tbsp coconut oil

1 Tbsp coconut cream

Directions:

In a saucepan over low heat, combine the lemon juice, sugar, cornstarch and salt. Add a pinch of turmeric. Stir on low heat until sauce starts to thicken. Once it thickens, remove from heat.

Mix in coconut cream slowly and stir until you no longer see the cream. Slowly add your coconut oil 1 Tbsp at a time and stir to incorporate until you have a nice thick lemon curd.

Pour lemon curd onto raw crust in small dessert bowls. Set aside

Ingredients:

Meringue :

1/2 cup Aquafaba ( garbanzo bean water)

2 Tbsp sugar

Directions:

Open the can of garbanzo beans and drain the water Into a large glass bowl. Start beating with a hand mixer on the highest setting. It should begin to turn white and fluffy. Do this for about 6 minutes. When peaks begin to form, slowly add sugar. Keep beating until it’s beautifully, glossy, and holds stiff.

Pour meringue on top of lemon curd. Use a small blow torch, gently brown the tops of the meringue. Top off with grated lemon zest. Refrigerate until you are ready to serve.