So as you may have heard from my Blueberry Balsamic Vinaigrette post, I was lucky enough to come into an abundance of local blueberries. Confession: I used to hate blueberries. My mom has always been a health nut, and growing up it was all about wild salmon and blueberries. I OD’d on them, and couldn’t stand them for years. Even now, I only like the firm, tart berries. That’s why this lemon curd recipe is perfect for me. Its not too sweet, but will satisfy your after dinner cravings.
Fresh Blueberry Pie with Vegan Lemon Curd
For the pie shell:
- 1.5 cups all-purpose flour
- one stick of cold vegan butter
- 1/4 cup almond milk
Preheat oven to 450F
Using either a pastry cutter or your food processor incorporate the cold butter into the flour, until it reaches pebble/sand-like consistency. Then slowly add in the almond milk until the dough just comes together. Don’t overwork.
Roll the dough out add to pie tin. Pierce with a fork, fill with pie weights and bake for 10 to 15 minutes.
Let pie crust cool to room temperature, then put it in the fridge while we make the lemon curd.
- One can of whole fat coconut milk (I like the Thai kitchen brand)
- 1/4 cup lemon juice
- 3 tablespoons agave nectar
- 1 teaspoon vanilla extract or vanilla powder
- 6 teaspoons arrowroot powder
- 2-3 drops of yellow food colouring (just so that I didn’t scare my non-vegan friends with the brown colour of the vanilla and agave nectar. If you’re ok with a little discolouration then you can skip this part)
Heat the coconut milk lemon juice, agave nectar and vanilla over medium heat, whisking the entire time. Don’t let it boil. Once it’s warm, add the arrowroot powder and continue to whisk.
It might seem like it’s not getting thicker, but at a certain point, when the arrowroot powder gets warm enough to be activated, it will all to come together. Seriously it’s like it knows you’re about to give up, and then just magically transforms into a thick creamy custard.
Once the mixture has thickened allow to cool to room temperature, then chill in the fridge for about an hour. Once it has chilled. add to the piecrust and let the whole thing set in the fridge for at least another hour.
Top with fresh blueberries and allow the whole thing to sit it in the fridge until you’re ready to serve. This can be made the night before, it will keep in the fridge for about three days until the curd starts to make the crust go a little soggy.
You can top this recipe with any fruit really, I’d love to see your variations! Tag me on instagram, @vegcouver or #vegcouver so I can check it out!