Lemon curd has always been something of an enigma to me. It is tart yet sweet. It is light yet rich. It is complex yet simple.
I decided to take my dairy-free version a step further and make it egg-free as well. The vegan-friendly version still tastes rather rich despite the omission of egg yolks that are traditionally found in lemon curd. The only thing I found noticeably lacking was the more vibrant yellow color. So, I decided to enhance it some by adding grated lemon zest to the mix. The zest also added an extra lemon punch to the curd.