Show notes:

Vegan lemon meringue pie recipe and video

Vegan lemon cake with cashew cream cheese frosting and lemon curd swirls

Lemon blueberry overnight oat parfait

Oat and almond lemon squares

What can a lemon tree teach us about food, memory, and cooking?

In today's episode of More Plants, we explore some of my childhood memories of harvesting citrus from our backyard trees in Venezuela and we'll discover why citrus fruits remain some of the most powerful ingredients in plant-based cooking.

You'll learn:

• The fascinating history of citrus and its journey around the world
• Why acidity is one of the most important tools in cooking
• How citrus is used in cuisines across the Mediterranean, Middle East, Europe, and Latin America
• Techniques for using citrus in vegan baking and desserts and what it teaches us about chemistry
• Simple ways to brighten everyday plant-based meals
• A delicious recipe for lemon curd, a perfect base for so many lemony desserts and how you can easily make it vegan
  
  

🍋 This Week's Kitchen Challenge

Use one citrus fruit in two different ways:

✔ One savory recipe
✔ One sweet recipe

Notice how citrus changes flavor, aroma, and balance.

BONUS challenge: Make the lemon curd I teach you how to make in the episode!

Here are the ingredients for a delicious and perfect lemon curd:

VEGAN LEMON CURD

Ingredients:

• 1/2 cup non-dairy milk
• 3/4 cup evaporated cane sugar or the sugar of your choice
• 3 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• A dash of turmeric
• 3/4 cup lemon juice
• The zest of 2 lemons
• 45 gr (1.6 oz) cold non-dairy butter (about 1/4 cup)
  
  

Directions:

1. Make the lemon curd by whisking together the lemon zest and juice, sugar, non-dairy milk, turmeric, cornstarch and vanilla, in a small pot.

2. Heat on high whisking continuously and cook until thickened. Remove from the heat.

3. Place the 45 gr of cold non-dairy butter in a heat resistant bowl and strain the lemon curd mixture over it in a fine strainer. Whisk together, place in a glass jar and once cooled, store in the fridge.

You can serve this next to our dairy free and egg free lemon loaf cake or use it to make our vegan lemon meringue pie

👩‍🍳 Learn More

Inside our online vegan cooking school, we teach the building blocks of flavor—including how to use acidity, sweetness, texture, and aroma to create vibrant plant-based meals and desserts.

👉 Explore the cooking school here and see everything that's included