Vegan Lemon Curd
Vegan Lemon Curd should be in every vegan cook’s repertoire. It’s delicious in tarts, meringue pies, or as a topping for scones.
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When life give you lemons make vegan lemon curd
Thick, zesty lemon curd is one of my favourite spreads. Jam is good but lemon curd is even better. It’s both sweet and sour, creamy and oh so lemony!
How is lemon curd made?
Traditionally lemon curd is made from egg yolks, lemons, sugar and butter.
This vegan lemon curd does without the egg by using cornflour. The rest of the ingredients are similar. In the recipe below you will see icing sugar (instead of caster sugar), lots of lemon juice, non-dairy butter and also a little plant milk.
Each of these ingredients performs a function:
- The cornflour thickens;
- The icing sugar adds sweetness;
- The lemon juice creates the bright, zesty, tartness to the curd; and
- The butter and milk make it creamy.
When cooked together over a low heat they create the best vegan lemon curd.
One of the perks of using this recipe rather than the traditional one is that it’s also a lot easier to make. (You don’t want lemon flavour scrambled eggs!)
It can also be made in just ten minutes!
The recipe
Vegan Lemon Curd
Ingredients
- 30 g cornflour
- 100 ml water
- 3 lemons juice only
- 125 g icing sugar
- 60 ml plant milk
- 60 g vegan butter
Instructions
- Place the cornflour, icing sugar, water and lemon juice in a pan and whisk until smooth.
- Place over a medium-low heat and cook the curd, stirring continuously until thick.
- Turn the heat down to low and add the plant and vegan butter.
- Whisk well until it has melted and is well incorporated.
- Add back on to a low heat if it is not quick as thick as you’d like it and whisk for a few more minutes.
- Pour the hot lemon curd into a couple of sterilised jars.
- Seal them and place in the fridge to set before serving.
- Store in the refrigerator and use within two weeks.
Nutrition
How to use vegan lemon curd
This lemon curd can be spread on anything from toast to scones. Here are some of my other favourite ways to use it:
- In blueberry and lemon muffins
- On a pavlova
- To fill a blueberry and lemon layer cake
- Swirled into vegan ice cream
- To add some extra zest to a lemon and amaretti cheesecake
- To fill Easter macarons
- Drizzled over crepes or pancakes
- In lemon meringue pies or lemon meringue cupcakes
What’s your favourite way to eat lemon curd?
How to store vegan lemon curd
This lemon curd can be kept refrigerated for up to 2 weeks.
Always make sure you sterilise your jars before you pour in the curds, this means it will last much longer and doesn’t risk contamination.
How to sterilise jars
Sterilise your jars by washing them with hot, soapy water. Rinse (but don’t dry) them before placing the jars into an oven for 10 minutes on a low temperature (160C/320F/gas mark 3) or until they are dry.
Similar recipes
If you like my lemon curd you might like these other vegan recipes.
Enjoy!