Vegan lemon curd -a sweet, creamy, intensely lemony spread that is totally vegan and ready in under ten minutes!
I first made this lemon curd some time ago now to fill my vegan lemon curd layer cake, but I felt like it deserved it’s own recipe post. Recently Damian has been trying to cut down on dairy as it isn’t very good for his stomach (a problem that a lot of people have I think), so I have been trying to join him. Seeing as I am already vegetarian (occasionally pescatarian), this has meant that I have been making a lot more vegan recipes so expect to see more of them on here!
It is amazing just how good this vegan lemon curd is, even without all of the eggs and butter that the original variety is made with. It is just as creamy and intensely lemony and is even quicker and easier to make in fact! The curd comes together in under ten minutes and there is no need to worry about ending up with lemon flavoured scrambled eggs instead of curd as is is thickened with cornflour instead of eggs. You don’t need any fancy ingredients to make it, unless you count almond milk and vegan spread as fancy; although they are both so ubiquitous these days that I really don’t regard them as such.
This vegan lemon curd is utterly addictive; despite the fact that it will keep for a couple of weeks in the fridge, it never lasts for more than a couple of days in my house… It is also incredibly versatile and can be used for so many different delicious things; why not try it:
- spread on toast, muffins or scones
- with crepes or pancakes
- swirled into (vegan) yogurt or ice cream
- to make lemon pie or tarts
- on top of a pavlova (use aquafaba to make a vegan meringue and top with coconut whipped cream)
- to fill a cake or cupcakes
- or just eat it straight from the jar with a spoon…
Vegan Lemon Curd
- finely grated zest of 2 lemons (optional - omit for a smooth curd)
- 3 Tbsp cornflour (cornstarch)
- 100 ml (1/3 cup + 1 Tbsp) water
- juice of 4 large lemons (about 200ml)
- 200 g (1 cup) granulated sugar
- 60 ml (1/4 cup) unsweetened almond milk (or soya milk)
- 70 g (4 Tbsp) vegan spread (or use coconut oil)
Place the lemon zest and cornflour in a pan. Gradually whisk in the water to make a smooth paste then whisk in the lemon juice and sugar.
Place over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick.
Turn the heat down to low and add the almond milk and vegan spread, stir until melted and smooth then remove from the heat.
Pour the hot lemon curd into a couple of clean (preferably sterilized) jars. Seal them and place in the fridge overnight to set before serving. Store in the refrigerator and use within a couple of weeks.
The curd is best stored in sterilised jars. To do this, just before you begin making the curd, heat your oven to 140C/275F/gas mark 1. Wash the jars and lids well in hot soapy water, rinse them thoroughly then place the jars on their sides and the lids upside-down on a baking tray then place the tray in the oven. Leave the jars in the oven to dry while you make the curd then carefully pour the hot curd into the hot jars (never pour hot curd into cold jars or vice versa or they may crack), place the lids on and leave to cool before putting them in the fridge.
I originally made this vegan lemon curd for DIYs, check them out for some awesome craft and recipe ideas.