Print
Easy vegan lemon curd recipe - egg and dairy free lemon curd that is sweet, creamy, intensely lemony, totally addictive and ready in under ten minutes!

Vegan Lemon Curd

Vegan lemon curd -a sweet, creamy, intensely lemony spread that is totally vegan and ready in under ten minutes!
Course Breakfast, Dessert
Cuisine British, vegan
Keyword lemon curd
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 jars
Author Domestic Gothess

Ingredients

  • 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)

Instructions

  1. Place the lemon zest and cornflour in a non-reactive pan (such as stainless steel). Gradually whisk in the water to make a smooth paste then whisk in the lemon juice and sugar.

  2. 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.

  3. Turn the heat down to low and add the almond milk and vegan spread, stir until melted and smooth then remove from the heat.
  4. 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.