Vegan Lemon Curd
Vegan lemon curd -a sweet, creamy, intensely lemony spread that is totally vegan and ready in under ten minutes!
Servings 2 jars
Ingredients
- 30 g (3 Tbsp) cornflour (cornstarch)
- 100 ml (⅓ cup + 1 Tbsp) water
- finely grated zest of 2 lemons (optional - omit for a smooth curd)
- 200 ml (½ + ⅓ cup) fresh lemon juice (about 4 large lemons/5-6 small ones)
- 200 g (1 cup) granulated sugar
- 60 ml (¼ cup) unsweetened almond milk (or soya milk)
- 70 g (4 Tbsp) vegan spread (I use Flora Original) (or use coconut oil)
Instructions
- Place the 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 zest and 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. You may find that after a few days the curd may separate a little, this is fine, just give it a good stir.
Notes
I don't recommend swapping the cornflour for arrowroot as it may give the curd a slimy texture.