Description
This Vegan Lemon Curd is a smooth, tangy, and creamy spread made without eggs or dairy, perfect for those following a plant-based lifestyle. Made with freshly squeezed lemon juice, zesty lemon peel, and enriched with soy milk and vegan butter, it offers a bright citrus flavor with a silky texture. Ideal for spreading on toast, layering in desserts, or dolloping onto pancakes, this recipe delivers a deliciously vibrant lemon curd in just 40 minutes.
Ingredients
Scale
Vegan Lemon Curd Ingredients
- 200 g granulated sugar
- 2 tablespoons lemon zest (freshly zested)
- 40 g cornstarch (or ground arrowroot starch)
- 250 ml lemon juice (freshly squeezed)
- 160 ml soy milk
- 50 g vegan butter (block-style)
- ¼ teaspoon ground turmeric (optional, for color)
Instructions
- Prepare: Zest and then juice your lemons. Set a large mixing bowl and fine-mesh sieve aside for later.
- Flavor the sugar: Add the sugar and lemon zest to a saucepan and use your fingertips to rub the zest into the sugar until the sugar crystals feel “wet”. This helps release the lemon oils, boosting the flavor.
- Whisk in the ingredients: Add the cornstarch to the saucepan and whisk it together evenly with the sugar and zest. Pour in the freshly squeezed lemon juice and soy milk, then whisk the mixture until smooth, making sure there are no lumps.
- Cook: Place the saucepan over medium heat (or low heat on a gas stove) and continuously whisk the lemon mixture. This will take about 10 minutes, and you should alternate between using a whisk and a rubber spatula to prevent sticking. Cook until the curd thickens enough to coat the back of the spatula without running off. Remove from heat and whisk in the turmeric for a subtle golden color.
- Sift: Place the cold vegan butter in the large mixing bowl along with a fine-mesh sieve on top. Pour the hot lemon curd through the sieve, using a spatula to press it through if needed. Whisk the strained curd into the vegan butter until perfectly smooth and creamy.
- Chill: Cover the surface of the lemon curd with plastic wrap to avoid a skin forming. Let it cool slightly for 10-15 minutes, then transfer to the refrigerator to chill for at least one hour. The curd will continue to thicken as it cools.
- Use or store: After chilling, use the lemon curd as desired in your favorite recipes or transfer it to an airtight jar. Store in the refrigerator for up to two weeks. If you want to serve it runnier, gently heat it in a saucepan before use.
- Storage notes: The curd can be kept at room temperature if used the same day, or it can be frozen in a covered container for several months; thaw it overnight in the fridge before use.
Notes
- Use fresh lemon zest and juice for the best bright citrus flavor.
- Ground arrowroot starch can be substituted for cornstarch to achieve a similar thickening effect.
- Soy milk works well for creaminess, but other plant-based milks can be tried if preferred.
- Using block-style vegan butter helps achieve a rich and smooth texture.
- The turmeric is optional and is added only for a more yellow color, without impacting taste.
- Cook the curd gently and whisk continuously to avoid lumps and burning.
