Vegan Lemon Curd

5 from 1 vote

Prep Time: 5

Cook Time: 10

Total Time: 15

Serving Size: 8 ounces

Author Puja Verma

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DESCRIPTION

This homemade vegan lemon curd is sweet, tart, creamy, and as indulgent as the original. Instead of eggs and butter, I use cornstarch to thicken and dairy-free butter to keep it silky smooth. The lemon zest and juice bring all the bright, tangy flavors, while the soy milk adds even more creaminess. Use it to spread on your toast, dollop on your scones, biscuits, dairy-free ice cream or yogurt.

INGREDIENTS

▢ 1 ½ cups soy milk unsweetened
▢ 2 tbsps lemon zest
▢ ½ cup lemon juice freshly squeezed
▢ ¾ cup sugar
▢ 2 tablespoon corn starch
▢ 2 tablespoon vegan butter
▢ ¼ teaspoon salt
▢ ⅛ teaspoon turmeric powder (small pinch) optional for color

METHOD

Grate the zest from the lemons using a zester or a box grater, and then squeeze out the fresh juice using a citrus squeezer.
Optional: You can strain the lemon juice through a mesh sieve to remove all the pulp.
Place all the ingredients minus the butter into a medium sized sauce pan.
Whisk together till there are no more clumps of corn starch.
Place the sauce pan on the low-medium heat and continuously whisk till it starts to thicken. This process can take 7 to 9 minutes.
Note - Do not let it come to a rolling boil.
Once it starts to thicken, immediately remove from the heat. Whisk in the butter till it completely dissolves into the lemon curd.
Note: Use a wooden or silicone spatula to check if you lemon curd is ready. Coat the spatula with lemon curd and run your finger through the lemon. If it stays clean, then it is ready.
Let it cool down for 10 minutes, and then transfer to an air-tight jar. Refrigerate to like it chill as it thickens more.
Serve it with scones, biscuits, pancakes, waffles, toast, muffins, crepes, or with vegan olive oil cake.

NOTES

Use Fresh Lemons: Freshly squeezed lemon juice will give your vegan lemon curd recipe a bright, authentic citrus flavor that bottled juice cannot match.

Strain the Lemon Juice: For the smoothest texture, strain your lemon juice to remove any seeds or pulp. This helps create a velvety vegan lemon curd consistency.

Avoid Metal Utensils: Use non-metal utensils (like wooden or silicone spatulas) to prevent any reaction with the acidic lemon juice, which can result in a metallic taste.

NUTRITION

Course: Condiments

Cuisine: All, American

Keyword: vegan lemon curd, vegan lemon curd recipe