Vegan Lemon Curd Recipe

Ingredients:

  • 1 cup coconut cream (from a chilled can of full-fat coconut milk)
  • 1/2 cup fresh lemon juice (about 2-3 lemons)
  • 1/2 cup granulated sugar (or a sugar alternative like coconut sugar)
  • 2 tbsp cornstarch (or arrowroot powder)
  • 1 tbsp lemon zest
  • 1/8 tsp turmeric (optional, for color)
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. Prepare the Coconut Cream:
    • Scoop out the solid coconut cream from a chilled can of full-fat coconut milk. Set it aside.
  2. Make the Lemon Mixture:
    • In a saucepan, whisk together the lemon juice, sugar, cornstarch, lemon zest, and turmeric (if using).
    • Heat over medium heat, stirring constantly until the sugar dissolves.
  3. Add the Coconut Cream:
    • Add the coconut cream to the lemon mixture. Continue to whisk and cook until the mixture begins to thicken, about 5-7 minutes.
  4. Simmer:
    • Reduce the heat to low and let the curd simmer for 1-2 minutes, stirring constantly. The mixture should thicken into a pudding-like consistency.
  5. Add Vanilla & Salt:
    • Remove from heat and stir in the vanilla extract and pinch of salt.
  6. Cool & Store:
    • Let the curd cool to room temperature. It will thicken further as it cools.
    • Transfer to a jar or airtight container and refrigerate for at least 2 hours before serving.
  7. Serving Ideas:
    • Serve with toast, scones, or as a filling for vegan cakes and tarts.

Tips for Success:

  1. Use Fresh Lemons: The quality of the lemon juice will directly impact the flavor. Freshly squeezed juice is far superior to bottled varieties.
  2. Control Thickness: If you like your lemon curd thicker, add an additional tablespoon of cornstarch. For a thinner curd, reduce the cornstarch by half.
  3. Adjust Sweetness: If you prefer a sweeter curd, you can add up to 3/4 cup of sugar. For those who like their curd more tart, stick to the 1/2 cup.
  4. Don’t Skip the Strain: If you want an extra-smooth curd, strain it through a fine-mesh sieve before refrigerating. This will remove any bits of zest or undissolved cornstarch.

Nutritional Information (per 2-tbsp serving):

  • Calories: 70 kcal
  • Fat: 4g
  • Carbohydrates: 9g
  • Protein: 0g
  • Fiber: 0g
  • Sugar: 7g
  • Sodium: 5mg

This vegan lemon curd is creamy, tangy, and perfect for those who are looking for a plant-based version of the classic curd. It’s versatile and can be used in many desserts or as a spread. The coconut cream adds a rich texture, while the lemon juice keeps it bright and zesty!

Storage and Shelf Life:

This vegan lemon curd can be stored in an airtight container in the refrigerator for up to 7 days. Be sure to keep it chilled, as it will lose its thick consistency if left at room temperature. You can also freeze the curd for up to 2 months, but make sure to thaw it in the fridge overnight before use.

FAQs:

Can I make this lemon curd without coconut cream?

Yes, if you’re not a fan of coconut, you can substitute the coconut cream with a vegan butter substitute or even almond milk, though the texture will be slightly less rich.

What can I use as a sweetener substitute?

If you want to avoid granulated sugar, you can substitute it with agave syrup, maple syrup, or a sugar alternative like monk fruit sweetener.

How do I make this curd without cornstarch?

You can use arrowroot powder or tapioca starch as an alternative thickener. Both work just as well but may require a bit more cooking time.

This vegan lemon curd is proof that you don’t need eggs or dairy to create a rich, creamy, and delicious lemon spread. The natural sweetness from the coconut cream, combined with the tartness of fresh lemon juice, results in a luscious, versatile curd that can be enjoyed in so many ways. With just a few simple ingredients, you can create a dessert topping that will impress both vegans and non-vegans alike.