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    Home » Desserts » Vegan Lemon Curd

    Vegan Lemon Curd

    Published: Feb 16, 2022 · by Nico

    Jump to Recipe

    Vegan lemon curd is so tasty, light and easy to make. It's a flavour bomb made with 5 simple ingredients, without eggs and in literally 5 minutes.

    You can use vegan lemon curd for vegan lemon bars, for a crunchy vegan lemon tart, for a lemon crostata, or you can just eat it with a spoon our of the saucepan.

    vegan lemon curd
    On this page:
    • What to expect
    • Ingredients and substitutions
    • How to make vegan lemon curd
    • How to use lemon curd?
    • Variations
    • Storage
    • Recipe

    What to expect

    Louise holding a vegan lemon bars

    Vegan lemon curd is the dairy-free and egg-free version of lemon curd, a fruity dessert popular in England around the 19th and 20th century, served during tea time with scones and biscuits as an alternative to jams.

    Vegan curd is easier to make than regular one, and it is absolutely delicious.

    Ingredients and substitutions

    lemon curd ingredients
    • Plant milk: you can use any plant milk, such as oat milk, soy milk, almond milk, coconut milk, rice milk and so on.
    • Sugar: any.
    • Cornstarch: this is essential to thicken the curd.
    • Lemons: lemon curd requires lemon juice and lemon peel. Make sure your lemons are ripe, and I would also recommend to get organic ones, since we are using the peel.
    • Turmeric: to add the yellow colour to our vegan lemon curd. You won't taste it, it's just for color.

    How to make vegan lemon curd

    The secret to great lemon curd is, well, good lemons, or better, their peel and juice.

    So as a first step, remove the peel from one lemon and add it to a medium saucepan.

    lemon peel in a sauce pan

    Then take 3 medium-size lemons, you can reuse the zested lemon and the peeled lemon, cut them in half, and squeeze their juice.

    You’ll need ⅓ cup or 80 grams of lemon juice. Pass it through a sieve and into a small container and set aside. 

    Filtering the lemon with a sieve is important because we don’t want any lemon pieces or seeds in our lemon curd.

    squeezing the lemons

    Now to the medium saucepan, add 2 cups or 500 grams of plant milk of your choice, we use rice milk, ½ cup or 100 grams of sugar, we use cane sugar, and ½ cup or 60 grams of cornstarch to help the lemon curd thicken. 

    Then if we want to give it some yellow color, we can add a pinch of turmeric powder.

    lemon curd before cooking

    Whisk to remove all lumps, then bring onto medium heat and keep stirring till the curd thickens up. 

    Remove the lemon peel, then add the lemon juice and keep stirring for another minute until the lemon juice is fully absorbed by the curd.

    vegan lemon curd in a saucepan

    And here you go, that’s our vegan lemon curd and It’s absolutely incredible!

    vegan lemon curd in a bowl

    How to use lemon curd?

    Our three favourite recipes to use this vegan lemon curd are:

    Easy vegan lemon bars

    vegan lemon bars

    Vegan lemon tart with crunchy base

    Vegan lemon tart with crunchy crust
    Vegan lemon tart with crunchy crust

    Lemon crostata with a soft base

    vegan lemon tart with soft crust
    vegan lemon tart with soft crust

    Variations

    Did you know that you can make fruit curd with pretty much any citrus fruit?

    Try our orange curd recipe that we use in our delicious orange cake.

    a slice of vegan orange curd cake
    vegan orange curd cake

    Or get creative and substitute grape fruit, tangerine, passion fruit, or mango for the lemon, making your own fruit curd.

    Storage

    Store the vegan lemon curd in the refrigerator for up to 3 days. The curd will get thicker in the refrigerator, so before using it again, you'll have to warm it up again and whisk it for about a minute to remove lumps.

    In some cases, if the curd is too dry, you might need to add 2 tablespoons of plant milk.

    Recipe

    vegan lemon curd

    Vegan lemon curd

    Author: Nico
    Vegan lemon curd is so tasty, light and easy to make. It's a flavour bomb made with 5 simple ingredients, without eggs and in literally 5 minutes.
    You can use vegan lemon curd for vegan lemon bars, for a crunchy vegan lemon tart, for a lemon crostata, or you can just eat it with a spoon our of the saucepan.
    Print Recipe Pin Recipe Share Recipe
    5 from 1 vote
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine International
    Servings 2.5 cups
    Calories 345 kcal

    Ingredients
     
     

    • 2 cups plant milk (almond, oat, rice, soy, or other)
    • ½ cup sugar
    • ½ cup cornstarch
    • 1 pinch turmeric (for the yellow color)
    • ⅓ cup lemon juice

    Instructions
     

    • To a medium saucepan, add the peel of one lemon (the peel, not the grated zest), plant milk, sugar, cornstarch and a pinch of turmeric to add a light yellow colour.
      Stir with a whisk till there are no lumps.
      lemon peel
    • Squeeze the lemons to produce ⅓ cups (80 grams) of lemon juice. Filter it with a sieve and set it aside (you don't want small bits of lemon in the curd).
      filtering lemon juice
    • Bring the saucepan onto medium heat and stir the liquid with a whisk until it thickens.
      cooking curd
    • Add the lemon juice and keep stirring with the whisk to incorporate the lemon juice in it until it's fully absorbed by the custard.
      adding lemon juice
    • Your lemon curd is ready when smooth and creamy.
      vegan lemon curd ready

    Video Recipe

    Vegan DINNER | Mini pizzas, Chickpea stew on cauliflower rice and Lemon bars

    Nutritional Values

    Nutrition Facts
    Vegan lemon curd
    Amount Per Serving
    Calories 345 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 1g
    Potassium 302mg9%
    Carbohydrates 72g24%
    Dietary Fiber 1g4%
    Sugar 46g51%
    Protein 6g12%
    Vitamin A 744IU15%
    Vitamin B6 1mg50%
    Vitamin C 26mg32%
    Vitamin E 5mg33%
    Vitamin K 1µg1%
    Calcium 267mg27%
    Folate 67µg17%
    Iron 1mg6%
    Manganese 1mg50%
    Magnesium 3mg1%
    Zinc 1mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or follow us on Facebook, Instagram, or Pinterest. It would mean the world to us 🙂

    If you liked this recipe, you might also like:

    • Best Vegan Brunch Recipes
    • Vegan custard (pastry cream)
    • Best Plant-Based Desserts | 43 recipes for any occasion

    « Cauliflower Rice
    Vegan lemon bars »

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