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.
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.
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).
Bring the saucepan onto medium heat and stir the liquid with a whisk until it thickens.
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.