Vegan lemon curd

5 from 1 vote

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.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Dessert

Cuisine: International

Keyword: easy desserts, lemon, Plant-Based

Servings: cups

Calories: 345kcal

Author: Nico

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

USA - Metric

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.
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.
Your lemon curd is ready when smooth and creamy.

Video

Nutrition