Here’s a simple and delicious vegan lemon curd recipe you can try! It’s creamy, tangy, and perfect for spreading on toast, dolloping on desserts, or filling cakes.
Ingredients
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- Zest of 2 lemons
- 1/2 cup sugar (or to taste)
- 1/4 cup plant-based butter or coconut oil
- 1/2 cup full-fat coconut milk (or any creamy plant milk)
- 2–3 tablespoons cornstarch (or arrowroot powder)
Instructions
- Combine dry ingredients:
In a small bowl, mix the sugar and cornstarch together. - Heat liquids:
In a small saucepan over medium heat, whisk together the lemon juice, zest, plant-based milk, and butter/coconut oil. Heat until the butter melts and the mixture is warm but not boiling. - Thicken:
Gradually whisk in the sugar-cornstarch mixture. Keep whisking constantly until the mixture thickens, about 5–8 minutes. It should coat the back of a spoon. - Cool:
Remove from heat and let it cool slightly. It will continue to thicken as it cools. - Store:
Transfer to a jar and refrigerate. It keeps for up to 1–2 weeks.
✨ Tips:
- For extra smooth curd, strain through a fine mesh before cooling.
- Adjust sweetness to taste; some lemons are more tart.
- You can make it with lime juice for a zesty twist!
If you want, I can also give you a faster, 5-minute blender version that doesn’t even need a stove. It’s super creamy and perfect for when you’re impatient. Do you want that version too?
