Here’s an easy, smooth vegan lemon curd 🍋—great for toast, pancakes, cakes, or spooning straight from the jar.
🍋 Vegan Lemon Curd
Ingredients
- ¾ cup fresh lemon juice (about 3–4 lemons)
- Zest of 2 lemons
- ¾ cup sugar (white or cane)
- 1 cup full-fat coconut milk (or oat/soy milk for lighter curd)
- 2 tbsp cornstarch (cornflour)
- ¼ tsp turmeric (optional, for color)
- Pinch of salt
- 1–2 tbsp vegan butter (optional, for richness)
Instructions
- In a saucepan, whisk together sugar, cornstarch, salt, and turmeric.
- Slowly whisk in lemon juice and coconut milk until smooth.
- Add lemon zest.
- Cook over medium heat, stirring constantly, until thickened (about 5–8 minutes).
- Remove from heat and stir in vegan butter if using.
- Let cool slightly, then transfer to a jar. It will thicken more as it cools.
Storage
- Keep refrigerated for up to 1 week.
Tips & Variations
- For extra tang: add more zest.
- For less sweetness: reduce sugar to ½ cup.
- For ultra-smooth curd: strain before chilling.
If you want, I can share a low-sugar version, a no-coconut version, or ideas for desserts using lemon curd 🍰✨
