Description
This Vegan Lemon Curd is a tangy, creamy, and dairy-free spread made from fresh lemon juice, zest, and vegan butter. Perfect for adding a zesty twist to desserts, toast, or pancakes, it’s thickened with cornstarch and gently cooked on the stovetop to achieve a smooth, luscious texture without any eggs or dairy.
Ingredients
Scale
Primary Ingredients
- 200 g granulated sugar
- 2 tablespoons lemon zest (freshly zested)
- 40 g cornstarch (or ground arrowroot starch)
- 250 ml lemon juice (freshly squeezed)
- 160 ml soy milk
- 50 g vegan butter (block-style)
- ¼ teaspoon ground turmeric (optional, for color)
Instructions
- Prepare: Zest and then juice your lemons. Set aside a large mixing bowl and fine-mesh sieve for later use.
- Flavor the sugar: Add the sugar and lemon zest to a saucepan. Use your fingertips to rub the zest into the sugar until the sugar crystals feel wet and fragrant.
- Whisk in the ingredients: Stir in the cornstarch into the sugar and zest mixture until evenly combined. Pour in the lemon juice and soy milk and whisk thoroughly until the mixture is smooth with no lumps.
- Cook: Place the saucepan over medium heat (low if on a gas cooker). Continuously whisk the mixture for about 10 minutes until it thickens enough to coat the back of a spatula. Alternate between using a whisk and a rubber spatula to prevent sticking. Once thickened, remove from heat and whisk in the turmeric if using.
- Sift: Place the cold vegan butter into the large mixing bowl and set the fine-mesh sieve on top. Pour the hot lemon curd through the sieve, using a spatula to press it through. Whisk the curd and butter together until fully smooth and emulsified.
- Chill: Cover the surface of the lemon curd with plastic wrap to prevent skin formation. Let it cool at room temperature for 10-15 minutes, then refrigerate for at least 1 hour to let it thicken further.
- Use or store: After chilling, use the lemon curd in your recipes or transfer it to an airtight container. It can be refrigerated for up to 2 weeks or frozen for several months. To loosen the curd if it becomes too firm, gently warm it in a saucepan before using.
Notes
- Use fresh lemons for the best flavor and brightness in your curd.
- The turmeric is optional and used only to enhance the color, giving it a natural yellow hue without affecting flavor.
- Be sure to whisk continuously while cooking to prevent lumps and avoid burning the curd.
- Storage tips: keep refrigerated in an airtight container for up to two weeks or freeze for long-term storage.
- To achieve a runnier consistency, gently reheat before serving.
