There are three main reasons why I wanted to share my recipe for Easy Vegan Lemon Curd today.
Reason 1: because it's super yum. The best reason of all! Do I need more reasons than that?
Reason 2: Mother's day is coming up and this would make a gorgeous homemade gift. This vegan lemon curd requires only 6 ingredients and takes 10 minutes to make! Pour this into a fancy jar and tie a little bow or serve as a luxurious addition to breakfast in bed. Oh la la!
Reason 3: I'm planning a trip to England and I wanted to celebrate with this classic English treat. Yay travel!
This easy vegan lemon curd is the perfect combination of tart and sweet. It's wonderful for spreading on pastries such as my Super Easy Vegan Croissants, serving with pancakes or French Toast, dolloping on non-dairy ice cream, adding it to vegan yogurt parfaits, spreading between the layers of my vegan vanilla cake, or just eating directly out of the jar by the spoonful (I don't judge).
Did you see the part that said I was planning a trip to England? I just booked tickets to London with my amazing boyfriend, Adam, woot woot! Even though I have dual citizenship (Canadian and British), I've never been to England before and I couldn't be more pumped about it! We will be spending time in both London and Brighton, so let me know in the comments what vegan restaurants I should go to, vegan shops, or other fun attractions I must see. I will be celebrating my birthday while I'm there so let me know if there is something really special I should do. Excited!
If you want to come along with my travels, make sure to follow me on Instagram @itdoesnttastelikechicken where I will be posting about much of my trip.
Back to my easy vegan lemon curd...
To make easy vegan lemon curd: start by zesting and juicing your lemons.
Now, in a small pot, whisk together the sugar and cornstarch. Mixing the sugar and cornstarch first will just help evenly distribute the cornstarch so that no lumps form. Now mix in the non-dairy milk, lemon juice, lemon zest, and turmeric.
Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.
Remove from heat and pour into a heat safe container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools.
Bon appetegan!
Sam.
Easy Vegan Lemon Curd
Ingredients
- ½ cup white sugar
- 1 tablespoon cornstarch
- ½ cup non-dairy milk (such as soy or almond)
- ¼ cup fresh lemon juice (about 2 lemons)
- 2 teaspoons lemon zest (from about 1 lemon)
- ⅛ teaspoon turmeric (optional for colour)
Instructions
- In a small pot, whisk together the sugar and cornstarch. Now mix in the non-dairy milk, lemon juice, lemon zest, and turmeric. Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.
- Remove from heat and pour into a heat safe container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools.
Nutrition
Tam says
Amazing!
I have so missed lemon curd since becoming vegan and this is just delicious. It tastes exactly like I remember
Kat says
Looks fabby!
I only have one suggestion... Cinnamon!
Or Nutmeg!
Ooooo! 😀
*salivating*
lol
Or clove!
Oh heck, just add the pumpkin spice, lol!
Just a pinch... 😉
Jeremy says
I'm British and try to be vegan at lunchtime. This recipe was really interesting. The end product reminded me of my mother's lemon meringue pie filling, which she made from a packet kit. The concept is halfway between an English blancmange (milk set with cornstarch) and a Sicilian gelo (fruit juice or puree set with cornstarch). Both of these are desserts set in a mold. I would definitely adapt this recipe to make a dessert that way. I will also try using plant milks in blancmange.
Ashley Rios says
Do you think I could replace half the sugar with Eritheroyl? Or
Monk fruit Splenda
Tiffany C says
I ran out of eggs and i had to make lemon curd for my fruit tarts & this is the first recipe i came across. This is the most delicious lemon curd ever & im never going to make this with eggs ever again! Thank you!!!
Susan Anvin says
Would this be suitable for canning and longer term storage? My main problem with lemon curd is that it must be used quickly because of dairy and eggs. I'm less familiar with non-dairy milks and if they would keep if canned with proper sterilization.
Chris How says
I tried this and we can't get over how simple it was to make, and how good the result is!
Hannah says
Can this be followed with passion fruit instead of lemon? If so, how many passion fruits should I use?
Jeremy says
I would try the juice of 1 passion fruit and adding an extra 1/4 cup of almond milk. Passion fruit creme brulee calls for the juice of 4-5 fruits to 2 cups of cream, so this seems about right or perhaps just a little weak.
Brenda B. says
Top notch lemon curd. Your method is easy and uses simple ingredients. I used a thick coconut cream and thinned it with the tiniest bit of oat milk. Perfection!
Parul Shah says
can I add vegan butter at the end ?
Sara says
Made it and the texture is a bit off putting.. sort of like snot? Tastes good and am crossing fingers that as it cools it sets up a bit better in terms of texture
Chantelle says
This recipe worked out perfectly for my daughter's birthday breakfast. We served it on top of a stack of blueberry pancakes and it was so delicious!
Carol says
OH. MY. STARS! This was SO amazing. Seriously. You knocked it out of the park on this one. I’m only a few weeks vegan and this was just what I needed! I kid you not, it’s better than my non vegan lemon curd! Keep up the strong work!
florence says
omg! im making this for a second time! it is amazing and rly easy to make! love will be using it often but now i need to get back to stirring it!XD
Sophie Gowers says
So incredibly yummy. I put this inside blueberry muffins and it was to die for all my non vegan family loved it too. Also had some with yoghurt and it was so tasty. Was super easy and quick to make so I’ll definitely be making again.
Sophie Wilde says
I.forgot to ask in my comment ,would it be at all possible to make this with bottled organic lemon juice or plain ordinary Jif?? I'm still not going out the house due to pandemic ( I am disabled & on chemo) so can't just pop out to the shop for lemons??
The other thing is...if the quantity of sugar to cornflour is altered a bit...OMG this would make a truly wicked version of lemon Turkish Delight ,man he add a few chopped pistachios for even more colour & toss in cornstarch& icing sugar
Dori says
I just made this to use to use as a filling for plain vanilla cupcakes. I think it is wonderful! The tartness will be a welcome flavor to cut through the sweetness of a cupcake that is just vanilla with a buttercream frosting. I know the plain cupcakes are boring for many but this will add a nice zip. Thanks!
nora says
I NEVER comment on recipe blogs but I just needed to say holy fuck this stuff is AMAZING! I'd been craving lemon curd for months, I had ZERO expectations for this recipe - it just seemed too simple - and honestly thought all the reviews were fake or something, but oooooh my god this might be even better than real lemon curd! and it's definitely 100x easier and healthier! This is truly a genius recipe. You are a witch.
And it worked despite the fact that I made some crazy substitutions! I used oat milk, added a few tablespoons of coconut butter for richness (I think this did help and coconut flavor undetectable), and craziest of all used zero-glycemic/zero-calorie monkfruit sweetener instead of sugar, and all my omni family thought this was real-deal lemon curd. Absolutely insane. This is going into lots of vegan holiday cookies. Thank you!
Sam Turnbull says
Haha!! Love it! Thrilled you enjoyed it so much, nora 🙂
AriH says
I totally agree, this is an amazing recipe. I doubled it, using Meyer lemons, 3/4 cup of Monk fruit sweetener and oat milk, a tablespoon of coconut oil, and a teeny pinch of Kala Namak, to give it a faint reminiscence of eggs. Perfect!!
Evie says
Can this be used inside a lemon meringue pie I will bake?
iris says
I would bake the crust, fill it with the curd, then top with your merengue (all the way to the edges). Then place it into oven to "cook" the merengue and get it a bit golden. Watch carefully for it not to burn. Let cool on wire rack completely. Place in fridge to chill. This is what I do, but with mini pie-tart pans. I sometimes use graham cracker crust. I even replace the sugar with Truvia since this is just for hubby and he is diabetic. Absolutely loves being able to have his most favorite pie in the world. Sometimes he just wants the pie portion without the merengue, just puts a dollop of whipped cream on top. This recipe can be halved easily.
Jane Monaghan says
So glad to find your fabulous recipe, I won't have to go without lemon curd any longer, YAY. Thanks for sharing. I've just made it for my Mum and had a tiny bit spare so had it on toast with homemade vegan butter and it was devine!
Can't wait to try the seitan pepperoni!
Sam Turnbull says
So happy you loved it, Jane 🙂
Evie says
Would it work to use this for a lemon meringue pie and bake it?
Tricia says
Has anyone tried canning this or a variation of it? Looking for a vegan lemon curd to can along with some jams for holiday Brunch gift baskets
leona says
its way too sweet for me. super weird texture when youre used to normal lemon curd but a great alternative so long as you aren't expecting it to be the same 🙂 id prob reduce the sugar by about 1/3 next time. I dont know how long I was whisking for, over 5 mins but just kept going til it was done, didnt need to add any corn flour like some have.
Malin says
I used hermesetas sweetener no sugar and not as much. It worked perfect!
restaurantthatdeliversnearme.website says
Thanks for the post.
Daisy says
lemon curd looks great! Do you think the lemon curd is thick enough to use for a wedding cake? would I have to add more cornstarch? I just don't want that taste of cornstarch
kt says
I've been meaning to make this for AGES, but finally got around to it last night. The lemon flavor is amazing! My tweaks:
* I used 1/4 c. vanilla soy milk and 1/4 c. plain/unflavored soy.
* it wasn't getting thick at the 5-minute mark, so I added a tiny bit more cornstarch, turned the heat up slightly, and that did the trick. Don't get discouraged - I think I was probably whisking it for at least 8-10 minutes before it got to the consistency I wanted. 🙂
I let it set up overnight in the fridge, and it's perfect this morning! I'm going to make some mini tarts to put this in, and I'm also thinking about a lemon cake with vegan cream cheese icing and lemon filling.
Thanks for an amazing recipe!
Deborah Hill says
This recipe is divine. Had not eaten any lemon curd since being vegan so thought that i would try this and it is so simple and yet tastes amazing. Was a little worried when stirring it that it was not going to thicken up, but it did and once in the fridge, has thickened up nicely. I cant see it making it onto anything, its likely to just get eaten straight out the jar. Recipe definitely a keeper.
Tamara Raposo says
Brilliant, simple, yumii and that colour?? thank you!!! Halved the sugar though
Do you think it could work with coconut sugar? Sorry if i am repeating something.
Sam Turnbull says
Awesome!
cherie pickering says
Would arrowroot starch or tapioca work instead of corn starch??
Would it be possible to make a passionfruit curd using this as a base?
Amanda Edmonson says
I made this a second time and it didnt thicken up. What can I do to get it thicker? I plan on using it tomorrow.
Laura says
Omg I was thinking the exact same thing. Did you end up doing it?
Lee says
Did you try with arrowroot starch or tapioca? I can't have corn so would love an alternative.
Lea B says
Needed a last minute gift for my stepmother who loves lemon curd. Needless to say, the present was spot on as this lemon curd is (quote) “The best I’ve ever had.”.
Had a few leftovers and drizzled them over vanilla ice. Can highly recommend!
Thanks for this amazing, creamy, lemony delight. This is going to be a new staple.
Sam Turnbull says
Wonderful!! So happy it was enjoyed 🙂
Sammy says
HiCan this lemon curd be used as a topping in a tart shell ?
Thank you
Amanda says
I've had this recipe bookmarked on me "to make" list for a while now, and finally got to making it this morning. It was amazing, and I love the bright pop of yellow! What I really love about the ingredient list is how shelf stable the ingredients are, meaning it's a perfect recipe to whip up while staying at home. It makes me wish there was some kind of vegan clotted cream recipe I could make up to go with it. I had it on some homemade bread this morning, but I can't wait to try it with scones!
Sam Turnbull says
Amazing! Thrilled you enjoyed it so much 🙂
Laura says
Bosh do a sweetened cashew cream to go with their scones and it’s
Taylor Dickey says
Hi Sam, do you think this would work with tapioca starch as a substitute for the cornstarch?
Marisa says
Yum! Easy and delicious. First batch serving as filling in a vegan vanilla cake with lemon buttercream frosting. But would be heavenly smeared on scones. Will definitely make again/often. Gorgeous, easy recipe. Thanks so much for creating and sharing!
Sam Turnbull says
Thrilled you enjoyed it so much, Marisa 🙂
Amanda says
I’m not vegan but I’m looking to make this for my in-laws. As it’s tough getting groceries right now, and I’m only making half the recipe, can water be used instead of the non-dairy milk? Or is there something required in the milk that would be greatly missed if not used?
Sam says
This is amazing! I used powdered sugar, as I had only that option or brown sugar available. This lemon curd is UNBELIEVABLE! It will be my filling for a very spongy lemony cake, which is still in the oven. Looking so forward!
Sam Turnbull says
So happy you love it, Sam! Great name by the way 😉
Elizabeth shepherd says
I love lemon curd. I am in England and you will be spoilt for choice in London and Brighton, just look at happy cow.have a great trip. Oh, and make yourself a lemon meringue pie,also quintessentially English high tea .
Sam Turnbull says
Thanks so much, yes I had a great time there and a ton of great food!!
Donna says
ADDICTING! Not sure if you used that adjective in your description but feel free. Great recipe, couldn't be simpler and wow, the taste is superb - tart, sweet, perfect consistency. I've never liked curd because of the eggy-ness; after making this I can't imagine why anyone would ever want it any other way. Don't see a link to post to a picture but I made it to go with a simple little vegan vanilla cake (not yours Sam, I was looking for a square pan single layer option - but yours is next especially for the cupcakes). Winner recipe.
Sam Turnbull says
Thrilled you loved it so much, Donna!
Kate says
Hi Sam, I have scrolled through the comments and not found anything about using in a lemon tart (pardon if a comment slipped by and I did not see it). Will the consistency of this lemon curd be thick enough to stand up in a tart if left in the fridge? If not, do you recommend an addition to the recipe that would allow for that? Many thanks- love your recipes!
Sam Turnbull says
I haven't tried it, but I think it would. To make it extra-firm you can also just add more cornstarch 🙂
kate says
Wonderful, thank you!
Sb says
How did your tarts turn out, I'm planning to make them today. How much extra cornstarch did you use?
Pa says
Hello! How long can this curd sit out for? I’m planning to use it as a filling for my Macarons and they would be sitting out for around 4-6 hrs. Will it be okay as there’s no eggs in it?
Sam Turnbull says
I think it should be fine. Enjoy!
Lori says
Hello! I am a baker but this was First time making a vegan curd. Recipe worked out well thickened nicely with a nice lemony taste (I used Meyer lemons instead) however I am finding it to have a bit of a corn starchy after taste and tongue feel. Is this normal ?? I’m going to give it another shot but make a corn starch slurry first with the lemon juice. But just wondering if it’s perhaps something I missed or did wrong. Thank you!!
Sam Turnbull says
Hi Lori, I've never had that happen before, perhaps it needs a little more cooking?
Radhika says
I dont have lemons but I have oranges. Can I just switch out with oranges or do I have to adjust the recipie, and if yes how? Thanks!
Lindsey says
Thanks for posting this. Worked perfect for us. Spot on delicious. 🙂
Sam Turnbull says
Yay! Thrilled you enjoyed it!
Trishna says
So excited to surprise my bf with this. We're transitioning to vegan and but lemon meringue has always been his favorite dessert.
For the nondairy milk, do I need to specifically use a sweetened and/or vanilla variety for best outcome?
Sam Turnbull says
I always cook with "original" non-dairy milk so I can control the sweetness to my own taste preference. If you are looking for a lemon meringue pie recipe I have a recipe for that in my cookbook. ENjoy!
Alex Abraham says
I haven't actually made this yet, but all the comments are really encouraging, but could I ask, instead of turmeric, do you suppose I could use a tiny drop of yellow food colouring instead?
Sam Turnbull says
Yes, that should work fine. Enjoy!
Alex says
Yup, I made it, and used a capful of yellow colouring instead of turmeric! It's Egg-sactly the right colour (do you see what I did there? 😉 and tastes divine! I topped the pie with aquafaba whisked up into peaks and it's amazing!! Great recipe. It thickened up, no problem, but as others have said, it may take a little longer than the recipe states. It just depends... on goodness know what - but it works brilliantly!
Linda says
Hi Sam,
Could you please you let me know how much in grams is the 1/2 cup measurement.
I would love to make the lemon curd but someone has had difficulty with it thickening.
I am in the UK and cup measures that I have found here all seem to vary and I am concerned that the precise tablespoon size wouldn’t be compatible with what over here seem random sizes.
Sorry to trouble you with this as I enjoy reading your recipes, but have always found cup measures stop me actually trying them out .
Have a great holiday.
Thanks, Linda
Sam Turnbull says
Hi Linda, you can just click on the "metric" button which is directly below the list of ingredients and it will convert for you. This feature is on all of my recipes 🙂
Debbie says
I have so many lemons.....Can you freeze the lemon curd??
Sam Turnbull says
Generally freezing cornstarch-based sauces isn't recommended, but you could try some more of my lemon recipes to use up those lemons. Enjoy!
David Whitaker says
You could try arrowroot to thicken instead of cornstarch, as it is freeze-thaw stable. Try an Asian market to source arrowroot.
Cathy Coelho says
Can I make this using rice milk instead of soy or almond milk. My granddaughter is allergic to both nuts and soy, as well as other things?
Sam Turnbull says
Absolutely! Enjoy 🙂
Liz says
Hi! I'm making vegan lemon and with lemon curd as the filling, can I make this days in advance, will it be just fine?
Sam Turnbull says
Yep! Store it in the fridge and it should keep for several days without problem. Enjoy!
Molly Willoughby says
This is a cool recipe but mine didn't thicken at all; I cooked it a lot and even added some xanthan gum! But yeah maybe i'll add coconut cream or more gum because I cooled it overnight and it's still liquid.
Sam Turnbull says
Did you make sure to add the cornstarch? Cornstarch thickens sauces when cooked which is what gives this the correct consistency. 🙂
Judy says
You can increase the amount of cornstarch. Easy Peasy.
Jean says
This was great!! I used it as filling inside a cake. If you make this and it did t thicken you did not heat it enough!
Sam Turnbull says
So happy you enjoyed it, Jean!! 🙂
CarolineW says
We had my four year old’s birthday party at a local park from 10-12, so the kids wouldn’t be out at the hottest time of day. I made a brunch buffet and used the lemon curd as part of a yogurt parfait bar. I put out plain coconut and almond yogurt with granola, blueberries, strawberries, mango and the lemon curd. The kids loved being able to self serve and many of the parents commented it was the best kid’s party food they had ever seen!
I had made a triple batch, so the leftover curd went to my neighbor’s potluck. I sliced a loaf cake really thin and had strawberries and blueberries with the curd to put on top. It was a hit there too.
Sam Turnbull says
Wow! What a wonderful brunch idea! I'm so happy you loved the curd as an addition 🙂
CaraKir says
OMG I just made this for a vegan pie and its amazing I switched out the lemon for calamansi (a native citrus fruit in the Philippines) and it tasted so good. Added a bit of coconut cream to the curd to make a good pie filling☺️
Sam Turnbull says
Sounds delicious! So happy you enjoyed 🙂
Dawn says
AMAZING!!! My goodness! This curd is so delicious it fooled my husband. He was shocked to find out this recipe was vegan. It will be a my new standard to go with scones, shortbreads, or cookie filling.
Thank you so much for sharing it with us.
Sam Turnbull says
Awesome!! Love that! So happy you love it so much, Dawn 🙂
carol says
The next batch of lemons I bought were so different to my previous ones. The new ones are very very sour, whereas the previous were much sweeter. So I suppose that would make the difference in the amount of sugar needed in the recipe. The good thing is that this lemon curd is always good whether sweeter or less sweet.
Sam Turnbull says
Great to know it's always enjoyed!
Sasha says
This works really well I added a bit too much turmeric as it looked really pale but the deep yellow colour comes when it cooks. Next time I will reduce the turmeric as there was a slight taste. I had some natural extract so added two tsp of that. I might reduce the sugar next time too for a bit more lemony tang. Really delicious though, thanks
Sam Turnbull says
Yes, turmeric tends to darken when cooked 🙂 Glad you enjoyed!
carol moss says
Me again. I'm going back to the original tablespoon of cornstarch as with the rounded tablespoon it was a bit too thick when cold from the fridge. Great recipe!
Sam Turnbull says
Haha! Glad you're enjoying it!
Carol says
I love this recipe and have made it 3 times now, only I changed the amount of sugar to half, i.e. quarter of a cup of sugar; the cornstarch I made into a slightly rounded tablespoon and I used only half of the one eighth teaspoon turmeric. My mother used to make the non-vegan lemon curd and I remember it very well. I am so happy to have this vegarn recipe now. I changed the amounts of the ingredients not for health reasons but because in my opinion it turns out much more like the original lemon curd this way.
I needed silken tofu to make a lemon frosting for a cake but silken tofu has disappeared from the stores where I live for a long time. This lemon curd was the perfect solution that saved the day. Thanks so much.
Sam Turnbull says
So happy you love it and were able to make it your own, Carol 🙂
Sheri says
I was looking for a quick, non-dairy desert and this was perfect. I used this card to fill cup cake size vegan crusts. Worked well.
I used Stevia instead of sugar, 1/1, and it turned out good. I had to triple/quadruple the recipe to fill the 12 crusts.
Thank you. Can't wait to try it with vanilla ice cream!
Sam Turnbull says
Glad you enjoyed!
Mona says
I've been cooking/baking for decades; prepared both the lemon curd and coconut whipped cream, and BOTH failed miserably. Lemon curd never thickened at all, passed it off as "lemon sauce". Whipped cream was a total fail, and if it had been successful, tasted like nothing but coconut (used Trader Joe's Coconut Cream, followed recipe precisely, as always) Ended up having to use real whipped cream, mixed it with the "lemon sauce" to create cake filling (for a party with over 30 people...)
Sam Turnbull says
Hi Mona, cornstarch is the thickener in the lemon curd, did you perchance substitute that with something different? I'm wondering because there are no other comments where someone had trouble with it thickening...
Anne says
For me the trick to get it to set was getting it to a boil, it thickened instantly. Took longer than 5 minutes, but oh my what an amazing result!
Sam Turnbull says
Glad you enjoyed it, Anne 🙂
Sheri says
I just finished making this in two batches for the first time. My "guess" is you did not get it hot enough and whip it long enough. I whipped it on boiling for almost 2 minutes and it worked!! I believe had I done any less it wouldn't have set up.
Just my humble opinion, hope it helps.
Aimee B. says
OMG, thank you for this lovely easy recipe, Sam!! This was awesome! I made it today to use up some lemons I'd bought. I ended up using it as a filling in mini phyllo tarts, which I topped with coconut whipped cream. They were perfect and went together super quick. Definite keeper!. You're the best!! XO
Sam Turnbull says
Aww yay!! Thrilled you loved it so much, Aimee 🙂
Lauren says
Great recipe! If you're in the mood for some good cocktails in London, check out Old Bengal Bar near Liverpool Street, they are amazing in there! They have the loveliest outdoor garden with heated seats and blankets, every time i'm in London I find time to go for a Singapore Sling there 🙂
Sam Turnbull says
Thanks for the tip!
Yulca says
I've wanted to try this since it was published & finally made it today. Had to improvise ingredient-wise, bc all I had were a huge lime (but no lemons) and readily grated lemon zest from the baking section of my grocery store. But nevertheless: Yum! Will put it into croissants for a friend's house warming on Saturday. Loved the taste, that it can be made in advance & that it literally took 10 min (incl. clean-up). New staple!
Sam Turnbull says
Yay! Thrilled you enjoyed it so much, Yulca 🙂
Candi Mastroianni says
So happy to see NUTRITION information. That really is a blessing to type 2 diabetics who need to count carbs!
Sam Turnbull says
Glad you find it helpful, Candi!
Jess says
Hi Sam! Lemon curd is my mom's favourite. Do you think I could can/jar this to save for when she comes to visit?
Thanks in advance 🙂
Sam Turnbull says
I'm sure you could, but you would have to use proper canning techniques which I don't know that much about. Enjoy!
Patricia says
Did you ever try to can the vegan lemon curd? I'm looking for a recipe I can can for holiday gift baskets.
Karen says
This is amazing! I've tried other vegan lemon curd recipes but they were awful, this really tastes like traditional lemon curd! My vegan family member is in Canada for six months at the moment but I'll definitely be making this again when she's home
Sam Turnbull says
Aww that's awesome, Karen! Thrilled you loved it so much!!
Linda says
Looks amazing! Do you use unsweetened milk?
Sam Turnbull says
You can use either for this recipe and it should turn out just fine. Enjoy!
Julia PHillips says
Go to Mildred's in Soho in London. Lovely couple who've been there forever and yummy food!
Sam Turnbull says
Oooh! I'll check it out 🙂
Gill says
Hi Sam, I just made this & it's absolutely delicious! Thank you for all your fabulous easy recipes!
Sam Turnbull says
Aww that's wonderful! Thrilled you enjoyed it so much, Gill 🙂
Tasha says
I got the email with this recipe and had to make it right away! Of course, I needed something to put it on so I made your vanilla cake too Both are delicious and so easy to make!
Sam Turnbull says
Yay!!! So thrilled you loved it so much, Tasha 🙂
Nancy says
You have to come to Brixton! We have at least 5 100% vegan cafes and restaurants including Caribbean, Eritrean and a creperie, a vegan bakery (Ms Cupcake) and a cheesemonger (La Fauxmagerie)... it’s an easy place to be vegan!
Sam Turnbull says
Amazing!!
Page says
Little Ginger, 100%plant based food at the Kingston market place London. I've never been to London but I follow on Instagram, and the food looks amazing!
Sam Turnbull says
Will check it out, Thank you!
Mairi Winstanley says
Hi, is there an alternative to the cornflour please? Thanks
Brenda says
Arrowroot can replace the cornstarch 🙂
Sam Turnbull says
You could substitute arrowroot powder, just as Brenda said 🙂
Emma says
Hands down - a visit to Mildred’s for dinner is a must! There can be a bit of a wait to get in but it’s so worth it!
http://www.mildreds.co.uk
Sam Turnbull says
Amazing, thanks! I will check it out 🙂
Bajan Mum says
Mmm! My parents will be visiting me from the Caribbean in June and my mum's favourite dessert is lemon meringue pie, so I'll guess I'll be incorporating your lemon curd into it. I'm drooling already.
You have to visit the Temple of Seitan restaurants in either Hackney or Camden. Awesome food, although I've only been once (I don't live in London anymore). Make sure if you go that you don't eat anything beforehand. And order as many things off the menu as possible, lol.
Sam Turnbull says
Awesome! If possible, I recommend the lemon meringue pie recipe from my cookbook as it will set properly 🙂 Thanks for the tips 🙂
Ilene says
Happy upcoming Birthday! Wishing you and BF lots of wonderful adventures!
As it happens, my family will be celebrating 3 milestone birthdays by visiting Toronto in June (we're in SW Ohio, USA)..
I am hoping you might be able to suggest some really wonderful vegetarian restaurants we should try.
Thank you so much. Ilene
Sam Turnbull says
Amazing! I love Rosalinda, Planta, Mythology, Fresh, and Hogtown Vegan 🙂
Ilene says
Thanks so much! How cool is that to receive recommendations from a famous blogger??!!
Sam Turnbull says
Haha, you're welcome 🙂
Gill says
Need to make this now!
As for your trip to England, Brighton has loads of vegan restaurants, food for friends and terre a terre are excellent. Also Purezza for vegan pizza.
Museum of London is amazing, goes right back in history to Roman London. Then the obvious places like The Tower of London, London Eye etc.
Have a great trip.
Gill
Sam Turnbull says
Wonderful!! I'm taking notes 🙂
Ali says
Yay - I’ll be making this soon - Meyer lemons were on sale this week at my local market and I bought a ton!
I was in London last year with friends - one of the highlights of the trip was the open air bus tour... sounds super fuddy-duddy but you get to see the whole city and can hop on and off as you please. Well worth the ticket price! Enjoy!
Sam Turnbull says
Great tip! Thank you so much, Ali 🙂
Erin says
Can't wait to try this, and sneakily get my dad to try it too!
So many things for you to do when you come to England, but if you're in London I absolutely recommend you see Mousetrap at one of the small West End theatres 🙂
I've not been to Brighton, but I have mates who love it and visit every year because it's an all round nice, quirky place.
Hope you enjoy your stay here!
Sam Turnbull says
Wonderful, thanks so much, Erin!
Judith Arayaes says
Thank you!!!! Lemon curd was one of those things I loved and ate lots and lots of it. I haven't had it since going vegan, 14 years omg, I making this today!! I bet it's delicious just like all your other recipes
Sam Turnbull says
Oh wow!! I hope you love it, Judith. Sounds like it might be a trip down memory lane!
Karen Flynn says
Oh wow! I was fancying lemon tarts, which I used to make before I became vegan. I was just thinking about this in bed last night, I wake up, and and you’ve sent me the vegan recipe! Thanks for tuning in telepathically!
Sam Turnbull says
Haha! You're most welcome 🙂
Judy Gulliver says
Ummm, yummo. Gonna make this, but curious to know if you have tried freezing any yet?
Sam Turnbull says
I haven't, but I believe it should freeze just fine. Enjoy!