Easy Vegan Lemon Curd
6 ingredients and 10 minutes to make. Serve with pastries, layer between cakes or dollop onto non-dairy ice cream. Makes a great homemade gift, lovely for Mother's day or breakfast in bed.
Servings: 8 (makes about 1 cup)
Ingredients
- ½ cup white sugar
- 1 tablespoon cornstarch (+1 teaspoon for extra thick curd, optional—reader tip!)
- ½ cup plant-based milk (such as soy or almond)
- ¼ cup fresh lemon juice (about 2 lemons)
- 2 teaspoons lemon zest (from about 1 lemon)
- ⅛ teaspoon ground turmeric (optional for colour)
Instructions
- In a small pot, whisk together the sugar and cornstarch. (Use 1 tablespoon cornstarch for the consistency shown in the photos, or add an extra teaspoon for a thicker curd—a tip a few readers have recommended!) Now mix in the plant-based 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
Serving: 1serving (recipe makes 8 servings) | Calories: 61kcal | Carbohydrates: 14g | Protein: 0.5g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 59IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 0.1mg
Find it online:
https://itdoesnttastelikechicken.com/easy-vegan-lemon-curd/Scan the QR code for updates, tips, and to ask me any questions!
