Vegan Lemon Curd

Homemade Vegan Lemon Curd is tangy, perfectly sweet and SO easy to make! Creamy and smooth, with no eggs. Perfect for scones, biscuits and other baked goods!

 

Makes 10 SERVINGS

Equipment needed: small saucepan, whisk, grater

Total Time: 10minutes

 

Ingredients: 

  • 1 cup unsweetened almond or coconut milk
  • 1/2 cup fresh squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons vegan butter
  • 1/4 teaspoon turmeric or few drops of yellow food coloring, optional
  • tiny pinch of salt, optional

 

Method: 

  1. Add all ingredients to a small pot and warm over medium heat, whisking frequently until the mixture thickens. It will take 5-10 minutes.
  2. It will still be quite thin and runny when warm, which is perfectly fine and you can serve it immediately if desired. For a thicker curd, refrigerate it for a few hours or overnight. Makes about 2 cups.
  3. Serve over biscuits, scones, pancakes, waffles, french toast, regular toast, english muf-fins, in crepes or as a layer in lemon cake. Enjoy!
  4. Cool for 25-35 mins. Dust with icing sugar and serve warm, or chill for a few hours and then serve. Keeps up to two days in the fridge