Description
This Vegan Lemon Curd is a luscious, dairy-free spread made with fresh lemon juice, zest, and plant-based ingredients. Perfectly tangy and creamy, it’s a versatile addition to desserts, toast, or as a topping. Ready in about 40 minutes, this recipe yields a large batch that keeps well refrigerated or frozen, making it ideal for vegan and dairy-free diets.
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 juice your lemons, setting aside a large mixing bowl and a fine-mesh sieve for later use to strain the curd for smoothness.
- Flavor the sugar: Combine the granulated sugar and lemon zest in a saucepan. Use your fingertips to rub the zest into the sugar until it feels moist, releasing the lemon oils and enhancing the flavor.
- Whisk in the ingredients: Add cornstarch to the saucepan and whisk it evenly into the sugar and zest mixture. Pour in freshly squeezed lemon juice and soy milk, whisking thoroughly until smooth with no lumps.
- Cook: Place the saucepan on medium heat (or low heat if using gas) and whisk continuously for about 10 minutes until the mixture thickens to coat the back of a spatula. Alternate between spatula and whisk to avoid sticking. Once thickened, remove from heat and whisk in turmeric for color if desired.
- Sift: Put cold vegan butter in the prepared large mixing bowl and set the fine-mesh sieve over it. Pour the lemon curd through the sieve, using a spatula to press it through if needed. Whisk into the butter until smooth and well incorporated.
- Chill: Cover the lemon curd surface with plastic wrap, let it cool for 10-15 minutes at room temperature, then refrigerate for about an hour to thicken fully.
- Use or store: Use the chilled lemon curd as a spread or in recipes. Store in an airtight jar in the fridge for up to 2 weeks, or freeze for several months. Reheat gently to soften as needed.
Notes
- Note 1: Granulated sugar ensures smooth texture; you can substitute with a fine caster sugar if preferred.
- Note 2: Use fresh lemon zest for maximum flavor and aroma; dried zest won’t provide the same intensity.
- Note 3: Freshly squeezed lemon juice is essential for bright, natural tartness.
- Note 4: Soy milk serves as a creamy dairy-free milk substitute; other unsweetened plant milks can be used but may alter flavor slightly.
- Note 5: Use solid block-style vegan butter to help the curd set properly and add richness.
- Note 6: Stirring constantly when cooking prevents lumps and burning, ensuring a silky-smooth curd.
