How to Make Vegan Lemon Curd
This vegan lemon curd is a zesty, velvety delight that’s ready in just 12 minutes. Its smooth, creamy texture and bright, tangy flavor make it perfect for spreading on toast, filling pastries, or dolloping on desserts.
Ingredients
- zest of 2 lemons
- 3 tablespoons cornstarch
- 1/3 cup water (2 ½ floz/71ml)
- 1 cup sugar (8oz/225g)
- juice of 4 large lemons about 1/2 cup (4floz/115ml)
- 1/4 cup unsweetened almond milk (2floz/57ml)
- 1/4 cup coconut oil (2oz/57g)
Instructions
- Place the lemon zest and cornstarch in a medium saucepan over medium heat. Gradually whisk in the water to make a smooth paste, then whisk in the lemon juice and sugar.
- Whisk constantly and slowly until the sugar has dissolved. Continue to cook the curd while whisking until it becomes very thick. This will take 7-10 minutes.
- Once the mixture begins to thicken, turn the heat down to low and add the almond milk and coconut oil. Stir until melted and smooth then remove from the heat.
- Pour the hot lemon curd into a bowl or jar and allow to cool completely at room temperature. Lay cling wrap directly on the curd and store in the refrigerator for up to 3 weeks.
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