Vegan lemon curd – an intensely lemony, sweet, creamy spread that is totally vegan and ready in under ten minutes!
If you thought that going vegan meant that you had to give up treats like lemon curd then think again; because it is incredibly easy to make a vegan version of the delicious, zingy fruit spread that is just as good as the egg and butter laden original. In fact, it is actually even quicker and easier to make than the non-vegan kind! (No worrying about creating lemony scrambled eggs rather than curd!).
When I say that this stuff is addictive I mean it; despite the fact that it will keep for about three weeks in the fridge, it didn’t even last for three days in my house… It is also incredibly versatile and can be used for so many different delicious things; why not try it:
- spread on toast, muffins or scones
- with crepes or pancakes
- swirled into (vegan) yogurt or ice cream
- to make lemon pie or tarts
- on top of a pavlova (use aquafaba to make a vegan meringue and top with coconut whipped cream)
- to fill a cake or cupcakes
- or just eat it straight from the jar with a spoon…
Vegan lemon curd would also make a great gift, in which case you need to make sure that you sterilise your jars. To do this, just before you start making the curd, heat your oven to 275°F. Wash the jars and lids well in hot soapy water and rinse them thoroughly then place the jars on their sides and the lids upside down on a baking tray and place the tray in the oven. Leave the jars in the oven to dry while you make the curd then carefully pour the hot curd into the hot jars (never pour hot curd into cold jars or vice versa or they may crack), place the lids on and leave to cool before putting them in the fridge.
Here’s what you’ll need:
- finely grated zest of 2 lemons (optional, omit for smooth curd)
- 3 Tbsp cornstarch
- 1/3 cup + 1 Tbsp water
- juice of 4 large lemons (about 200ml)
- 1 cup granulated sugar
- 1/4 cup unsweetened almond milk
- 4 Tbsp vegan spread
(makes about 2 jars)
1.Place the lemon zest and cornstarch in a pan. Gradually whisk in the water to make a smooth paste then whisk in the lemon juice and sugar.
2.Place over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick.
3.Turn the heat down to low and add the almond milk and vegan spread, stir until melted and smooth then remove from the heat.
4.Pour the hot vegan lemon curd into a couple of clean (preferably sterilised) jars. Seal them and place in the fridge overnight to set before serving. Store in the refrigerator and use within three weeks.