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vegan lemon curd spoonful
thehamptonsvegan

VEGAN LEMON CURD

This creamy, sweet, tart, tasty treat has all the love of a lemon curd recipe but without the eggs and dairy.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 cups
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 4 - 5 lemons -200 ml juice or 7 ounces
  • 24 grams corn starch -3 tablespoons
  • 1 pinch turmeric for color -1/8 teaspoon optional
  • 94 ml water -1/3 cup +1 tablespoon
  • 200 grams organic granulated sugar -1 cup
  • 59 ml soymilk -1/4 cup
  • 54 grams vegan butter -or refined coconut oil -4 tablespoon

Equipment

  • zester
  • lemon juicer
  • candy thermometer- optional
  • kitchen scale- optional

Method
 

  1. First, zest two lemons, (or more if you're using zest to decorate the top of a dessert such as lemon bars). Then, juice all the lemons to get about 200 ml ( 7 ounces) of juice.
  2. Mix the zest of two lemons with cornstarch and turmeric in a medium-sized, heavy-bottom sauce pot.
  3. Whisk in the water, then the juice and sugar.
  4. Cook over medium heat, whisking until the mixture becomes thicker, bubbly, and more transparent and yellow. It should coat the back of a spoon. It should reach about 175 degrees Fahrenheit on the candy thermometer if using.
  5. Remove from heat and add the soymilk and butter. Stir until melted and smooth.
  6. Pour into a heat-safe glass container and let cool before covering. Refrigerate for 1-2 weeks. The lemon curd will continue to thicken after chilling.

Notes

Dessert ideas:
Pour it into a graham cracker pie crust, chill, and top with vegan whipped cream before serving.
Bake a shortbread cookie crust, add the lemon curd, and chill. Then dust with powdered sugar and top with extra zest before serving.
Swirl into ice cream or yogurt.
Use as a doughnut, cupcake, or cake filling.
Use lemon curd instead of frosting on a sheet cake then add a dollop of whipped cream (or a layer of whipped cream) before serving.