Vegan Lemon Curd
Learn how to make delicious vegan lemon curd at home in under 10 minutes, without eggs and with just six ingredients. You can use this curd to bake up all kinds of goodies, from tarts to cakes, or you can smear it on a piece of toast, vegan scones or vegan pancakes.
Servings: 8 (approx. 2 tbsp per serving)
- 3 tbsp lemon juice (from 1 large lemon)
- Zest of 1 lemon
- 1½ tbsp tapioca starch (can use corn starch. Use 1 tbsp starch for a runnier, more spreadable curd and for cake toppings)
- ½ cup oat milk (Soy milk is fine too. Almond milk would work at a pinch but is not as creamy)
- 6 tbsp sugar
- 2 tbsp vegan butter
- ¼ tsp turmeric
Place the starch in the saucepan with the lemon juice and zest and turmeric and whisk. Slowly trickle in the milk, whisking as you do that, to make a smooth mixture. If you add the milk all at once you might have trouble breaking up the lumps, so always trickle it in slowly.
Add the sugar and the butter, cut into pieces, to the saucepan. Place the saucepan over medium low heat and stay right by it, whisk in hand. Whisk it a few times as it heats up.
As soon as you see bubbles appear on the sides of the saucepan, begin whisking the curd. It will start to thicken at this point, and will progress really fast once the curd comes to a boil, so don't walk away.
As soon as the curd is thick enough to form a ribbon when you drop it from a spoon turn off the heat. Pour into a container.
Serving: 2tbsp | Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 30mg | Potassium: 16mg | Fiber: 1g | Sugar: 10g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg