Description
This vegan lemon curd is everything you want it to be: bright, buttery, tangy, and perfectly thick, without a single egg or drop of dairy. It’s made with simple pantry ingredients and comes together in under 15 minutes—no tempering, double boiler, or fancy equipment needed.
Ingredients
- ¾ cup (150g) granulated sugar
- 2 tablespoons + 1 teaspoon (19g) cornstarch
- ¼ teaspoon turmeric, optional for color
- Pinch of salt
- 1 cup lemon juice
- ½ cup non-dairy milk
- 1 tablespoon lemon zest
- ¼ cup (½ stick) vegan butter, cold
Instructions
- Start with your dry ingredients. In a medium saucepan (off heat), whisk together the sugar, cornstarch, turmeric, and salt.
- Add liquids and zest. Pour in the lemon juice, non-dairy milk, and lemon zest. Whisk until the sugar and cornstarch are fully dissolved, leaving no lumps.
- Thicken to a loose gel consistency. Place the pan over medium heat. Stir occasionally and cook for about 8 minutes, or until the mixture thickens into a loose gel and starts to bubble.
- Add the butter. Remove from heat and whisk in the cold vegan butter, 1 tablespoon at a time. It will turn glossy, creamy, and silky smooth.
- Optional: Pass through a strainer. To make your curd completely smooth, you can pass it through a fine mesh strainer to remove the lemon zest.
- Chill. Pour the mixture into a heatproof container, let it cool slightly, and chill for at least 1 hour. It will thicken even more in the fridge.
Notes
- Storage: Store it in an airtight container in the fridge for up to 7 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stove Top