🍋 The Best Vegan Lemon Curd Recipe (Bright, Tangy & Easy!)
🍋 The Best Vegan Lemon Curd (Bright, Tangy & Easy!) 🍋
Lemon curd is a wonderfully luxurious treat. It is a sweet and tangy spread. It is perfect for filling tarts, spreading on scones, or layering in a cake. However, a traditional lemon curd is made with a lot of butter and egg yolks.
This makes it a no-go for anyone on a vegan diet. But the great news is, you do not have to miss out. You can make a rich, creamy, and vibrant vegan lemon curd at home. It is surprisingly simple and requires just a few ingredients.
This guide will give you a foolproof recipe. It delivers all the classic tangy flavor and luscious texture you love. Get ready to make a delicious, plant-based staple for all your baking needs. Let's get cooking! ✅
🤔 What Are the Secrets to a Perfect Vegan Lemon Curd?
To create a perfect vegan lemon curd, we need to replace the eggs and butter. We need to replicate their functions of thickening and adding richness. A few smart, plant-based ingredients do the job perfectly.
For the Thickness: Instead of egg yolks, we will use cornstarch. Cornstarch is a fantastic thickener. It creates a perfectly smooth, silky, and custard-like consistency when heated with liquid. It is the secret to the texture.
For the Richness: To replace the butter, we use a high-fat plant-based milk. The best choice is full-fat canned coconut milk. It provides the richness and creamy mouthfeel of a classic curd. Do not worry, the lemon flavor is so strong you will not taste the coconut.
For the Color: A tiny pinch of turmeric is the secret. It gives the curd a beautiful, sunny yellow color. This mimics the hue that egg yolks normally provide. You will not taste it at all.
🥣 How Do You Make Easy Vegan Lemon Curd?
This simple stovetop recipe is quick and easy. It comes together in about 10 minutes. The hardest part is waiting for it to chill and set. This will become your new favorite vegan lemon curd recipe.
What Ingredients Do You Need?
- 1 cup (240ml) of fresh lemon juice
- 1 can (13.5 oz / 400ml) of full-fat coconut milk
- 3/4 cup (150g) of granulated sugar
- 1/4 cup (30g) of cornstarch
- A tiny pinch of turmeric
- A pinch of salt
- 2 tablespoons of vegan butter (optional, for extra richness)
What Are the Instructions?
1. Make a Slurry: In a small bowl, whisk the cornstarch with about 1/4 cup of the coconut milk. Whisk until it is completely smooth. This prevents lumps from forming in your curd.
2. Heat the Liquids: In a medium saucepan, combine the rest of the coconut milk, the sugar, the lemon juice, the pinch of turmeric, and the salt. Heat over medium heat, whisking until the sugar dissolves.
3. Thicken the Curd: Once the mixture is warm, slowly whisk in the cornstarch slurry. Continue to cook, whisking constantly. The mixture will begin to thicken after a few minutes.
4. Cook and Finish: Once it has thickened, let it bubble gently for about one minute. This cooks out the starchy flavor of the cornstarch. Remove the pan from the heat. If you are using it, whisk in the optional vegan butter until it is melted.
5. Chill Completely: Pour the curd into a clean glass jar. Press a piece of plastic wrap directly onto the surface. This prevents a skin from forming. Refrigerate for at least 4 hours, or until it is completely cold and set. ✨
⭐ What Are Some Delicious Ways to Use Your Vegan Lemon Curd?
This versatile vegan lemon curd can be used in so many ways. It is a fantastic component in many desserts. Here are a few ideas:
- Use it as a bright and tangy filling for a vegan tart or pie.
- Spread it on fresh scones, muffins, or toast. 🥧
- Layer it in a parfait with vegan yogurt and fresh berries.
- Use it as a delicious filling for vegan cupcakes.