Vegan Lemon Curd
You won't find any eggs or dairy butter in this vegan lemon curd! It's just as silky and buttery as the traditional version, with a deep, zesty flavor and just the right amount of sourness. Enjoy it over scones, pancakes, crêpes, or drizzled over oatmeal!
Ingredients
- 1/2 cup (100 g) sugar
- 1 tbsp finely chopped lemon zest (from 2 lemons)
- 3 tbsp (45 ml) fresh lemon juice
- 2 tbsp (16 g) cornstarch
- 1/8 tsp ground turmeric
- 1/16 tsp kala namak salt (Optional)
- 1/2 cup (120 ml) plant-based cream (I used 31% fat cream)
- 1/4 cup (56 g) vegan butter (diced into 1-inch/2.5cm cubes)
Instructions
- Combine the sugar and lemon zest. Add the sugar and finely chopped lemon zest to a bowl. Using your hands, rub the lemon zest with the sugar. This step releases the essential oils from the zest, resulting in a more intense lemon flavor.
- Mix the other ingredients. Transfer the sugar, lemon zest, lemon juice, cornstarch, turmeric, kala namak, and plant-based cream to a saucepan. Whisk until the cornstarch is dissolved.
- Heat until thickened. Heat the mixture over medium heat, whisking constantly. Once it reaches a boil, the lemon curd will slightly thicken.
- Stir in the butter. Remove from the heat and add the vegan butter. Whisk until the butter has melted and the mixture looks glossy.
- Strain it. Finally, strain the lemon curd through a fine-mesh sieve to remove the lemon zest and get a very smooth consistency.
- Chill in the fridge. Transfer the lemon curd to a glass jar and cover it with plastic wrap touching the surface (this helps prevent a skin from forming on top). Let the lemon curd cool for 30-45 minutes before transferring to the fridge. Chill for at least 6 hours or overnight before using.
- You can store this lemon curd for up to 10 days in the refrigerator.
Notes
Use fresh lemons. This is key! Your lemons should be as fresh as possible, with firm skin and a bright yellow color. Bottled lemon juice won't cut it here!
Dissolve the cornstarch. Whisk the cream and cornstarch well before heating to make sure the cornstarch is completely dissolved. This will give you a smooth, lump-free curd.
Cover with plastic wrap. To prevent a skin from forming on top of your lemon curd as it cools, press a piece of plastic wrap directly onto the surface of the curd.
Let it cool completely. Don't judge the consistency of your lemon curd when it's still warm. It will thicken significantly as it cools and chills.
Nutrition
Serving: 1 tbsp | Calories: 74 kcal | Carbohydrates: 7 g | Protein: 0.5 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 0.5 g | Sodium: 22 mg | Potassium: 4 mg | Fiber: 0.02 g | Sugar: 6 g | Vitamin A: 0.2 IU | Vitamin C: 1 mg | Calcium: 0.4 mg | Iron: 0.02 mg
