Hiya friends! It’s spring season and I am all about the lemon recipes! Last week I brought you my delicious vegan lemon bars, and this week it’s about the vegan lemon curd! This vegan lemon curd is sweet, tart, lemony, and creamy. It’s a delicious spread to slather on toast and biscuits, or topped onto coconut yogurt or chia pudding.
The recipe requires just 7 ingredients to make, and takes less than 10 minutes. It’s such an easy recipe!
So, let me tell you exactly how to make it!
Vegan Lemon Curd Recipe
This vegan lemon curd recipe is:
- quick and easy to make
- requires minimal ingredients
If you love sweet lemon treats than you are going to love this spread. It’s like a delicious spreadable meringue. I could eat it by the spoonful! My favourite way to enjoy lemon meringue is slathered onto bread or scones, and scooped onto yogurt or chia pudding. Think of it as a substitute for jam, featuring lemons!
How to make Vegan Lemon Curd
It is so easy to make vegan lemon curd.
Simply add all the ingredients to a saucepan and cook on medium-heat until thickened to a custard consistency and gelatinous texture, about 10 minutes.
Typically, lemon curd uses egg yolks. But this recipe uses no eggs, of course. It’s thickened using arrowroot flour and I’ve added a pinch of turmeric or it’s beautiful yellow hue. You won’t believe how similar the taste and texture is to the real deal, without eggs!
If you prefer, you can substitute corn starch for the arrowroot flour. They’re both great thickening agents, and gives the lemon filling its perfect meringue texture. Here’s a guide to thickening agents from Food52.
How to use Vegan Lemon Curd
You can also use it as a filling for a vegan lemon cake or shortbread cookies (recipe for those coming soon!).
Other lemon recipes you might like:
If you’re digging this recipe, you might also like these:
- Vegan Lemon Bars
- Lemon Vegan Pasta Salad
- Lemon Almond Cake
- Vegan Lemon Cheesecake Tarts
- Vegan Pancakes: Lemon Chia
So there we have it, a quick and easy vegan lemon curd recipe. It’s sweet, tangy, lemony and creamy. It’s the perfect spread for your favourite baked goods. And, it’s ready in 10 minutes! I think you’re going to love this easy recipe as much as we do.
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Vegan Lemon Curd
- 1/2 cup cane sugar
- 1/2 cup coconut cream
- 1/3 cup lemon juice
- 1 1/2 tbsp arrowroot starch or corn starch
- 1 tbsp lemon zest
- pinch fine sea salt
- pinch ground turmeric for colour
- In a small saucepan, add the sugar, coconut cream, lemon juice, arrowroot starch, lemon zest, sea salt and turmeric. Bring to medium heat and whisk together. Cook, stirring often, until smooth and thickened into a custard consistency and gelatinous texture, 10 minutes.
- Pour into a jar and chill in the refrigerator. (It will continue to thicken as it chills). Slather lemon curd on toast and biscuits, top onto yogurt, chia pudding, pancakes and waffles.
VEGAN – GLUTEN-FREE – GRAIN-FREE – SOY-FREE – OIL-FREE – NUT-FREE
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