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vegan lemon curd
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10-Minute Tart and Creamy Vegan Lemon Curd with Coconut Cream

This vegan lemon curd is sweet, tart, lemony, and creamy. Made simply with lemon juice, cane sugar and coconut cream.
Course Breakfast, Dessert, Snack, Sweets
Cuisine 1 pot, gluten-free, nut-free, soy-free
Diet Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 cup
Calories 847kcal
Author Hannah Sunderani

Ingredients

  • 1/2 cup cane sugar
  • 1/2 cup coconut cream
  • 1/3 cup lemon juice
  • 1 1/2 tbsp arrowroot starch
  • 1 tbsp lemon zest
  • pinch fine sea salt
  • pinch ground turmeric for colour

Instructions

  •  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.

Notes

Vegan Lemon Curd will keep in the refrigerator for up to one week. Store in an air-tight container.
Nutritional information is a rough estimate. 

Nutrition

Calories: 847kcal | Carbohydrates: 125g | Protein: 5g | Fat: 42g | Saturated Fat: 37g | Sodium: 7mg | Potassium: 487mg | Fiber: 4g | Sugar: 102g | Vitamin A: 8IU | Vitamin C: 43mg | Calcium: 32mg | Iron: 3mg