Vegan Lemon Curd

This vegan lemon curd is sweet, tart, lemony, and creamy. It's a delicious spread to slather on toast or biscuits, and topped onto coconut yogurt, chia pudding, pancakes and waffles!

Course Breakfast, Dessert, Snack, Sweets

Cuisine 1 pot, gluten-free, nut-free, soy-free

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 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 or corn 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