Vegan Lemon Curd
A silky smooth and tart lemon topping that tastes incredible on biscuits, pancakes, toast, muffins, yogurt, and ice cream. It also makes a fantastic filling in tarts, trifles, and pies.
Equipment
- stove
Ingredients
- ½ cup sugar*
- ¼ cup cornstarch**
- 1 cup unflavored unsweetened plant milk
- ½ cup lemon juice (about 3 lemons)
- 1 tsp lemon zest
- Dash of turmeric*** optional
- 2 Tbsp vegan butter optional
Instructions
- In a saucepan, whisk together the sugar and cornstarch. Whisk in the milk.
- Turn the stove on to medium heat. Whisk in the lemon juice, lemon zest, and turmeric.
- Stir occasionally until the lemon curd thickens, about 5-10 minutes.
- Turn off the stove, stir in the vegan butter (if using), and allow the curd to cool slightly.
- Transfer to a lidded container and store covered in the refrigerator for up to two weeks.
Notes
* I prefer using raw sugar since it retains minerals and nutrients, though it may lend a light natural brown hue to the lemon curd. The turmeric covers this up with a bright yellow hue. I also like using ½ cup sugar, but you can use ¾ cup to 1 cup if you like sweeter lemon curd.
** You may substitute arrowroot starch for the cornstarch, if needed.
*** The turmeric is optional since it’s used solely for color. You can add just a pinch for a slight yellow hue, ¼ teaspoon for a vibrant sunshine color, or something in between. I used ¼ teaspoon.