This homemade vegan lemon curd is a smooth, thick cream, with a wonderful sweet and tart lemon flavour. This curd is made without coconut milk or any other non dairy milks, I like my vegan lemon curd simple and not too rich.
You only need a 5 ingredients, but one is crucial, you need to use fresh lemon for this recipe. Do not use the lemon juice from a bottle.
You can use the curd as a spread for scones, or as a filling for cupcakes, pies or drizzle over ice cream.
Homemade Vegan Lemon Curd
This homemade vegan lemon curd is a smooth, thick cream, with a wonderful sweet and tart lemon flavour.
Servings: 2 /3 cup
Ingredients
- 100 g sugar
- 1/4 cup water
- 3 1/2 tablespoons corn starch
- 1 lemon zest and juice
- 1 tablespoon vegan margarine
Instructions
- Whisk sugar, water and cornstarch together until cornstarch is dissolved
- Pour into a small saucepan and whisk over medium heat, stirring constantly, until it comes to a full boil.
- Boil for 2 - 3 minutes, not stirring. It should be thickened and turning clear.
- Remove from heat and lemon juice, zest and margarine and blend well with the whisk.
- Cool the curd, then refrigerate in a covered container. It thickens as it cools.
For the lemon curd, can I exclude the margarine?
Hello Isa, I haven’t tried the recipe without the margarine. The fat from the margarine adds flavour and creaminess, but it should work without it. Let me know.
You have made my day! This vegan lemon curd is awesome. Thank you, thank you.
🙂 Thank you Barbara
Today I made your vegan lemon cupcakes with this lemon curd filling… all I can say is wow! Moist, tangy, and absolutely delicious. They are disappearing so quickly in my house, you should rename them “Vanishing Lemon Cupcakes”! Thank you for this great recipe.
Vanishing Lemon Cupcakes 🙂 I like that.
This didn’t work for me. It didn’t thicken, and it separated out while in the fridge so that the cornstarch was at the bottom, and the margarine and lemon zest at the top, with sugar water in between. Any idea where I might’ve gone wrong?