Vegan Lemon Curd

Vegan Lemon Curd

This Vegan Lemon Curd is the perfect sweet and tangy treat to elevate any dessert! It’s rich, smooth, and has all the bright, zesty flavors of traditional lemon curd—without any dairy or eggs. It’s easy to make and a perfect addition to cakes, scones, or simply spread on toast. My mom used to make this, and I’m so glad to have found the recipe again—it’s just as delicious as I remember!

Ingredients:

1 cup fresh lemon juice (about 4 lemons)

1 tablespoon lemon zest (from about 1 lemon)

1 cup granulated sugar (or use a sugar substitute of choice)

1/4 cup coconut oil (melted) or vegan butter

1/4 cup cornstarch

1/4 teaspoon turmeric (optional, for color)

1/4 teaspoon salt

1/2 cup water

Instructions:

Mix the dry ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, turmeric (if using), and salt.

Add the liquids: Slowly add the lemon juice, lemon zest, and water to the dry mixture while whisking constantly to ensure there are no lumps.

Cook the curd: Place the saucepan over medium heat. Stir constantly with a whisk to prevent the mixture from sticking to the bottom. The mixture will begin to thicken after a few minutes.

Add the coconut oil: Once the curd has thickened, remove the saucepan from the heat and stir in the melted coconut oil (or vegan butter). Continue stirring until the curd is smooth and glossy.

Cool and store: Allow the curd to cool to room temperature before transferring it to a jar or airtight container. The curd will continue to thicken as it cools.

Serve: Once cooled, spread the curd on toast, use it as a filling for cakes or pastries, or enjoy it by the spoonful!

Note: This vegan lemon curd can be stored in the refrigerator for up to 1-2 weeks. It thickens up nicely in the fridge and is perfect for a variety of desserts!

Thank you for trying this delicious and easy vegan lemon curd recipe! Be sure to keep checking back for more amazing recipes like this one!