Vegan Lemon Curd
The best vegan lemon curd is creamy, tangy, sweet and tart and perfect as a topping on pretty much anything! It's also really easy to make.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 16
Calories: 103kcal
Add the freshly squeezed lemon juice, white sugar, lemon extract, salt, coconut cream, cornstarch and turmeric to a saucepan on medium heat and whisk together.
Keep whisking and alternately stirring until it thickens. Whisk even more vigorously when it thickens so that you make sure it's nice and smooth.
Remove from the heat and pour into a heat safe container and let it cool before placing into the fridge to store.
It will thicken more as it cools and even more in the fridge.
- Lemon extract. If you can't get hold of lemon extract then you can omit it. You will lose a little of the lemon flavor but it will still be perfectly delicious.
- Coconut cream. This should be canned, unsweetened coconut cream. There is no need to separate the cream by chilling the can first, just stir it up and measure out a cup. Alternatively you can use canned, unsweetened, full fat coconut milk.
- Turmeric. This is just for color and can be omitted if you prefer. You won't get the bright color but that's also fine!
- Quantity. This recipe makes just a little shy of two cups (around 450ml).
- Storing: This vegan lemon curd lasts a week in the fridge.
- Freezing: It can also be frozen for up to 3 months and then thawed overnight in the fridge.
Serving: 2Tablespoons | Calories: 103kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 37mg | Potassium: 57mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 0.5IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.4mg