Vegan Lemon Curd
Make this easy Vegan Lemon Curd in just 10 minutes! It’s creamy, tangy, and perfect for spreading on toast, filling pastries, or topping your favorite desserts. No eggs, no dairy, just pure lemony goodness!
Servings: 8
Calories: 113kcal
Ingredients
- 1 cup unsweetened non-dairy milk I used soy milk
- ⅓ cup fresh lemon juice
- ⅔ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon zest
- 2 tablespoons vegan butter optional, but recommended
- ¼ teaspoon turmeric or few drops of yellow food coloring optional, I used food coloring
Instructions
- Mix ingredients: Mix all the ingredients in a saucepan, except the butter. If you're using food coloring, it's better not to add it yet, as the color can fade while cooking.
- Cook until thickened: Cook over medium heat, whisking frequently, until it thickens, about 5 minutes.
- Add the butter: Remove from heat and add the butter. Stir until fully incorporated.
- Add food coloring and refrigerate: Add food coloring until you get the color you want. Pour the curd into a jar or bowl and cover it with plastic wrap, making sure it touches the curd to avoid a skin forming. Once it cools, you can take the wrap off.
Notes
- Keep the lemon curd in an airtight container in the fridge for 1-2 weeks.
- You can freeze it for up to 3 months. Use a freezer-safe container, leaving room for expansion. To use, thaw it in the fridge overnight.
Nutrition
Serving: 1serving | Calories: 113kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 38mg | Potassium: 54mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 117IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 0.2mg
