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A clear jar filled about half way with vegan lemon curd.

Easy Vegan Lemon Curd

Author: Yasmin Henley
742kcal
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Prep 2 minutes
Cook 5 minutes
Total 7 minutes
An easy 5-minute vegan lemon curd that tastes just like the real thing, with no eggs or butter required! This recipe gives you that perfect tangy lemon taste and is great on its own, in baking, or used as a breakfast topping for pancakes, yoghurt, and waffles.
Servings 1 cups
Course Baking
Cuisine British

Ingredients

  • 2 lemons (juiced)
  • 1 lemon zested
  • 140 g caster sugar
  • 2 tablespoon cornstarch
  • 140 ml milk
  • 15 g butter
  • 0.25 teaspoon turmeric

Method

  1. Add the sugar and cornstarch to a saucepan and stir to combine.
    140 g caster sugar, 2 tbsp cornstarch
  2. Add the rest of the ingredients and then place the pan over medium heat.
    2 lemons, 1 lemon, 140 ml milk, 15 g butter, 0.25 tsp turmeric
  3. Whisk the mixture constantly for ~5 minutes until it thickens, becoming a smooth yellow curd.
  4. Remove from the heat and allow to cool in the pan for about 10 minutes - the curd will be very hot! It will also continue to thicken as it cools down.
  5. Transfer your vegan lemon curd into your jar or container and store in the fridge .

Nutrition

Calories742kcalCarbohydrates160gProtein5gFat13gSaturated Fat3gPolyunsaturated Fat4gMonounsaturated Fat5gTrans Fat0.1gSodium170mgPotassium416mgFiber1gSugar148gVitamin A1134IUVitamin C90mgCalcium209mgIron1mg

Notes

This vegan lemon curd should keep in an airtight container in the fridge for up to 1 - 2 weeks. You can also freeze it for up to 3 months.

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