Vegan Lemon Curd
Learn how to make vegan lemon curd with simple ingredients. This easy recipe is creamy, tangy, and perfect for vegan desserts and treats.
Ingredients
- 1/2 cup fresh lemon juice about 2-3 lemons
- 2 tbsp lemon zest from about 2 lemons
- 1/4 cup maple syrup or sweetener of choice
- 1/4 cup vegan butter or coconut oil
- 1/4 cup coconut milk or almond milk
- 2 tbsp cornstarch or arrowroot powder
- Pinch of salt optional
Instructions
- Wash and zest the lemons. Then, juice the lemons to get about 1/2 cup of fresh lemon juice.
- In a medium saucepan, combine the lemon juice, lemon zest, maple syrup, vegan butter, and coconut milk. Stir well until all the ingredients are completely blended together.
- In a small bowl, dissolve the cornstarch in 2 tablespoons of water, making sure there are no lumps. Add the cornstarch mixture into the saucepan and stir to combine.
- Cook: Set the saucepan over medium heat, stirring continuously to prevent sticking. The mixture will begin to thicken after 4-5 minutes. Keep stirring until the curd reaches a thick, custard-like consistency. This should take about 8-10 minutes.
- Once thickened, remove the saucepan from heat. Let the curd cool for about 5-10 minutes. The curd will keep thickening as it cools down.
- Transfer the vegan lemon curd into an airtight jar or container and let it cool completely before refrigerating. It will keep in the fridge for 1-2 weeks.
Notes
- Sweetener: You can adjust the sweetness by adding more or less maple syrup depending on your taste. I love the natural sweetness of maple syrup, but agave nectar or coconut sugar would also work.
- Thickness: If you prefer a thicker curd, increase the amount of cornstarch. If you like it a bit runnier, reduce the cornstarch slightly.
- Vegan Butter: I recommend using a high-quality vegan butter for the creamiest texture, but coconut oil can also be a good alternative if you prefer a subtle coconut flavor.
- Storage: Keep your vegan lemon curd in a sealed jar and refrigerate for freshness. It will keep for 1-2 weeks, but I bet it won’t last that long once you taste it!