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Vegan Lemon Curd

Sweet, spreadable lemon curd without eggs.

Course Dessert
Cuisine vegan
Keyword vegan lemon curd
Prep Time 10 minutes
Cook Time 5 minutes
Servings 24 Tablespoons
Calories 52 kcal

Ingredients

  • 330 ml Full-fat coconut milk (1 + ⅓ cups) see note 1
  • 100 g Caster sugar (½ cup)
  • 120 ml Fresh lemon juice (½ cup)
  • Zest of 1 Lemon
  • 6 Tablespoons Cornflour (cornstarch) see note 2
  • 2 Tablespoons Dairy-free margarine
  • Vegan yellow food colouring (optional)

Instructions

  1. Add all of the ingredients into a saucepan and mix well before turning on the heat.

  2. Turn up the heat to medium-high. Stir continuously until it begins to bubble and thicken. This should only take a minute or two.

  3. When the mixture is thick enough to coat the back of a wooden spoon, remove it from the heat.

  4. If you like smooth lemon curd, strain the mixture into a bowl to get rid of the zest. If you prefer the zest left in, just skip this step.

  5. Leave it to cool completely then transfer into a sterilised jar.

Recipe Notes

  1. Make sure to mix the coconut milk to combine the creamy part and the water before measuring. Light coconut milk will also work.
  2. This vegan lemon curd is thick and spreadable. If you want it to be runnier, use 3-4 tablespoons of cornflour instead of 6.
  3. Store in the fridge for up to 1 week and stir before use.
Nutrition Facts
Vegan Lemon Curd
Amount Per Serving (1 Tablespoon)
Calories 52 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 7mg0%
Carbohydrates 6g2%
Sugar 4g4%
* All values are an estimate only and will vary depending on the food brands used.