Description
This vegan lemon curd is a creamy, tangy, and dairy-free spread made with fresh lemon juice, zest, soy milk, and vegan butter. Perfect as a topping or filling, it is thickened with cornstarch and gently cooked on the stovetop, offering a vibrant and zesty flavor without any animal products.
Ingredients
Scale
Main Ingredients
- 200 g granulated sugar
- 2 tablespoons lemon zest (freshly zested)
- 40 g cornstarch (or ground arrowroot starch)
- 250 ml lemon juice (freshly squeezed)
- 160 ml soy milk
- 50 g vegan butter (block-style)
- ¼ teaspoon ground turmeric (optional, for color)
Instructions
- Prepare: Zest and juice your lemons. Set aside a large mixing bowl and a fine-mesh sieve for later use.
- Flavor the sugar: In a saucepan, mix the sugar and lemon zest by rubbing the zest into the sugar with your fingertips until the sugar feels slightly moist.
- Whisk in the ingredients: Add cornstarch to the sugar and zest in the saucepan and whisk to combine. Pour in the lemon juice and soy milk, whisking thoroughly to create a smooth, lump-free mixture.
- Cook: Place the saucepan over medium heat (or low heat if using gas) and continuously whisk the mixture for about 10 minutes until it thickens enough to coat the back of a spatula without running off. Alternate between using a whisk and a rubber spatula to avoid sticking. Remove from heat and whisk in turmeric if using.
- Sift: Place the cold vegan butter in the large mixing bowl and strain the hot lemon curd through the fine-mesh sieve into the bowl. Use a spatula to help push it through, then whisk the curd into the butter until smooth.
- Chill: Cover the lemon curd’s surface with plastic wrap and let it cool for 10-15 minutes at room temperature. Then transfer it to the refrigerator to chill for at least 1 hour until thickened.
- Use and store: Once chilled, use the lemon curd as desired or store it in an airtight jar in the fridge for up to two weeks. It can be left at room temperature if used the same day, gently reheated to loosen, or frozen for several months and thawed overnight.
Notes
- Use granulated sugar for best texture and sweetness.
- Freshly zest lemons before juicing for maximum flavor and aroma.
- Freshly squeezed lemon juice provides the best natural acidity and brightness.
- Soy milk is used here as a dairy-free liquid base; other plant milks with neutral flavor can be substituted.
- Block-style vegan butter helps achieve a creamy texture similar to traditional lemon curd.
- Cooking on medium to low heat and continuous stirring prevents lumps and burning, ensuring a smooth curd consistency.
