Vegan Lemon Curd Recipe
This simple vegan lemon curd is so easy to make! It's sweet and tangy, and is the perfect spread for tea time, or anytime. Use on toast, vegan biscuits, scones, or your favorite baked goods! With 5 simple ingredients, and 10 minutes, you'll have a sweet treat!
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Dessert, spreads
Cuisine: English
Servings: 12
Calories: 69kcal
- ¾ cup organic cane sugar
- ¼ cup corn starch
- 1 cup unsweetened almond milk
- ⅔ cup fresh lemon juice about the juice of 5 lemons
- 3 tablespoon lemon zest about the zest of 3 lemons
- ½ teaspoon turmeric
Zest three lemons, and juice 5 lemons. Place lemon juice through a metal strainer to remove seeds, and pulp.
Add the almond milk, lemon juice, lemon zest, sugar, corn starch, and turmeric to a small to medium saucepan over medium heat.
Whisk constantly until it begins to thicken and bubble. Remove from heat.
Pour into a jar. It will thicken immediately. Allow to cool.
- Recipe will keep in the refrigerator for up to 5 days.
- I don't recommend substituting the sugar for coconut sugar or maple syrup. This will discolor the curd, and also have an effect on the structure and consistency.
Calories: 69kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 19mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg