Lemon Curd (Vegan)
This lemon curd is bright, tart yet sweet , easy to make and a great addition to many baked goods. Any lemon fan will love it. Bonus : its dairy free and egg free.
Lemon curd is great one to have in any baker’s back pocket. It is comes together in 10 minutes and is customizable to your taste buds – make it sweeter, make it tarter, add more butter and make it creamier. Use it to add lemon flavor to scones, sweet rolls, tarts and even ice cream. If you are a lemon lover and cannot live without lemony desserts than this is for you. I can’t resist and have been know to eat it straight out of the jar, that is how much I love lemon.
What you will need:
This recipe calls for six simple ingredients and only 10 minutes of your time.
- plant based milk – I used oat milk, any milk should work
- cane sugar
- cornstarch
- lemon zest
- lemon juice – only one lemon is needed for the juice and zest
- plant based butter with salt
How to:
Traditional curd is made with egg yolks or whole eggs. We are going to use oat milk as the egg replacement along with a little corn starch to help it thicken and slightly gel. It’s as simple as adding all the ingredients (minus the butter, that is added at the end) to a small pot. Heating it up over medium heat on the stove top, 10 minutes later we have curd. Its so simple, yet so tasty!
Please, make and enjoy.
Lemon Curd (Vegan)
Ingredients
- 6 tbsp / 90grams oat milk
- 3/4 cup / 150 grams cane sugar
- 2 tbsp cornstarch
- 1 tbsp lemon zest ( 2-3 lemons will be needed for juice and zest)
- 1/2 cup lemon juice
- 2 tbsp plant based butter with salt (needs to be room temperature)
Instructions
- In a small pot add the oat milk, cornstarch, sugar, lemon zest and lemon juice, whisk to combine.
- Bring to a light simmer over medium heat on the stovetop, stirring occasionally. It should become brighter and starts to thicken. This process takes me 10 minutes.
- Once it reaches the desired thickness (it will thicken as it cools), remove from the heat and add the butter. Stir to combine. Pour into a heat safe container and set aside to completely cool. The curd can be stored in the refrigerator in an airtight container for up to 2 weeks. It can be stored in the freezer for a few months.
