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 15 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:
Start by zesting and juicing the lemons, then set the juice and zest aside. In a small pot, whisk together the sugar and cornstarch until fully combined. Add the lemon juice, zest, and plant-based milk, stirring until everything is well mixed and smooth, with no lumps of cornstarch.
Set the pot over medium heat and let the mixture come to a gentle simmer. Keep an eye on it, stirring often. It will start to brighten and thicken, reaching the right consistency in about 8 to 10 minutes.
Once the curd reaches the desired thickness, remove the pot from the heat. The goal is a thick yet pourable consistency. It is thick enough when it clings to the back of a spoon. Add the butter to the hot curd, stirring until it’s fully melted and blended in.
Transfer the curd to a heat-safe container and let it cool to room temperature. Give it a stir now and then as it cools to help it chill evenly and keep its thick, silky texture.
Store the curd in an airtight container in the refrigerator for up to 2 weeks or longer in the freezer.
Alright, let’s get started. 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. Make sure to stir the curd occasionally as it is cooling.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.
