When I turned vegan lemon curd was the one thing I knew I would miss. There are a few brands of vegan lemon curd on the market, but they’re not very cheap! I love lemon curd and it made me sad that I wouldn’t be able to enjoy it so easily any more. However, I don’t accept defeat very easily!

Instead, I found some recipes to make my own lemon curd, began to experiment and tweak them and this recipe was born! This lemon curd is perfect on toast, as part of a desert or just eating out the jar! I have definitely done this! I love to reuse jars as well, such a perfect way to help the planet! Don’t forget to take the label off as I did above! Rookie error!

This lemon curd is creamy, tangy and deliciously sweet. It only takes 5 minutes! Yep, 5. The incredible thing about this recipe is that you can modify it to get a thicker lemon curd to be used in recipes. I’ll be making some lemon bars soon which I’ll share! Traditional lemon curd uses a lot of eggs, but we don’t use egg replacer in this. Instead the cornflour is what gives this recipe it’s texture. I’ve added some notes at the bottom of the recipe if you would like to modify it to be more or less thick. Don’t take out the butter though, it makes it deliciously creamy!

I thoroughly recommend making your own lemon curd, it’s so quick and satisfying to make. It’ll also make a great gift for vegans and non! If you make it as a gift, perhaps you could turn some into deserts. I’ve been thinking of making some lemon curd donuts perhaps! Let me know in the comments what you think and if I should make the donuts!

A dollop of lemon curd really transforms a simple desert into something just that little bit sweeter! What will you use yours for?

Simple Vegan Lemon Curd

Creamy zesty lemon curd, perfect for every occasion.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 5 minutes mins

Course Breakfast, Dessert

Cuisine Vegan

Servings 8

Calories 88 kcal

Ingredients

  

• 1/2 Cup White Sugar
• 2 tbsp Corn Flour
• 1/2 Cup Oat Milk
• 1/2 Cup Lemon Juice
• 1 tbsp Plant Butter
• 1/8 tsp Turmeric Optional but gives a lovely colour

Instructions

 

• Add the sugar and cornflour into a saucepan and mix
• Add the rest of the ingredients and mix
• Over a low heat whisk the ingredients until thickened
• Once the curd is thick enough to coat the back of a spoon pour into a heatproof jar and leave to cool for up to an hour
• Store in the fridge and enjoy for up to a week!

Notes

Please note, the cornflour is what makes the consistency of the lemon curd what it is. If you would like a thicker curd, add in 1-2 tsp more of cornflour. A little goes a long way! If you would like a slightly runnier curd then add 1 -1.5 tablespoons of cornflour.

 

I’ll be creating a recipe using this to make lemon cheesecake and lemon bars so keep an eye out!

Keyword Breakfast, Sweet treat

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