Vegan Lemon Curd


If you’ve followed this blog for any amount of time you know that I like to bake. Quite a bit actually. But in a world of Pinterest and Instagram, it can be a bit misleading when it comes to the difficulty level of certain things. One of the things I’ve struggled with is lemon curd. Not just lemon curd, I’ve manged to screw up both grapefruit and blood orange curd as well. I watch the Great British Baking Show all the time and I see those contestants whipping up a “quick curd” like it’s as simple as making whipped cream or boiling water. It’s frustrating! While I am by no means a baking expert, I’ve put in enough time that I expect a certain amount of success right off the bat, especially with a recipe that usually is qualified by an “easy” or “simple” in the title. All of that to say that I decided I wanted to make Lemon Meringue Cupcakes the other day, but I didn’t want to do all of that work just to find myself with a ruined filling AGAIN. So I did took to the internet to find a different EASIER curd recipe. That led me this recipe for a quick and easy vegan lemon curd by Domestic Gothess. And you know what? It worked!!! Easy peasy and I could give the leftovers to my vegan coworker who told me later that she put it over ice cream. So a big thank you to Hannah, you are a lifesaver!

Ingredients

  • finely grated zest of 2 lemons (optional – omit for a smooth curd)
  • 3 Tbsp cornflour (cornstarch)
  • 100 ml (1/3 cup + 1 Tbsp) water
  • juice of 4 large lemons (about 200ml)
  • 200 g (1 cup) granulated sugar
  • 60 ml (1/4 cup) unsweetened almond milk (or soya milk)
  • 70 g (4 Tbsp) vegan spread (or use coconut oil)

Instructions

  1. Place the lemon zest and cornflour in a non-reactive pan (such as stainless steel). Gradually whisk in the water to make a smooth paste then whisk in the lemon juice and sugar.
  2. Place over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick.
  3. Turn the heat down to low and add the almond milk and vegan spread, stir until melted and smooth then remove from the heat.
  4. Pour the hot lemon curd into a couple of clean (preferably sterilized) jars. Seal them and place in the fridge overnight to set before serving. Store in the refrigerator and use within a couple of weeks.

About Julie

My name is Julieanna Bucior, but I go by Julie (unless I'm in trouble). I'm thirty one. I am a bookkeeper by day, rogue fashion designer/crafter/amateur baker by night. I spend most of my time feeling like a kindergartner trapped inside an adult's body. I love reading, hanging out with my crazy cats and being silly. I'm pretty much the girl next door, with a twist.