Easy Vegan Lemon Curd

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Easy Vegan Lemon Curd

6 ingredients and 10 minutes to make. Serve with pastries, layer between cakes or dollop onto non-dairy ice cream.
My Notes:
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Meal Type: Breakfast, Dessert
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Soy-Free
Tool: Stove
Ingredient: Lemons
Servings: 8 (makes about 1 cup)
Calories: 54kcal
Ingredients
  • 1/2 cup(s) white sugar
  • 1 tablespoon(s) cornstarch
  • 1/2 cup(s) plant-based milk (such as soy or almond)
  • 1/4 cup(s) lemon juice (about 2 lemons)
  • 2 teaspoon(s) lemon zest (from about 1 lemon)
  • 1/8 teaspoon(s) turmeric (optional for colour)
Instructions
  • In a small pot, whisk together the sugar and cornstarch. Now mix in the non-dairy milk, lemon juice, lemon zest, and turmeric. Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.
  • Remove from heat and pour into a heat safe container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools. 
Notes
Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk. 
Nutrition
Calories: 54kcal | Carbohydrates: 14g | Potassium: 7mg | Sugar: 12g | Vitamin C: 3.6mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan