This Easy Vegan Lemon Curd taste just like regular lemon curd! It’s the perfect balance of sweet and tart and is beautifully creamy. It’s a perfect topping for pancakes and almost any dessert, or even eating it with a spoon!
I love all things lemon! There I said it, I admitted it and I’m not ashamed. Now that I got that off my chest, I can now speak about this recipe with extreme bias. One day while sitting on the couch watching Bojak Horseman I realized that it wasn’t easy to purchase vegan lemon curd anywhere. I mean what would I top my vegan blueberry muffins with or even my orange cranberry scones? When I was vegetarian, making lemon curd at one was genuinely one of my favourite baking scientist moments. I used to eat it with spoon friends – that’s how good it was. After that, my journey began. Trust me – this is the recipe that you never thought you needed!
Vegan Lemon Curd is a rich and smooth dessert topping. It’s a combination of a tart flavour with a creamy sweetness. Due to its consistency, it can be used as a spread to replace jam on toast or even a topping on desserts. Traditionally it is made with butter and egg yolks to make it creamy, but the vegan version gets the same smooth and incredible taste with some easy ingredients you probably already have.
In fact, one of my favourite things about this lemon curd was how easy it was to make. Although I used to love making vegetarian lemon curd, I was always aware of how temperamental it was. I knew I could make this recipe at like, 2 am in the morning (this is my life) and still be able to pull it off easily. It’s as easy as just following the instructions. Simple.
To make this vegan lemon curd is a very simple process. Best of all? You would only need 8 ingredients to get the key base texture, texture taste and look.
Add cornstarch, lemon zest, turmeric, water, and lemon juice in a pan. Can someone say One Pot! Make sure to whisk well so that the mixture does not clump up. The cornstarch essentially works here as the egg replacer, and the turmeric is purely for colour only, so you want the tiniest pinch possible!
After about 5-6 minutes remover from heat. After that add some sugar (slowly) them vanilla extract and a pinch of salt. This should be whisked on medium heat for about 2 minutes or so. Here is where the creaminess and sweetness come in to play.
Slowly incorporate coconut cream to the mixture as well but do this off heat. Never forget to keep whisking. Clumpy-ness is natural, this can all be whisked away (Get it?). Place the pan back on the medium heat for 5 minutes and voila! You have a perfectly creamy, playfully tart and satisfyingly sweet Vegan Lemon Curd.
Enjoy friends! If you make this post about an Easy Vegan Lemon Curd, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
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