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Vegan Lemon Curd
www.theconsciousplantkitchen.comThere's nothing easier than a simple, zesty, homemade vegan lemon curd. Delicious as a dessert topping or spread, this buttery yet dairy-free lemon curd is sweet with a tart, sour lemon flavor.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-lemon-curd/ or scan the QR code here ➡️
Servings: 8 servings (1/4 cup) or 1 pie (8 inches)
Calories: 153.7kcal
Ingredients
- 1 cup Almond Milk
- ¾ cup Lemon Juice
- 1 cup Sugar
- 2 tablespoons Dairy-Free Butter (Unsalted)
- 6-8 tablespoons Cornstarch
- ⅛ teaspoon Turmeric or natural yellow liquid food coloring
- 1 tablespoon Lemon Zest
- ¼ teaspoon Salt
Instructions
- Add sugar, salt, and cornstarch in a non-stick saucepan - use 6 tablespoons for a lightly thick curd and 8 tablespoons for a firmer texture closer to custard. Whisk well to combine.
- Whisk in lemon juice, plant-based milk of choice, and turmeric.
- Bring the saucepan to medium-high heat and whisk constantly and gently, until a light boil forms. Reduce to medium heat, switch to a silicone spatula, stir, and cook for 3-4 minutes, until the mixture thickens, bubbles form on the sides of the pan, and it looks glossy.
- Remove from heat and whisk in vegan butter and lemon zest.
- Transfer the lemon curd to a glass jar, cool down at room temperature for an hour, then store it in the fridge for up to 4 days.
Nutrition
Serving: 1serving (1/4 cup) | Calories: 153.7kcal | Carbohydrates: 32.1g | Protein: 0.3g | Fat: 3.3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.6g | Trans Fat: 0.5g | Sodium: 64.5mg | Potassium: 25.7mg | Fiber: 0.2g | Sugar: 25.6g | Vitamin A: 1.4IU | Vitamin C: 8.9mg | Calcium: 39.4mg | Iron: 0.1mg | Magnesium: 1.6mg | Phosphorus: 2.9mg | Zinc: 0.02mg