Description
This Vegan Lemon Curd is a creamy, tangy, and naturally colorful spread made with fresh lemon juice, coconut cream, and a touch of turmeric. Perfectly sweetened and thickened with cornstarch, it offers a luscious dairy-free alternative to traditional lemon curd. Ready in just 23 minutes, it’s ideal for spreading on toast, dolloping on desserts, or swirled into yogurt.
Ingredients
Liquid and Flavorings
- ½ cup fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon vanilla bean paste
- pinch of sea salt
- tiny pinch of turmeric for colour
Thickening and Sweetening
- 2 tablespoons cornstarch
- 6 tablespoons water
- ½ cup sugar
Dairy Alternative
- ¼ cup thick coconut cream (from the top of a can of coconut milk)
Instructions
- Combine and Whisk Initial Ingredients: In an off heat pan, whisk together the cornstarch, lemon zest, turmeric, water, and fresh lemon juice until completely blended with no lumps.
- Heat and Thicken Mixture: Place the pan over medium-high heat and continuously whisk the mixture for about 6 minutes. The mixture will start to thicken around 3 minutes and keep thickening as you whisk to prevent clumping.
- Add Sugar and Flavorings: Reduce heat to medium and slowly add the sugar, whisking thoroughly to incorporate. Then add the sea salt and vanilla bean paste, stirring well. Continue stirring for another 2 minutes, whisking vigorously if any lumps form.
- Incorporate Coconut Cream and Further Thicken: Remove the pan from heat and stir in the thick coconut cream, whisking vigorously to blend it fully. Return the pan to medium heat and gently warm for about 5 more minutes, stirring occasionally until the curd thickens further. Taste and adjust sugar if needed for a balance of sweet and tart.
- Cool and Serve: Remove from heat and transfer the lemon curd to the refrigerator to cool completely. Any subtle coconut flavor will mellow during cooling. Serve chilled as a spread or dessert topping.
Notes
- Whisk continuously during heating to prevent lumps and ensure smooth texture.
- Use fresh lemon juice and zest for the best vibrant flavor.
- If you prefer a more tart curd, reduce the sugar slightly or add more lemon juice.
- Coconut cream should be thick, taken from the top of a chilled canned coconut milk for maximum creaminess.
- Store leftover curd in an airtight container in the fridge for up to 5 days.
- This recipe yields a large batch, perfect for gifting or multiple uses.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Vegan, Western
