Easy Vegan Lemon Curd (Gluten-Free)

A really simple, coconut-free vegan lemon curd made from a handful ingredients and packed with zingy citrus flavour. This curd is great for baking, spread and spooning and is ready in 15 minutes.

I love all things lemon-y, especially during the summer, as it is such an uplifting and refreshing flavour and smell. Not to mention that the yellow colours just pop. They cannot help but make you smile. There are so many ways I use lemons every day: a hot lemon drink first thing, lemon juice in my baking to acts a binder, adding lemon juice to dressings and then there are all the fabulous lemon desserts. One thing I was yet to make was a really tasty Easy Vegan Lemon Curd and this is it.

This curd is:

• Easy to make in 15 minutes
• Uses simple ingredients
• Is coconut milk free
• Thick and creamy
• Smooth and indulgent
• Great for baking, spreading and spooning

The inspiration behind this Easy Vegan Lemon Curd is my love for all things lemon, as well as the lack of vegan lemon curd in the shops. They mostly contain dairy and sometimes egg too, whereas this recipe shows just how easy it is to make your own. Most of the ingredients you’ll find in your cupboard and then you only need some fresh lemons.

• Water: this is the base for this lemon curd.
• Cornstarch: mix this with the water to form a runny mix that thickens as you heat the curd. This cornstarch is the magic that makes the texture so great and keeps the curd thickening as it cools. I don’t suggest swapping this for another ingredient.
• Lemon zest: this adds so much extra lemon flavour to the curd and is easy enough to do. I then strain the curd before allowing it to cool to make it as smooth as possible.
• Lemon juice: for the really strong lemon flavour.
• White sugar: even though I love using coconut sugar, white sugar works best for a more authentic lemon curd. You could use granulated or caster.
• Turmeric: this is optional but adds the classic colour. You only need the smallest amount, not even 1/8^th of a teaspoon. It adds a lot of colours but does not affect the flavour.
• Vegan butter: once the curd has thickened a lot, add in the butter. This adds the classic creamy quality to most curds and the buttery texture. I have not tried this with coconut oil or margarine as I stick to butter for the best flavour and texture.
• Plant-based milk: any milk will do here as it helps the mixture set to the correct consistency.

Patience is key when it comes to this Easy Vegan Lemon Curd. Like any recipe using cornstarch, like my Peanut Butter Custard, it seems an age before the mix starts to thicken at all, so be patient. Mine doesn’t start thickening until at least 8-10 minutes and then keep going until it’s bubbling slightly. Removing it from the heat too early will mean the resulting curd isn’t as thick but just as tasty!

This Easy Vegan Lemon Curd is really versatile, and you could use it for so manty recipes. I have a delicious Lemon and Passionfruit bake coming up soon which uses this curd but it would also be great stirred into rice pudding, on top of overnight oat bowls, over ice cream, or spread onto toast for something citrussy.

If you are looking for more lemony and summery recipes, how about my:

• Vegan Lemon and Blueberry Loaf
• Rhubarb and Lemon Donuts with Cream Cheese Frosting
• Vegan Almond Lemon and Rhubarb Cake
• Strawberry Lemon Banana Bread
• Vegan Strawberry Cupcakes

Easy Vegan Lemon Curd (Gluten-Free)

• Servings: 1 small jar
• Time: 30 minutes
• Difficulty: easy
• Print

A really simple, coconut-free vegan lemon curd made from a handful ingredients and packed with zingy citrus flavour. This curd is great for baking, spread and spooning and is ready in 15 minutes.

Ingredients

• 50ml water
• 15g cornstarch
• 1 lemon, zested
• 100ml lemon juice (approx. 2 large lemons)
• 100g white sugar
• Pinch of turmeric, optional for colour
• 35g vegan butter
• 30ml plant-based milk

Directions

1. Add the water and cornstarch to a small saucepan and whisk to dissolve.
2. Place the pan over a medium-high heat and whisk in the lemon zest, lemon juice, sugar and turmeric, if using. Continue to whisk very often and heat for 10 minutes until the sugar dissolves and the mixture thickens (it will take at least 8 minutes to notice it thickening).
3. Turn down the heat to low and stir in the butter and the plant-based milk. Stir until smooth and then remove from the heat.
4. If desired you can now strain the mix through a sieve to remove the bits of zest. Pour into a heat-proof glass jar and allow to cool fully. Keep airtight in the container in the fridge for 5-7 days.

I hope you will love this Easy Vegan Lemon Curd and find many ways to enjoy it, let me know what you think in the comments below. if you do make this curd, please tag me as I love seeing them – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I am also on Twitter, Facebook and Pinterest  – please say hello!

With easy-peasy lemon curd love x