This recipe is super simple to make yet so delicious. I love it spreading on my toast and muffins as well as in baking, on cakes, as filing in a pie, on yoghurt, or mix in ice cream for a summery delicious sweet and tart dessert. The one and only vegan lemon curd recipe you need.
Do you like lemon cake? Lemon pies? Lemon… anything? Me too!
I have this strange craving for lemon flavour especially in summer when outside is so hot. Maybe it’s because the tartness and freshness of lemon feels so refreshing.
So before the summer starts, I wanted to share with you this easy vegan lemon curd recipe. You can use it just like store-bought ones – top cakes with it, fill a pie, layer in a parfait, or on lemon ice cream for double lemon flavour!
Lemon confession – my first lemon cake
To be perfectly honest with you, the idea of combining lemon and dessert was somewhat not so appealing to me when I was a kid, and it wan’t the flavour that I would go for in desserts for so long. I always the one who get the chocolate over anything!
Lemon flavour came into my baking life when I asked my coworkers in my old hair salon in London what kind of cakes they would like to try. And one of my best friends went “Lemon cake!”. My reaction was, wait…. can lemon be a flavour for cake..? because I’d never had lemon cake before!
I went back home, looked up on some recipes, then wow, there are so many lemon flavoure dessert recipes out there! I was blown away. And what blew me away even more, was how delicious the first bite of my first ever lemon cake was! The lovely sweet cake married with the tartness of lemon was an absolute delight in my mouth.
Ever since then lemon has been one of my favourite flavour in desserts.
What is lemon curd?
So what is it exactly? Lemon curd or any fruit curd is a spread typically made with citrus fruits. I think lemon curd is the most known and popular curd of all. In England, you can easily find them in supermarkets with a variety of flavours from many brands. It’s creamy, sweet and tart, and used as a spread, topping or filling in general.
Most store-bought ones contain egg yolk as it’s one of the ingredients in the traditional recipe, and some also contain butter and other additives.
So as you can tell it’s not vegan but hey I got you this lovely recipe that is super easy to make and as delicious so that you can enjoy it at home.
How do you make it vegan?
This recipe uses only 5 ingredients – coconut milk, sugar, lemon juice, corn starch and turmeric powder. Turmeric powder is only used for its colour so you can even make this with less than 5 ingredients if you wish.
This recipe is honestly one of the easiest and most delicious of my recipes, but it takes a little of tips to make. Here are the tips in making this recipe.
Mix all the ingredients well before heating
This is the most important tip of all so I am bringing this up to the top as the first tip. To make this recipe, mix very thoroughly all the ingredients in a medium bowl with a whisker before heating. This is very important to make the smooth and silky texture that fruit curds have.
This is because if you add corn starch while simmering the coconut milk in a sauce pan, it will immediately start thickening as you add and creates a lot of lumpy bits of corn starch undissolved in the curd. This results in uneven texture and makes it partially powdery and partially runny, which you definitely don’t want to get.
There are so many options of sweeteners these days, like coconut sugar, agave nectar, date syrup etc. But for this recipe, I would like you to use organic cane sugar.
This is because sweeteners with strong character and rich flavour interfere the lovely lemon flavour which is the main flavour we are looking to get for this recipe.
But as you know, plain white sugar is very processed and is not particularly good for you, so I always use this organic cane sugar as I feel that this is healthier than conventional white sugar. It gives good sweetness and does not block or overwrap the lemon flavour.
Stir gently and consistently
Corn starch will start thickening once the mixture is heated to a certain temperature. So stir it gently and consistently when you are simmering. Once it starts thickening it will become jam-like texture and when you reach this stage turn off the heat and keep stirring for 1-2 more mins to achieve the smooth, silky and creamy texture.
What can I use it for?
You can use it just the same as any lemon curd out there!
This recipe is great for;
– topping for cakes, pies, pancakes etc..
– filling for pies, pastries, cupcakes etc..
– mix in ice cream, cakes, loafs etc..
– spread on a toast, pancakes, etc..
– layer in a parfait etc..
Really, the choice is as unlimited as your imagination!
How to store it
Storing is the same as any other lemon curd too. Keep in glass wear with airtight rid and store in the fridge for the best freshness.
In the fridge, it will keep for about 7-10 days. You can also freeze it in the freezer for longer shelf life, about 2-3 month. Simply take it out of the freezer before using it to defrost in advance.
You will LOVE this vegan lemon curd because it is:
– sweet and sour, perfect combination
– great for spreading
– great in pastry
Want more recipes like this?
Try my other delicious recipes you might enjoy!
- Caramel sauce – vegan
- Lemon muffins – vegan and gluten-free
- Vanilla pound cake – vegan
- Cream cheese frosting – vegan
- Strawberry chia seed jam – vegan and gluten-free
Please leave a comment and rate this recipe in the comment section below if you like this vegan lemon curd! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!Print