Description
This refreshing Vegan Lemon Curd is a creamy, tangy spread made without eggs or dairy. Using cornstarch as a thickener and optional turmeric for color, it offers a zesty, sweet flavor perfect for breakfast toast, desserts, or as a topping. Ready in just 5 minutes, it’s a simple, plant-based alternative to traditional lemon curd with a smooth texture and bright citrus punch.
Ingredients
Ingredients
- 1/2 cup lemon juice
- 1/2 cup water
- 1/2 cup sugar (or erythritol)
- 2 tbsp cornstarch
- 1/8 tsp ground turmeric (optional for color)
Instructions
- Combine Ingredients: In a small saucepan, mix together the lemon juice, water, sugar (or erythritol), and optional ground turmeric. Whisk well to blend all ingredients evenly.
- Add Cornstarch: Heat the mixture over low-medium heat. Gradually whisk in the cornstarch until it is fully dissolved and no lumps remain.
- Cook Until Thickened: Bring the mixture to a gentle boil, then reduce the heat to low. Stir constantly to prevent burning and allow the curd to thicken to your preferred consistency. This should take a few minutes.
- Cool and Store: Once thickened, enjoy the vegan lemon curd hot or let it cool completely. Transfer it to a covered container and refrigerate. It will keep well for up to two weeks.
- Reheat as Needed: To thin leftover lemon curd, gently reheat it for a few seconds in the microwave or on the stovetop, stirring to loosen the texture.
Notes
- Use erythritol instead of sugar to make the recipe diabetic-friendly and reduce calories.
- Ground turmeric is optional and only used for a natural yellow color, it does not add strong flavor.
- Store lemon curd in an airtight container in the refrigerator to maintain freshness for up to two weeks.
- Stir constantly while cooking to avoid lumps and prevent burning at the bottom of the pan.
- Adjust thickness by cooking longer for thicker curd or shorter for a more sauce-like consistency.
