Vegan Lemon Curd
Super easy creamy, smooth and tangy vegan lemon curd that can be used as a filling for cakes or tarts, a spread on scones or croissants and anything in between.
Ingredients
- zest of 2 lemons
- 100 g unsweetened soy or cashew milk
- 150 g freshly squeezed lemon juice
- 15 g cornstarch
- 10 g neutral oil, (grapeseed, canola, vegetable...)
- 110 g white granulated sugar, make sure it’s vegan
- ¼ tsp nutritional yeast
- pinch of salt
- pinch of turmeric
- 50 g vegan butter, cubed (I use this one) , or coconut cream
Instructions
- Whisk together all the ingredients except the butter in a saucepan until completely smooth and no lumps of cornstarch remain.
- Have your butter cubed up and ready.
- Bring to a boil over medium heat, whisking constantly and making sure to get to the corners, and let it boil about 30 seconds (still whisking vigorously) while it thickens.
- Turn off the heat and whisk in the butter until completely incorporated.
- Strain it (or not) and pour onto a tray or plate with edges, cover with plastic wrap directly on the surface to prevent a skin from forming and refrigerate for at least 1 hour to let it set and cool completely. The thinner it’s spread the faster it will cool.
- Once cooled, transfer the curd to a bowl and whisk or stir with a spatula to loosen and smooth it out. Then it’s ready to use!
Notes
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- The lemon curd can be kept in a jar or container in the fridge, with plastic wrap directly on the surface to prevent a skin from forming, for up to 7 days.