The Ultimate Easy Vegan Lemon Curd: A Creamy, Sweet-Tart & Egg-Free Delight
Indulge in the bright, zesty flavor and luxurious, creamy texture of this incredible vegan lemon curd! Crafted without butter or eggs, this recipe delivers the same delightful sweet-tart balance as its traditional counterpart. It’s truly versatile – perfect for enhancing your pancakes and desserts, or simply enjoying straight from the jar with a spoon. Prepare to be amazed by this effortlessly delicious plant-based treat.
As an avid lover of all things lemon, I confess my bias upfront – I adore this fruit in every form! Before embracing a vegan lifestyle, homemade lemon curd was one of my absolute favorite indulgences. The rich, tangy, and sweet spread was a staple, and I loved the process of making it from scratch. However, when I transitioned to a plant-based diet, I harbored doubts about whether a vegan lemon curd could ever truly rival the classic. I pictured a pale imitation, lacking the vibrant flavor and silky-smooth texture I cherished.
Oh, how wonderfully wrong I was! This vegan lemon curd recipe completely shattered my expectations. It’s not just “good for a vegan version”; it’s genuinely spectacular. Each spoonful offers the same luxurious richness and incredible smoothness, with that perfect interplay of bright tartness and delicate sweetness that makes lemon curd so irresistible. It’s incredibly versatile, transforming a simple piece of toast into a gourmet breakfast, elevating your morning scones, or adding a sophisticated touch to shortbread cookies and elegant cakes for dessert. This recipe proves that you don’t need eggs or butter to achieve a truly decadent lemon curd experience.
What truly sets this recipe apart, beyond its exquisite taste and texture, is its remarkable ease of preparation. Traditional lemon curd, while delicious, often comes with a reputation for being quite temperamental. The risk of curdling or achieving the wrong consistency can make it a daunting task for many home cooks. This vegan lemon curd, on the other hand, is wonderfully forgiving. Its simplicity means you can whip it up with confidence, even during a late-night craving (a common occurrence in my world!). It’s a foolproof recipe designed for consistent success, allowing you to enjoy homemade lemon curd without the stress.
If you’re still on the fence, I urge you to give this recipe a try. I’m confident that after just one taste, you’ll find yourself reaching for your lemons and saucepan again and again. It’s destined to become a staple in your kitchen, offering a burst of sunshine in every bite. Prepare to fall in love with the ultimate easy, homemade, and utterly delicious vegan lemon curd!
Essential Ingredients for Your Perfect Vegan Lemon Curd
Creating this irresistible vegan lemon curd requires just a few simple, plant-based ingredients. While the full quantities are listed in the recipe card below, here’s a closer look at each component and why it’s crucial for achieving that signature creamy, sweet-tart perfection.
- Fresh lemon juice – This is non-negotiable! For the brightest, most authentic lemon flavor, fresh lemon juice is absolutely essential. Bottled lemon juice often contains preservatives and lacks the vibrant zestiness that makes this curd truly shine. Take the extra moment to squeeze your own – it makes all the difference.
- Cornstarch – This pantry staple is the hero of our vegan lemon curd, stepping in beautifully to replace the eggs traditionally used as a thickening agent. Cornstarch, when heated with liquid, creates a wonderfully smooth and creamy texture, giving our curd its perfect spreadable consistency without any dairy or egg products.
- Water – Used primarily to create a slurry with the cornstarch, ensuring it dissolves smoothly and prevents lumps when added to the other ingredients.
- Sugar – Provides the essential sweetness that balances the intense tartness of the lemons. Feel free to adjust the amount slightly to suit your personal preference for sweetness, keeping in mind that lemon curd is meant to have a delightful sweet-tart profile.
- Turmeric – A tiny pinch of turmeric is added solely for color. Traditional lemon curd gets its sunny yellow hue from egg yolks. Turmeric offers a natural, vibrant golden color, making your vegan lemon curd visually appealing without imparting any noticeable flavor.
- Coconut cream – This is key for achieving that luxurious, rich creaminess that mimics the texture of butter and egg yolks. Coconut cream is the thick, solid white portion that rises to the top of a can of full-fat coconut milk when chilled. It lends a beautiful mouthfeel and subtly enhances the flavor without making the curd taste overwhelmingly like coconut, especially after chilling.
- Sea salt – A small pinch of sea salt might seem insignificant, but it plays a vital role in enhancing and balancing all the flavors. It brightens the lemon, deepens the sweetness, and adds a subtle complexity to the overall taste profile.
- Vanilla extract – Just a touch of vanilla extract adds a layer of warmth and depth, complementing the bright lemon flavor and making the curd even more aromatic and comforting.
- Lemon zest – The zest contains concentrated lemon oils, delivering an intense burst of fresh lemon aroma and flavor that goes beyond what the juice alone can provide. Always remember to zest your lemons before you cut and juice them for maximum yield!
How Do You Juice Lemons Without a Juicer?
No fancy equipment? No problem! Juicing lemons efficiently without a dedicated juicer is surprisingly easy with these practical methods:
- Manual Citrus Reamer or Handheld Squeezer: These inexpensive tools are incredibly effective. Simply cut your lemon in half and press it onto the reamer, twisting to extract the juice. A handheld squeezer works similarly, allowing you to press the halves together to release the liquid.
- Fork or Knife Method: For a simple, no-tool approach, cut the lemon in half. Then, using a fork, repeatedly poke into the flesh of the lemon and twist it around. This helps break down the membranes inside, making it much easier to squeeze out more juice by hand. A knife can also be used to make several shallow cuts into the pulp.
Pro Tip for Maximum Juice: Always allow your lemons to come to room temperature before juicing. Cold lemons are stiffer and yield less juice. For an even greater yield, roll the whole lemon firmly on your countertop under the palm of your hand for about 10-15 seconds before cutting and squeezing. This softens the fruit and breaks down internal cells, releasing more juice effortlessly.
Crafting Your Creamy Vegan Lemon Curd: A Step-by-Step Guide
If you’re accustomed to the somewhat delicate process of making traditional lemon curd, you’ll be delighted by how straightforward and fuss-free this vegan adaptation is. There’s no need to worry about curdling eggs or achieving a precise temperature. Here’s a simple breakdown of how to create your perfect batch of vegan lemon curd:
1. Combine the Base Ingredients: In a medium-sized saucepan, begin by thoroughly whisking together the cornstarch, vibrant lemon zest, a tiny pinch of turmeric (for that beautiful golden hue), water, and fresh lemon juice. Whisk vigorously until all ingredients are fully incorporated and the mixture is smooth, with no visible lumps of cornstarch. This initial whisking is crucial for preventing a lumpy curd later on.
2. Begin Thickening: Place the saucepan over medium-high heat. Continue to whisk the curd mixture consistently for approximately 6 minutes as it gradually warms up. You’ll notice the mixture beginning to thicken around the 3-minute mark, and it will become noticeably thicker and more luscious by the 6-minute point. Maintain constant whisking throughout this step to ensure even cooking and a perfectly smooth consistency. The cornstarch needs continuous agitation to activate its thickening properties without clumping.
3. Incorporate Sweetness and Flavor Enhancers: Once the lemon curd mixture has achieved a good thickness, reduce the heat to a steady medium. Slowly and gradually pour in the sugar, whisking continuously to ensure it dissolves completely and integrates seamlessly into the curd. Next, whisk in the sea salt and vanilla extract. Continue to stir gently for another 2 minutes, allowing the flavors to meld beautifully. If you notice any small lumps forming, increase your whisking speed to break them up effectively.
4. Introduce the Coconut Cream: Remove the pan from the heat. This is the moment to add our secret ingredient for ultimate creaminess: the thick coconut cream. Pour it into the saucepan and whisk vigorously. It’s important to whisk with energy here to fully incorporate the cream and ensure no lumps remain, creating a perfectly smooth and rich consistency.
5. Final Thickening and Flavor Adjustment: Return the saucepan to medium heat. Continue to cook for approximately 5 more minutes, stirring occasionally, until the vegan lemon curd reaches its desired, thick, luscious consistency. It should be thick enough to coat the back of a spoon. Taste the curd and, if desired, add a bit more sugar to achieve your perfect balance of sweet and tart. Remember, lemon curd should have a delightful zing!
6. Chill to Perfection: Once your lemon curd has reached its ideal consistency and flavor, remove it from the heat. Pour it into a clean, airtight jar or container. Allow it to cool slightly at room temperature before transferring it to the refrigerator. Chilling is a crucial step! It not only helps the curd set to a beautifully thick and spreadable texture but also allows all the flavors to deepen and meld, mellowing any subtle coconut notes. Refrigerate for at least 2-4 hours, or ideally overnight, until thoroughly chilled and ready to serve. Enjoy your homemade, incredibly delicious vegan lemon curd!
Expert Tips for Vegan Lemon Curd Success
While this recipe is incredibly forgiving, a few simple tips can elevate your vegan lemon curd from great to absolutely perfect. Follow these guidelines for a consistently smooth, creamy, and flavorful result every time:
- Mastering Coconut Cream: The secret to this curd’s rich texture lies in thick coconut cream. You’ll want the solid, creamy white part from the top of a full-fat can of coconut milk. To ensure good separation, place your can of coconut milk in the refrigerator overnight (or for at least 8 hours). When you open the can, the thick cream will be at the top, easily scoopable, leaving the thinner coconut water at the bottom. Don’t discard the leftover coconut water – it’s fantastic for making refreshing smoothies or adding to other recipes. For instance, it’s a great base for my Pineapple Peach Smoothie!
- Whisk Like a Pro: Constant and vigorous whisking is your best friend in this recipe. Both cornstarch and coconut cream have the potential to form tiny lumps if not properly incorporated. Whisking continuously, especially during the initial heating and when adding the coconut cream, ensures a silky-smooth, uniform texture. Think of it as gently agitating the mixture to prevent any ingredient from settling or clumping, resulting in that luxurious mouthfeel we all crave.
- Patience is a Virtue (Especially for Chilling): While it’s tempting to dive right into your freshly made lemon curd, the chilling phase is absolutely vital for its ultimate perfection. As the curd cools in the refrigerator, it not only thickens significantly, transforming into that ideal creamy, spreadable consistency, but it also allows the flavors to fully develop and meld. Any faint coconut flavor, which might be slightly noticeable when warm, will mellow and virtually disappear, leaving you with pure, unadulterated lemon bliss. Aim for at least 2-4 hours of chilling, or even better, overnight for the best results.
Delicious Ways to Enjoy Your Vegan Lemon Curd
Beyond simply savoring it by the spoonful (which, let’s be honest, is a perfectly valid and delightful option!), this versatile vegan lemon curd can elevate a myriad of dishes. Its bright, sweet-tart profile makes it a fantastic addition to both breakfast and dessert:
- Breakfast Bliss: Drizzle generously over a stack of fluffy vegan pancakes or crispy waffles for a sunny morning treat. Spread it thinly on warm slices of my tender vegan Japanese milk bread, flaky biscuits, or classic toast for an irresistible start to your day.
- Dessert Delights: Transform ordinary desserts into extraordinary ones. Use it as a vibrant filling for cakes, tarts, or pastries. A dollop over light and airy vegan vanilla cupcakes adds a burst of lemon. For a simpler yet equally satisfying dessert, swirl it into creamy vegan yogurt or spoon it over cold scoops of vegan ice cream. You can even use it as a filling for elegant lemon bars or sandwich cookies.
- Creative Pairings: Mix it into a smoothie for a tangy twist, or layer it with granola and fruit for a refreshing parfait. Its possibilities are endless!
Storage Solutions for Your Vegan Lemon Curd
Proper storage ensures your homemade vegan lemon curd remains fresh and delicious for as long as possible. Once cooled, transfer the curd to a clean, airtight jar or container. Store it in the refrigerator, where it will maintain its exquisite flavor and creamy texture for up to one week. Always ensure the lid is tightly sealed to prevent any absorption of refrigerator odors and to keep it at its best.
Can This Recipe Be Frozen? Yes!
Absolutely! This vegan lemon curd is wonderfully freezer-friendly, making it perfect for meal prepping or simply having a stash of this delightful treat on hand. To freeze, pour the completely cooled lemon curd into an airtight, freezer-safe container. Ensure there is a little headspace at the top to allow for expansion. It can be stored in the freezer for up to 3 months without compromising its quality or flavor. When you’re ready to enjoy it again, simply transfer the container to the refrigerator and allow it to defrost slowly overnight. Stir well before serving to restore its smooth consistency.
More Zesty Lemon Recipes You’ll Love
If you’ve fallen in love with the vibrant flavor of lemon, you’re in for a treat! Here are more reader-favorite lemon-infused recipes from the kitchen that celebrate this amazing citrus fruit in various delightful forms:
- Fluffy Vegan Lemon Poppyseed Muffins: A breakfast or snack time favorite, bursting with lemon and subtle poppyseed crunch.
- Zesty Lemon Pepper Tofu: A savory and flavorful dish that proves lemon isn’t just for desserts, perfect for a quick weeknight meal.
- Irresistible Vegan Lemon Loaf: A moist and tender loaf cake, glazed with a bright lemon icing – a true crowd-pleaser.
- Easy Vegan Lemon Bars with Shortbread Crust: These bars offer a perfect balance of tart lemon filling atop a buttery (yet vegan!) shortbread crust.
Thank you for joining me on this lemon-filled culinary adventure, friends! If you create this delightful vegan lemon curd, please don’t forget to share your beautiful photos and tag #jessicainthekitchen on Instagram. Your creations inspire us all! We would also be incredibly grateful if you could take a moment to leave a comment below and give the recipe a well-deserved rating. Your feedback means the world to us. Happy cooking!
Easy Vegan Lemon Curd
24
servings
10 minutes
13 minutes
23 minutes
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Ingredients
Easy Vegan Lemon Curd
- ½ cup fresh lemon juice
- 2 tablespoons cornstarch
- 6 tablespoons water
- ½ cup sugar
- tiny pinch of turmeric for colour
- 1/4 cup thick coconut cream (from the top of a can of coconut milk)
- pinch of sea salt
- ¼ teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
Easy Vegan Lemon Curd
- In an off pan whisk the cornstarch, lemon zest, turmeric, water and lemon juice until fully incorporated. Turn the pan to medium-high heat and begin to whisk for about 6 minutes as the mixture heats up. You want to whisk the entire time so the cornstarch doesn’t clump up. The mixture will begin to thicken around the 3-minute mark then continue to get thicker by 6 minutes.
- Reduce heat to medium. Slowly add in the sugar and whisk thoroughly into the curd. Add in the sea salt, vanilla and stir to combine. Stir for another two minutes. If you begin to see any lumps whisk vigorously to remove.
- Remove from heat and Stir in the coconut cream and whisk vigorously to combine again. Bring back to heat and allow the mixture to heat over medium heat for about 5 minutes more minutes until it begins to thicken up even more, stirring occasionally. Taste and add more sugar if needed for your tastebuds – it’s supposed to be sweet and tart.
- Remove from heat and allow to cool in the fridge. There’s barely any coconut flavour but any traces will be removed once it cools fully. Enjoy!
Notes
To freeze: Pour into an airtight container and store for up to 3 months. Defrost in the fridge before using.
Serving:
1
tbs
,
Calories:
29
kcal
,
Carbohydrates:
6
g
,
Protein:
1
g
,
Fat:
1
g
,
Saturated Fat:
1
g
,
Sodium:
2
mg
,
Potassium:
19
mg
,
Fiber:
1
g
,
Sugar:
5
g
,
Vitamin C:
2
mg
,
Calcium:
4
mg
,
Iron:
1
mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
American
Jams, Sauces, Dips & Spreads
Jessica Hylton