Lemon Curd (Vegan) (Edit recipe)

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This dairy and egg free lemon curd is bright, sweet, just a little tart and super easy to make. It requires only 5 ingredients and 10 minutes of your time. The perfect addition to cakes, ice cream, sweet rolls and tarts. Don't be surprised if you find yourself eating it right out of the jar.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

6

Serves: 1

Ingredients

6 Tbsp Oat Milk, Organic, (Any plant based milk will work)
.75 cup Cane Sugar
2 Tbsp Cornstarch
1 Tbsp Lemon Zest
.5 cup Lemon Juice
2 Tbsp Plant-Based Butter, -room temperature

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small pot, combine the sugar and cornstarch, whisking until smooth and free of lumps. Pour in the milk, lemon juice, and lemon zest, and whisk again until everything is well blended.
Set the pot over medium heat and let it come to a gentle simmer, stirring often as it heats up and thickens. It should take about 8 to 10 minutes for it to reach the desired thickness.
Once the curd reaches the desired thickness (remember-it will continue thickening as it cools), remove from the heat and add the butter. Stir until the butter is melted and well combined.
Pour into a heat safe container and set aside to completely cool. Make sure to stir the curd occasionally as it is cooling.
The curd can be stored in the refrigerator in an airtight container for up to 2 weeks. It can be stored in the freezer for a few months.
This recipe gives you 1 cup of curd.

Notes

Three medium lemons were needed to provide the juice and zest needed for this recipe.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	915
Fat:	21 g
Carbohydrates:	183 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	166 mg
Fiber:	0 g
Sugars:	153 g
Sugar Alcohol:	0 g
Calculated for total recipe.