Description
This vibrant vegan lemon curd is a luscious, dairy-free spread made with fresh lemon juice, zesty lemon peel, and creamy soy milk. Sweetened with granulated sugar and thickened with cornstarch, it’s infused with a hint of turmeric for a beautiful color. Perfect for spreading on toast, filling cakes, or stirring into yogurt, this curd offers the same tangy richness as traditional lemon curd without any animal products.
Ingredients
Scale
Dry Ingredients
- 200 g granulated sugar
- 2 tablespoons lemon zest (freshly zested)
- 40 g cornstarch (or ground arrowroot starch)
- ¼ teaspoon ground turmeric (optional, for color)
Wet Ingredients
- 250 ml lemon juice (freshly squeezed)
- 160 ml soy milk
- 50 g vegan butter (block-style)
Instructions
- Prepare: Zest your lemons to extract fresh lemon zest, then juice them carefully to collect 250 ml of lemon juice. Set aside a large mixing bowl and a fine-mesh sieve for later use.
- Flavor the sugar: In a saucepan, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until the crystals feel slightly moist and fragrant, enhancing the lemon aroma.
- Whisk in the ingredients: Add the cornstarch to the sugar mixture in the pan, whisking thoroughly to combine. Pour in the freshly squeezed lemon juice and soy milk, whisking continuously until the mixture is smooth and free of lumps.
- Cook: Place the saucepan over medium heat (or low heat if using a gas burner). Continuously whisk the mixture as it heats, alternating between a rubber spatula and whisk to prevent sticking. After about 10 minutes, the curd will thicken enough to coat the back of the spatula without running off. Remove from heat and whisk in turmeric, if using, for vibrant color.
- Sift: Place the cold vegan butter into the large mixing bowl and set the fine-mesh sieve on top. Pour the hot lemon curd through the sieve, using a spatula to press it through if necessary. Whisk the strained curd into the vegan butter until smooth and homogenous.
- Chill: Cover the surface of the lemon curd with plastic wrap to prevent a skin from forming. Let it cool slightly at room temperature for 10-15 minutes, then transfer to the refrigerator to chill for at least one hour. The curd will thicken further as it cools.
- Use or store: Once chilled, use the vegan lemon curd as a spread, filling, or dessert topping. It can be transferred to an airtight jar for storage.
- Storage: Store the curd in an airtight container in the refrigerator for up to two weeks. For same-day use, it can remain at room temperature in a sealed jar. It can be reheated gently in a saucepan to loosen the consistency. For longer storage, freeze the curd in a covered container for several months and thaw overnight in the fridge.
Notes
- Use granulated sugar as it dissolves well and balances the tartness of lemon juice.
- Freshly zest the lemons just before using to capture maximum lemon oils and aroma.
- Freshly squeezed lemon juice is crucial for authentic tangy flavor.
- Soy milk provides a creamy texture and neutral flavor; other plant milks can be used but may alter taste.
- Use vegan block-style butter for richness and smooth texture.
- Maintaining medium to low heat during cooking prevents burning and ensures smooth thickening.
