Vegan Lemon Curd
I can't start this recipe without mentioning Tat Effigy (The Caketoonist) who has written many dairy, gluten, and egg-free recipes including vegan curds. When I wanted to make my vegan lemon cake I thought it would be fun to give making a vegan curd a go. In the back of my head I remembered Tat had done it and so I knew it was possible, but me being me, I had go try my own recipe. I've found it works surprisingly well and without the risk of curdling. If you want a really stiff curd, double the cornflour. I had tried making the curd with unsalted vegan butter but I found it too twangy, whereas the salted vegan butter enhances the lemon better and gives a nicer flavour.
Makes approx. 300g
Hands-on Time 10 minutes
Cooking Time 5 minutes
Ingredients
3 lemons
90g caster sugar
15g cornflour
75ml non-dairy milk
50g salted vegan butter
Equipment
Micro-grater
Plate
Juicer
Saucepan
Spatula
Bowl
Method
1. Make the Vegan Lemon Curd
Grate the zest of lemons over a plate. Juice the lemons over a saucepan to yield 100ml juice.
Add the caster sugar, cornflour, and non-dairy milk to the lemon juice. Stir until combined.
Place the saucepan over a medium-high heat and stir constantly whilst it thickens.
When the mixture has thickened remove the pan from the heat. Add the vegan butter and zest and continue to stir until combined.
Transfer the curd into a bowl and leave to cool.
Enjoy!
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