Vegan Lemon Curd
A delicious and zesty plant-based version of classic lemon curd, perfect as a spread or dessert filling.
Ingredients
Main ingredients
- 1 cup fresh lemon juice About 4 to 5 ripe lemons
- 1 tablespoon lemon zest Aromatic zest enhances lemon flavor
- 1 cup granulated sugar Adjust to taste
- 1/4 cup cornstarch For thickening
- 1/4 teaspoon turmeric Optional for color
- 1 pinch salt Enhances flavors
- 1/2 cup water
- 2 tablespoons melted coconut oil Can substitute with vegan butter
- 1/2 teaspoon vanilla extract Add other extracts if desired
Instructions
Preparation
- In a saucepan, whisk together the lemon juice, zest, sugar, cornstarch, turmeric, and salt until smooth.
- Gradually add the water while stirring.
- Cook over medium heat, whisking constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat, stir in the melted coconut oil and vanilla extract, and mix until fully combined.
- Transfer to a jar, let cool at room temperature, then refrigerate for at least 2 hours.
Notes
Store in an airtight jar in the refrigerator for up to two weeks. Can be frozen, but texture may change upon thawing.