Tangy and Tempting: Vegan Lemon Curd Recipe
Attention all lemon lovers! Are you looking for a sweet and tangy vegan dessert that will make your taste buds dance with joy? Look no further than this easy vegan lemon curd recipe!
This silky smooth and bright yellow curd is perfect for spreading on toast, muffins or scones, dolloping on top of pancakes or waffles, or using as a tart filling. The best part? It’s made without any eggs, so it’s 100% plant-based and cruelty-free.
So why not try this delicious vegan lemon curd recipe today and taste the difference for yourself? You won’t regret it!
Why You’ll Love This Recipe
For all the lemon lovers out there, this vegan lemon curd recipe will satisfy your cravings while sticking to a plant-based diet. But even if you don’t follow a vegan lifestyle, this easy vegan lemon curd is guaranteed to become one of your new favorite recipes.
First and foremost, the ingredients used in this recipe are simple and affordable. A combination of fresh lemon juice, zest, sugar, and plant-based milk make up the base of the recipe. You can easily find all these items at your local grocery store.
Secondly, this recipe is versatile and can be used in many different ways. Spoon it over vegan ice cream, use it as a filling for cupcakes or cakes, spread it on toast or scones, or incorporate it into baked goods like muffins or bread. The possibilities are truly endless!
Another great aspect of this recipe is that it’s quick and easy to make. In just 20 minutes, you’ll have a delicious vegan lemon curd that’s perfect for any occasion. Plus, this recipe doesn’t require any complicated techniques or equipment that may intimidate novice cooks.
Lastly, this recipe is a fantastic alternative for those who want to avoid using animal products in their cooking. By using vegan margarine instead of butter and an egg substitute made from arrowroot starch and turmeric instead of eggs, you’ll create a silky-smooth curd without sacrificing flavor or texture.
Overall, there are so many reasons to love this easy vegan lemon curd recipe. It’s affordable, versatile, quick to make, and animal-friendly. So go ahead and give it a try – we know you won’t be disappointed!
Ingredient List
To make this easy vegan lemon curd recipe, we’ll need the following ingredients:
- 2 tablespoons of arrowroot starch
- 2 cups of coconut milk (full fat)
- 1/2 cup of granulated sugar
- 1/4 teaspoon of salt
- Juice and zest of 2 lemons
- 1 tablespoon of vegan margarine
- 1/4 teaspoon of turmeric (optional)
- 1 tablespoon of maple syrup (optional)
You could also use alternative lemons like Meyer Lemons for a slightly sweeter taste; however, this might lead to changes in your product. Next, let’s learn how to whip these vegan ingredients together in a small saucepan to make our delicious lemon curd!
The Recipe How-To
Now it’s time to make this easy vegan lemon curd recipe a reality.
Step 1: Prepare the ingredients
Gather your vegan lemon curd ingredients:
– 1/2 cup of fresh lemon juice (juice from about 2 lemons)
– 1/4 cup of lemon zest (zest from about 2 lemons)
– 1/2 cup of granulated sugar
– 1/4 cup of arrowroot starch
– A pinch of turmeric for color (optional)
– 2 tablespoons of vegan margarine
Step 2: Mix and Heat
In a small saucepan, whisk together the lemon juice, lemon zest , and granulated sugar until well mixed.
Gradually whisk in the arrowroot starch and add in the turmeric (if using) until the mixture looks smooth.
Heat the saucepan over medium heat, whisking occasionally until the mixture starts to steam.
Step 3: Thicken the mixture
Reduce heat to low, then again whisk constantly as you slowly mix in the vegan margarine. Keep up mixing as the butter melts into the mixture.
Cook it over low heat for another five minutes or so, until it begins to have a custard-like texture.
Step 4: Add extras
If you’d like, you can make this lemon custard extra lemony with an additional tablespoon or two of fresh lemon juice. Add also a drop or two of lemon extract if you want enhanced flavor!
Step 5: Cool and Store
Remove from heat and let cool briefly until you can pour it into a container. Freeze it for up to six months or keep in refrigerator for more than one week.
Enjoy your freshly-made homemade vegan lemon curd!
Substitutions and Variations
If you’re looking to switch things up or have certain dietary restrictions, fear not! There are various substitutions and variations you can make to this vegan lemon curd recipe that are just as delicious as the classic version.
Firstly, if you cannot find vegan margarine in your local grocery store or prefer not to use it, you can substitute it with coconut oil or any other plant-based butter substitute. Just make sure it is a solid at room temperature and unsalted for optimal results.
For the egg substitute, arrowroot starch, corn starch or tapioca starch work well. These ingredients provide the same thickening properties as eggs, but without using animal products. You can also use vegan gelatin or agar powder as substitutes for egg yolks.
In terms of sweeteners, while granulated sugar is used in this recipe, you can use maple syrup or agave nectar as alternatives. These sweeteners will give the curd a slightly different taste but they still work great with lemon flavoring.
Moreover, try adding different flavors to your lemon curd by incorporating herbs like basil or thyme, which pairs well with lemony notes. Alternatively, adding a pinch of ground ginger would provide warmth and depth of flavor.
If you want a thicker consistency when making your lemon curd spread or filling for pastries then reduce the amount of liquid added by reducing the proportion of milk used in the recipe. A 1/4 cup less can be used without affecting the taste too much.
Lastly, serve your vegan lemon curd on top of cakes, pastries or toast with coconut cream whipped topping. It’s dairy-free and adds an extra level of creaminess that complements the tartness of the lemon juice perfectly.
With these substitution and variation ideas in mind feel free to experiment away to make this recipe unique to your liking!
Serving and Pairing
Picture this: a fluffy, golden vegan lemon cake, coated in a layer of silky, tangy lemon curd. Or imagine a spoonful of creamy, zesty vegan lemon curd smeared over your morning toast, adding an extra sparkle to your breakfast routine.
The uses for this easy vegan lemon curd are endless – it can be used as a topping for pancakes, waffles or oatmeal, or as a filling for cakes, cupcakes or pies. It pairs beautifully with fresh fruits like raspberries and blueberries, adding depth to sweet dishes.
But let’s not stop there – this versatile vegan lemon curd can also be used in savoury dishes! It can be used as a sauce for roasted vegetables, drizzled over tofu or tempeh, or added to dressings and marinades. It gives a nuanced tartness that livens up any dish.
And if you’re looking for the perfect pairing to go along with your vegan lemon curd treats, try a dollop of coconut whipped cream or vanilla ice cream. The creamy sweetness of these decadent treats balances out the lemony tanginess of the curd in the best way possible.
In conclusion, this easy vegan lemon curd is truly a game-changer that adds zest and brightness to any dish – sweet or savoury.
Make-Ahead, Storing and Reheating
Once you’ve made this easy vegan lemon curd, you’ll want to keep it for later. Here are some tips for storing and reheating your curd so that it retains its texture and taste.
To store your vegan lemon curd, transfer it to a clean, airtight container and keep it in the refrigerator. It will usually last up to 1-2 weeks if stored properly.
If your curd has been sitting in the fridge for a while or has separated, simply whisk it again to bring it back to its original creamy texture. You can also reheat the curd on low heat in a small saucepan, stirring occasionally until it’s warm and smooth.
Lemon curd is also an excellent make-ahead recipe because it needs time to gel together. You can make it up to 3 days in advance and store it in the fridge until ready to use. If you plan to serve it as part of a dish or dessert, remember to take it out of the fridge at least half an hour in advance so that it has time to soften.
Another great way to store your vegan lemon curd is by freezing it. Transfer the cooled curd into an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight before using the curd again.
No matter how you choose to store or reheat your vegan lemon curd, always make sure it remains covered and away from any strong-smelling foods so that it stays fresh and flavorsome.
Tips for Perfect Results
As a vegan chef, I learned that when it comes to making the perfect lemon curd recipe, every step counts. Here are some tips that will help you get the best results from your vegan lemon curd recipe.
Firstly, be sure to use fresh lemons to achieve the authentic zesty taste. If possible, use organic lemons as they have thin skin and more juice; but if these aren’t available, give non-organic lemons a good scrub before using them.
When you’re heating up the lemon juice and sugar mixture in the saucepan, stir continuously with a whisk to prevent any lumps or burning. Also, make sure that the heat is not too high or too low. If it’s too high, it may boil over, caramelize or burn; if it’s too low, it will take longer to thicken. A medium heat is ideal.
Next, incorporate a pinch of turmeric while stirring the mixture to brighten the yellow color of the vegan lemon curd. But be careful not to add too much turmeric as it can affect the taste.
Since this is a vegan recipe, using an egg substitute is crucial. Arrowroot starch or cornstarch mixed with water works best as they both help thicken and bind the curd so it doesn’t separate.
When adding in vegan margarine or coconut cream, ensure that they are at room temperature and whisk thoroughly until well combined. The tartness of lemons goes well with coconut cream which adds richness and depth to the final result.
Lastly, strain your curd through a fine-mesh sieve to remove any cooked egg yolk blend lumps and leftover seeds which contribute to an undesirable texture. Pour into sterilized jars immediately while still hot before chilling in the refrigerator for an hour for maximum flavor.
By following these tips and trying different variations of this easy vegan lemon curd recipe like serving as a delicious spread on toast or using as an eggless filling for lemon tart, you’ll see how versatile and delightful this vegan lemon dessert can be!
Bottom Line
In conclusion, this easy vegan lemon curd recipe has everything you need to satisfy your sweet tooth and impress your guests with a tangy and creamy dessert that is dairy-free, egg-free and bursting with flavor. With only simple ingredients like lemons, sugar, cornstarch and plant-based milk, this recipe can be easily adapted to your dietary restrictions and preferences by using vegan gelatin or arrowroot starch as an egg substitute or substituting the sugar with maple syrup or coconut sugar.
Whether you serve it as a filling for a delicious lemon cake or tart, spread it on toast or scones for breakfast, spoon it over fresh fruit or vegan ice cream, or simply eat it straight from the jar with a spoon, this vegan lemon curd is a versatile and irresistible treat that will put a smile on everyone’s face.
So don’t hesitate to try this recipe today and see for yourself why it’s one of the easiest and most delicious ways to make vegan lemon curd at home. With its simple instructions, handy tips and tricks, and endless possibilities for customization and serving, you’ll want to make it again and again. So go ahead and indulge in this quick and easy vegan dessert that’s sure to become one of your favorites!
Vegan Lemon Curd Recipe
Ingredients
- 4 lemons, juice and zest of (1/2 cup lemon juice)
- 4 ounces vegan margarine
- 12 ounces sugar (fine)
- 1 (1/4 ounce) packet vegan gelatin
- 4 egg substitute
Instructions
- Place all the ingredients except the gelatin into the top of a double boiler.
- Stir in the sugar and mix until it is totally dissolved. This should take about 20 minutes and the curd should have thickened up.
- If it hasn't put the gelatin in a bowl and add some of the hot curd to it. Stir well then add the rest of the curd to the bowl mix until this thickens up.
- You can store this in jam jars in the fridge or use in a recipe. I'm going to use this in Chef Joey's Vegan Lemon Squares.
- Bon Appetit!
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.