Vegan Lemon Curd (GF)

This Vegan Lemon Curd is:

• rich and creamy
• sweet and tangy
• naturally sweetened!

I’d been thinking of making a vegan lemon curd recipe for a long time, especially as I plan to use it to make a Vegan Lemon Pie, Vegan Lemon Bars or a Vegan Lemon Curd Cake – the possible uses are endless! Not only is this lemon curd dairy-free and egg-free, but it’s also:

• gluten-free
• refined sugar free
• oil-free
• nut-free

…which makes it suitable for a range of other dietary requirements and allergies too. What’s more, this vegan lemon curd is super easy to make, requiring just one pot and only 4 ingredients. The base of this vegan lemon curd is a custard made using shop-bought custard powder. This is my favourite custard powder – it’s vegan, gluten-free and sugar-free, and contains just 4 simple ingredients! Not only does the custard powder act as a thickener, making the lemon curd extra creamy, it also adds a lovely colour without having to use something like turmeric. So, all you need to do is to make a custard using custard powder and your choice of plant-based milk. You can use any type of dairy-free milk, though results do vary depending on which you choose: cashew or oat milk make the creamiest curd, whilst almond or coconut milk will be less creamy. If you prefer a more jam-like consistency, rice milk works well.

What can the custard powder be replaced with?

If you can’t get hold of a shop-bought custard powder, you can substitute it with the same amount of cornflour (cornstarch) or arrowroot, which will result in a similar texture, though the colour will be considerably less yellow. To add yellow colour, I would suggest adding a tiny pinch of saffron, which I much prefer to turmeric as it has a much milder flavour. Then all you need to do is add lemon juice – I didn’t add any lemon zest as I prefer a super smooth curd and find that zest can make it grainy. I used maple syrup to sweeten, but any other liquid sweetener would work too. I definitely suggest taste-testing the lemon curd whilst cooking, so you can add some more lemon juice or maple syrup to taste. I flavoured this lemon curd for it to be eaten like a pudding, but if you’d like to use it to spread on toast, or as a frosting for a layer cake, you will have to add extra lemon juice and maple syrup to taste. For more lemon desserts, check out my:

• White Chocolate Lemon Cake
• Lemon Blueberry Mug Cake
• Lemon Poppy Seed Cake
• Lemon Drizzle Cake
• Lemon Blueberry Cake

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Helpful tools to make this Vegan Lemon Curd:

measuring jug

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