Vegan Lemon Curd (GF)
This Vegan Lemon Curd is rich and creamy, sweet and tangy and naturally sweetened!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 600 ml (2 1/2 cups) plant-based milk* (see notes)
- 3 tablespoons custard powder ** (or sub cornflour/cornstarch or arrowroot)
- 8 tablespoons lemon juice to taste (approximately equals the juice of 1 lemon)
- 4 tablespoons maple syrup to taste (or sub any other sweetener)
Measure out the milk in a jug or measuring container
Pour the milk into a pan, leaving behind a few tablespoons of milk in the jug
Heat up the milk in the pan
Add the custard powder to the remaining milk in the jug and mix well, ensuring it has dissolved completely
Once the milk in the pan is steaming, add approximately half of the hot milk to the bowl with the dissolved custard powder, mix well and transfer the custard powder mixture to the saucepan
Mix well and keep stirring on a low heat for around 5 minutes, until thickened
Add the lemon juice and maple syrup
Taste and add extra lemon juice or maple syrup if desired***
Pour into jars/cups and leave in the fridge for up to a few hours for it to set
*You can use any type of plant-based milk, though results do vary depending on which you choose: cashew, oat or coconut milk make the creamiest curd, whilst almond milk will be less creamy. If you prefer a more jam-like consistency, rice milk works well.
**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.
***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.