So for all those peeps that have no idea how to make a simple vegan lemon curd, this is the recipe for you. Seriously, who needs eggs?? This is easier to make and it tastes EXACTLY the same… Anyway, you can use this when you’re baking tarts, pies, cupcake and cake fillings or just to eat on toast. Vegan baking is has never been so easy.
Vegan Lemon Curd
Ingredients
- 4 tbs corn flour (or corn starch if US) You can use chickpea flour or arrowroot powder
- 4 tbs vegan butter
- 350 ml lemon juice
- 100 g caster sugar (more if you like it sweet and not so tangy)
Instructions
- Melt butter in small saucepan
- Take off heat and mix in flour to form a paste
- Return to medium heat and add remaining ingredients and continue to stir until sugar has dissolved and curd thickens
- Take off heat and let sit for a minute before you use
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EXTRA VEGAN BAKING TIPS
So here is this really boring part where I’m supposed to write my entire life story up until the moment I made this lemon curd like it was a miracle from a far away land….. vomit…. however my wonderful business partner has said it’s a requirement for SEO for my blog so more people find my recipes and bake vegan stuff. Which is why I started this whole thing in the first place SO instead I’m going to add all my tips from the YouTube episode so it’s not super boring….
TIPS FOR MAKING VEGAN LEMON CURD
1: For the flour you can either use chickpea flour or corn flour or even arrowroot powder — just note that some chickpea flours are a little grainy and you won’t get that smooth texture. I do find that chickpea flour has a better flavour than corn flour
2: You can use lemonade lemons to give a much sweeter curd if you can get your hands on some
3: If you like a very sweet lemon curd add extra sugar until you reach your desired flavour
4: For a creamier texture you can add 1/3 cup of coconut cream to the mixture before you heat it up.
Do you have to use fresh lemon juice or can you use the bottle stuff ? If so approx how many Lemons for 350 mls juice? I realise it depends on size of Lemons but roughly Eg 10-12 12-15?
I used bottled lemon juice from the store as it was more cost effective. Lemons are very expensive here at the moment. I think you could get away with 10 – 12 lemons. When I use fresh lemons I find it to be more tangy so you may want to add some extra sugar.
Does the tart need to be refrigerated after it’s made?
As long as it’s in a cool place it should be fine left out.
Refrigeration does help it set faster
Hi Sara
Just wondering if the lemon curd can be refrigerated a couple of days before using it for the tart? I currently have plenty of lemons and want to process them as fresh as possible but will bake the tart probably only next week.
Best wishes from Swirzerland
Caroline
Hi Caroline
Sorry for the delay. I’ve been on holidays. Yes it will keep over a week in the fridge.
Thanks xoxo
Made this again, thanks Sarah! And apparently, according to my omni family, it tastes BETTER than lemon curd with eggs in it!
Aw amazing!!!! Thanks for letting me know xoxo
Refrigeration definitely helps with the setting but still soft. Nothing like fresh lemons. So easy to grow a citrus from a balcony!
Incredible lemon curd recipe! It’s so delicious and easy to make!
Thank you so much, Naimita!
This is my go to lemon curd recipe. It’s easy and delicious. It responds well to little modifications like coconut cream and cocao butter for a creamy curd and sieved raspberries for a pink lemon curd.
Thanks so much, Ashley xox
I absolutely love the lemon curd from this recipe. I kept it in the fridge with a spoon nearby and kept delving in. I used fresh lemons and it was a pure joy to eat. At some point I’ll actually use it for a lemon pie but it’s so good to eat just from the spoon!
Thank you so much for taking the time to write this xox
Easy to make and deliskus! Thank you!
What is the white stuff that is piped around the edge of the rectangle tart in the above photo? I’d like to try that.
Hey Erica, it’s a simple buttercream xox