Vegan Lemon Curd
This Vegan Lemon Curd recipe is simple to make and is completely dairy-free and eggless! It's tangy and full of big lemon flavor from a combination of fresh lemon juice and plenty of lemon zest.
Servings: 1.5 Cups
Calories: 562kcal
Cost: $4
Equipment
- 1 1-2 Quart Saucepan
- 1 Whisk
- 1 Rubber Spatula
- Measuring Cups and Spoons
Ingredients
- ½ Cup Sugar
- 2 tablespoon Cornstarch
- ⅔ Cup Canned Coconut Milk see note
- ½ Cup Lemon Juice
- 2 teaspoon Lemon Zest this is the zest of 1 lemon
- Pinch of Salt
- Pinch of Turmeric (optional) see note
Instructions
- In a 1-2 quart saucepan, combine the sugar and cornstarch. Whisk to break up any cornstarch clumps.½ Cup Sugar, 2 tablespoon Cornstarch
- Add the coconut milk, lemon juice, lemon zest and salt to the saucepan and whisk well.⅔ Cup Canned Coconut Milk, ½ Cup Lemon Juice, 2 teaspoon Lemon Zest, Pinch of Salt
- Place the saucepan over medium heat and whisk constantly until the mixture comes to a full rolling boil (about 4 minutes). Continue whisking as the mixture boils for 30 seconds, then remove from heat. (See note)
- Immediately pour the lemon curd into a heat-safe container, place the lid on top and place it in the refrigerator until cold- about 3 hours. Serve.
Notes
Be sure to use regular canned coconut milk- not reduced fat!
Be sure to whisk the mixture constantly as it cooks. It will burn and stick to the bottom of the pan very quickly if you stop whisking.
Turmeric is just for color, here. If you leave it out, the curd will taste the same it will just be less yellow!
Nutrition
Serving: 0.75Cup | Calories: 562kcal | Carbohydrates: 88g | Protein: 3g | Fat: 26g | Saturated Fat: 23g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 370mg | Fiber: 3g | Sugar: 72g | Vitamin A: 6IU | Vitamin C: 38mg | Calcium: 26mg | Iron: 2mg