Sides, Sweet

Vegan Lemon Curd

This curd is silky smooth and has just the right amount of sharp sour lemon and sweet. It can be used in all manor of ways, some of my favourites are toppings to ice cream and yogurt, mixed through whipped coconut cream to make a light fool, tart and cake fillings and sandwiched between shortbread biscuits, but not forgetting the lemon meringue pie.

You could make some substitutions, for instance arrowroot it replaces the cornflour, or other plant-based milks instead of the almond milk, equally you could use and alternative sweetener, maple syrup, stevia for instance.

Its also a good idea to check how sour your lemons are, mine were quite sweet and the ½ cup of sugar was more than enough.

The best bit about this recipe is that you are guaranteed not to end up with lemon scrambled eggs.

Fills 2 370g jars


  • 5 lemons, I zested. You want 1 cup of juice.
  • 5tbs cornflour
  • ½ cup caster sugar
  • 1 cup almond milk
  • Pinch sea salt
  • Good pinch turmeric (optional)
  • 3 tbs vegan butter/vegetable spread/coconut oil


  1. Place all the ingredients except the butter and zest into a blender and blend until all combine and smooth.
  2. Pour into a sauce pan and heat on a medium setting until it thickens, stirring continuously. this should only take a few minutes.
  3. Once its thicken stirring continuously add in the butter and zest till melted and combined.
  4. Check for sweetness and store in jars or a covered container, once cool place in the fridge. You can off course use some immediately whilst hot. It will set more once cooled, and you may want to warm through again if your using straight from the fridge.

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