Ingredients
Vegan Lemon Curd Ingredients
- 1/2 cup lemon juice
- 1/2 cup water
- 1/2 cup sugar (or erythritol)
- 2 tbsp cornstarch
- 1/8 tsp ground turmeric (optional, for color)
Instructions
- Combine Ingredients: In a small saucepan, mix the lemon juice, water, sugar (or erythritol), and optional ground turmeric. Whisk thoroughly to blend the ingredients.
- Dissolve Cornstarch: Add the cornstarch to the saucepan and whisk continuously over low-medium heat until the cornstarch is completely dissolved, ensuring there are no lumps.
- Cook and Thicken: Bring the mixture to a gentle boil, then reduce the heat to low. Stir constantly to prevent sticking and allow the lemon curd to thicken to your desired consistency, which usually takes a few minutes.
- Cool and Store: Once thickened, remove from heat. You can enjoy the lemon curd hot or let it cool before transferring it to a covered container. Store in the refrigerator for up to two weeks.
- Reheat if Needed: To use leftover lemon curd, simply reheat for a few seconds in the microwave or on the stovetop. If it has thickened too much, thin it out with a small amount of water while reheating.
Notes
- The optional turmeric adds a lovely yellow color without affecting the flavor.
- For a lower sugar option, substitute sugar with erythritol or another preferred sweetener.
- Stirring constantly while cooking prevents lumps and ensures smooth curd.
- Keep the heat low after boiling to avoid burning the curd.
- This vegan lemon curd can be used on toast, as a filling for cakes or tarts, or as a topping for yogurt and pancakes.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
