Prepare the Coconut Cream:
Scoop out the solid coconut cream from a chilled can of full-fat coconut milk. Set it aside.
Make the Lemon Mixture:
In a saucepan, whisk together the lemon juice, sugar, cornstarch, lemon zest, and turmeric (if using).
Heat over medium heat, stirring constantly until the sugar dissolves.
Add the Coconut Cream:
Add the coconut cream to the lemon mixture. Continue to whisk and cook until the mixture begins to thicken, about 5-7 minutes.
Simmer:
Reduce the heat to low and let the curd simmer for 1-2 minutes, stirring constantly. The mixture should thicken into a pudding-like consistency.
Add Vanilla & Salt:
Remove from heat and stir in the vanilla extract and pinch of salt.
Cool & Store:
Let the curd cool to room temperature. It will thicken further as it cools.
Transfer to a jar or airtight container and refrigerate for at least 2 hours before serving.
Serving Ideas:
Serve with toast, scones, or as a filling for vegan cakes and tarts.
Tips for Success:
Use Fresh Lemons: The quality of the lemon juice will directly impact the flavor. Freshly squeezed juice is far superior to bottled varieties.
Control Thickness: If you like your lemon curd thicker, add an additional tablespoon of cornstarch. For a thinner curd, reduce the cornstarch by half.
Adjust Sweetness: If you prefer a sweeter curd, you can add up to 3/4 cup of sugar. For those who like their curd more tart, stick to the 1/2 cup.
Don’t Skip the Strain: If you want an extra-smooth curd, strain it through a fine-mesh sieve before refrigerating. This will remove any bits of zest or undissolved cornstarch.
Nutritional Information (per 2-tbsp serving):
Calories: 70 kcal
Fat: 4g
Carbohydrates: 9g
Protein: 0g
Fiber: 0g
Sugar: 7g
Sodium: 5mg
This vegan lemon curd is creamy, tangy, and perfect for those who are looking for a plant-based version of the classic curd. It’s versatile and can be used in many desserts or as a spread. The coconut cream adds a rich texture, while the lemon juice keeps it bright and zesty!
Storage and Shelf Life:
This vegan lemon curd can be stored in an airtight container in the refrigerator for up to 7 days. Be sure to keep it chilled, as it will lose its thick consistency if left at room temperature. You can also freeze the curd for up to 2 months, but make sure to thaw it in the fridge overnight before use.
FAQs:
Can I make this lemon curd without coconut cream?
Yes, if you’re not a fan of coconut, you can substitute the coconut cream with a vegan butter substitute or even almond milk, though the texture will be slightly less rich.
What can I use as a sweetener substitute?
If you want to avoid granulated sugar, you can substitute it with agave syrup, maple syrup, or a sugar alternative like monk fruit sweetener.
How do I make this curd without cornstarch?
You can use arrowroot powder or tapioca starch as an alternative thickener. Both work just as well but may require a bit more cooking time.
This vegan lemon curd is proof that you don’t need eggs or dairy to create a rich, creamy, and delicious lemon spread. The natural sweetness from the coconut cream, combined with the tartness of fresh lemon juice, results in a luscious, versatile curd that can be enjoyed in so many ways. With just a few simple ingredients, you can create a dessert topping that will impress both vegans and non-vegans alike.
