How to Make Vegan Lemon Curd - Dairy and Egg Free
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 mins
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Total Time
16 mins
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Servings
8 Servings
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Calories
154 kcal
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Course
Condiments
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Cuisine
American
How to Make Vegan Lemon Curd - Dairy and Egg Free
Description
The Vegan Lemon Curd recipe replaces traditional eggs and butter with vegan egg products and plant-based butter. Ingredients like lemon juice, sugar, cornstarch, and salt combine in a saucepan and are cooked while whisking until thickened and translucent. Gradually incorporating the vegan egg mixture prevents curdling, emulating the thickening properties of traditional eggs.
The curd achieves a smooth, rich texture with bright lemon zest added at the end for aromatic depth. This curd provides a dairy- and egg-free alternative that maintains the tartness and creaminess expected in lemon curd.
It can be stored refrigerated up to one week or frozen for one month. The recipe notes that the butter adds richness, though it's optional, and stresses using specific vegan egg brands for best results.
Ingredients
- 4 tablespoon vegan egg We use Follow Your Heart or JUST Egg, see note in instructions, Follow Your Heart brand plus 1 cup water, or ¾ cup JUST egg (do not add water to JUST egg
- 1 cup water
- 1 cup granulated sugar Organic or beet sugar is vegan, vegan
- ¾ cup lemon juice Fresh squeezed is best.
- 3 tablespoon corn starch
- 3 tablespoon vegan butter Miyoko's or Earth Balance is our preferred brand.k
- ¼ teaspoon sea salt ground
- 2 tablespoon lemon zest
Instructions
- In a small bowl, whisk the 4 tablespoon of Follow Your Heart vegan egg and 1 cup water until smooth and creamy. Set aside. If you're using JUST egg use ¾ of a cup without adding the water.
- In a large sauce pan, whisk the 1 cup water, ¾ cup lemon juice, 1 cup sugar, vegan butter, 3 tablespoon cornstarch, and ¼ teaspoon salt together on medium heat. Keep whisking until the mixture comes to a low boil and is thick and creamy. It should look translucent.
- Whisk in the 3 tablespoon vegan butter until it's melted and fully incorporated into the sugar mixture.
- Add 1 cup of the lemon mixture to the vegan egg and whisk until combined. This prevents the egg from curdling.
- Add the egg mixture to the pan of lemon mixture and whisk continuously until it just begins to boil and is thick and creamy.
- Remove from the heat and whisk in the 2 tablespoon lemon zest.
Notes
- Use only Follow Your Heart Vegan Egg or JUST Egg; avoid other egg replacers that will not work.
- Do not add water when using JUST Egg; whisk slowly when combining hot mixtures to prevent curdling.
- Store vegan lemon curd tightly covered in the refrigerator for up to one week or freeze for up to one month.
- Adding vegan butter improves texture but can be omitted if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 2tablespoon | |
| Calories | 154kcal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 112mg | 5% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 11mg | 12% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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