5 from 6 votes
Vegan Lemon Curd
Sweet, spreadable lemon curd without eggs.
Prep Time
10 mins
Cook Time
5 mins
Servings:
24
Tablespoons
Calories:
52 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 330 ml coconut milk 1 + ⅓ cups) see note 1, full-fat
- 100 g caster sugar (½ cup)
- 120 ml lemon juice ½ cup, fresh
- Zest of lemon 1 whole
- 6 Tablespoons cornflour (cornstarch) see note 2
- 2 Tablespoons Dairy-free margarine
- yellow food colouring optional, vegan
Notes
- Make sure to mix the coconut milk to combine the creamy part and the water before measuring. Light coconut milk will also work.
- This vegan lemon curd is thick and spreadable. If you want it to be runnier, use 3-4 tablespoons of cornflour instead of 6.
- Store in the fridge for up to 1 week and stir before use.