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Vegan Lemon Curd

Enjoy lemons when they're in abundance and share the gift of food with this four-ingredient vegan lemon curd. Recipe suitable for preserving for future you to enjoy.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Cuisine Australian

Equipment

  • Medium Saucepan
  • Whisk

Ingredients
  

  • 2 teaspoons Corn Flour mixed with 1 tablespoon cold water
  • 2 Large Lemons juiced
  • 2-3 teaspoons Lemon Rind finely grated, optional
  • 1 cup White Sugar
  • 125 g Dairy-Free Butter

Instructions
 

  • Add all ingredients to a pan and stir constantly over a very low heat until mixture thickens. Do not boil the mixture.
    2 teaspoons Corn Flour, 2 Large Lemons, 2-3 teaspoons Lemon Rind, 1 cup White Sugar, 125 g Dairy-Free Butter

Notes

Adding finely grated lemon rind will intensify the flavour of the lemon curd. It will also add texture to the curd, rather than producing a completely fine and smooth result.
Jar the curd when warm and it will keep nicely in your fridge for three weeks. Alternatively, this recipe is suitable to convert to shelf-stable through canning or Fowlers Vacola method.
The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle
Keyword Cakes, Easy, Fruit, Preserving, Quick & Easy
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