In the Netherlands lemon curd isn’t really a thing, at least I didn’t grow up eating it. So lemon curd is super British. They usually make it with butter, sugar and eggs. I thought, why not veganize it!
Veganizing this recipe turned out to be super easy. All you need is lemons, sugar, plant milk and corn flour, but I also added some turmeric for a brighter yellow color.
After heating up all the ingredients in a sauce pan, the amazing smell of a thick, lemon pudding that we may call lemon curd will full your kitchen. You can make it as sweet or sour as you want by adding more sugar or lemon juice. When you’re satisfied, the only thing left to do is wait for it to cool.
I like lemon curd with my oatmeal and pancakes, sometimes even on toast, but I even rather eat it straight out of the jar! It’s sweet, refreshing and man oh man, it tastes so good! I hope you like it as much as I do.
Scroll down for the recipe!
Vegan lemon curd
- 250 ml rice milk or any plant milk
- 4 tbsp corn flour
- juice of 1 lemon
- zest of 2 lemons
- 150 g caster sugar
- 1/8 tsp turmeric
- Pour the rice milk into a small sauce pan.
- Mix the corn flour with the lemon juice.
- Add this and the other ingredients to the rice milk. Mix well.
- Heat up the mixture, but don't let it cook. Bubbling is enough.
- Whisk until the mixture gets thick.
- Turn the heat off. Let the lemon curd cool down, but make sure you whisk every now and then.
- Pour in a glass jar. The lemon curd will keep for about two weeks.
Let me know when you’re trying this recipe!