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kilner jar filled with vegan lemon curd

Easy Vegan Lemon Curd

5 ingredients and 10 minutes to make. Serve with pastries, layer between cakes or dollop onto non-dairy ice cream. Makes a great homemade gift, or simple breakfast for yourself!
Course Breakfast, Dessert, Sauces
Cuisine British
Keyword Lemon Curd
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Calories 48 kcal

Ingredients

  • ½ cup white sugar
  • 1 tablespoon cornstarch
  • ½ cup non-dairy milk such as soy or almond
  • ¼ cup fresh lemon juice about 2 lemons
  • 2 teaspoons lemon zest from about 1 lemon

Instructions

  1. Now, in a small pot or small saucepan, whisk together the sugar and cornstarch. Mixing the sugar and cornstarch first will just help evenly distribute the cornstarch so that no lumps form. Now mix in the non-dairy milk, lemon juice, and lemon zest.
  2. Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.
  3. Remove from heat and pour into a heat safe container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools.

Serve and enjoy!