For months, I’ve been trying to come up with a vegan Lemon Curd recipe. I’ve seen versions in a variety of cookbooks and online that just didn’t do the trick. This recipe ended up being perfect and I’m so happy to have it! The Lemon Curd is tangy and is a great cake filling, so that it will contrast with the sweetness of frosting – I’m using it in a coconut cake that I will post about soon, so keep checking back here to see the final reviews.
This recipe makes about two cups worth of Lemon Curd. It’s delicious. You can certainly use it for anything you’d like; I’d eat it on toast, muffins, scones, or, as it was quite thick, I could see using it also as a filling for Lemon Bars! For that, you might have to let the mixture boil for an extra minute so that it thickens even more – but remember to stir with a whisk the whole time so it doesn’t burn!
1 1/4 cup freshly squeezed lemon juice
1/2 cup cold water
1 3/4 cups white sugar
4 Tblsp. cornstarch
3 Tblsp. thinly grated lemon zest (I used 3 large lemons to get this amount), divided
2 Tblsp. Earth Balance margarine
3/8 cup (6 Tblsp.) unsweetened plain almond milk
Combine the lemon juice, water, sugar, cornstarch, and 1 Tablespoon of the lemon zest in a blender. Blend for a few seconds until mixed well.
Pour mixture into a saucepan and add the rest of the lemon zest. Whisk quickly while pot is over medium heat. You want to make sure you are stirring constantly until it comes to a full boil.
Stop stirring and let the lemony liquid boil on its own for 1 minute. It should thicken and turn somewhat clear.
Add almond milk and Earth Balance, and stir in well with the whisk.
Remove pot from heat. Cool the curd in room temperature air, then you can refrigerate it in a covered container until you want to use it.
It will continue thickening as it cools. This should last about 2 weeks while refrigerated and covered.