Tangy Vegan Lemon Curd

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December 10, 2023

I’m going to be very honest here, and this isn’t a phrase that I’ve ever uttered before, but this vegan lemon curd recipe is actually easier than the non-vegan version to make.

Granted it isn’t exactly the same, as the eggs bring a texture which is hard to replicate but, this is very very close.

All in this should take you under 15 mins to complete to the stage of cooling.

There’s a couple of tips and tricks to help you along the way!

You’ll start by zesting the lemons, save on the washing up and zest these straight into the saucepan. Use a juicer for the 120g lemon juice as you don’t want any pips or flesh ending up in the pan.

Then add the coconut milk (or you can use your personal preference of dairy-free alternative here) along with the turmeric. Before you turn the hob on I would recommend getting the next elements ready to go.

In one bowl combine the sugar and agar agar, make sure you give this a good stir with a whisk so it is thoroughly combined. Don’t miss this action out, mixing the sugar and agar together before adding it to the boiling liquid helps to prevent the agar from clumping. As soon as you’ve added the sugar/agar mix whisk the contents of the saucepan vigorously to ensure it completely dissolved. Keeping the pan on a low heat allow this to simmer for two – three minutes before adding the cornflour.

Agar needs to be at boiling point for a total of five minutes in order to activate it, the remainder of the time will come next.

As above, you’ll need to do the same vigorous whisking when you first add the cornflour to the mixture until you have a lovely silky, smooth texture.

Once you’ve achieved this, still on a low heat let it simmer for about a minute, giving it a stir every 20 seconds in order to prevent the curd from sticking to the base of the saucepan.

Now it’s time to cool the curd, use a baking tray covered with cling film and spread the curd over it. Spreading it out like this helps to cool the curd down much quicker than if you’d put it into a bowl to cool.

What To Do With Your Lemon Curd

The list is almost endless and can be as simple as adding a delicious dollop to your toast in the morning to making the classic lemon tart (I promise I will get some lemon curd based recipes up over the next few weeks!)

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This is a vegan recipe which truly puts its non-vegan counterpart to the test. Easier to make and virtually identical in taste...here is Vegan Lemon Curd Recipe

2 35

Course Breakfast

Cuisine British

Servings 30 Servings

Calories 44 kcal

Ingredients

60 g Lemon Juice
2 Lemons Zested
500 g Coconut Milk
1 g Turmeric
4 g Agar Agar
120 g Sugar
40 g Corn Flour

Method

Zest and juice your lemons into a medium saucepan.
60 g Lemon Juice, 2 Lemons Zested
Add the coconut milk and turmeric to the pan, place on medium heat, stir well and bring to a boil.
500 g Coconut Milk, 1 g Turmeric
In a small bowl, mix the sugar and agar agar using a whisk or fork to ensure the mixture is combined.
4 g Agar Agar, 120 g Sugar
Once the contents of the saucepan are at a rolling boil, turn the heat to low and add the sugar/agar mixture.
Stir this vigorously with a whisk until the mixture is smooth with no lumps, let simmer for two to three minutes and then add the corn flour.
40 g Corn Flour
Keeping the pan on low heat, continue to stir (less vigorously now) until the mixture comes back to a boil then allow to simmer for one minute.
Line a baking tray with cling film and pour the curd onto the lined baking tray.
Leave this on the kitchen workstation to cool to 63°C, then cover the curd with cling film and place in the fridge for at least one hour until thoroughly chilled and firm.
Once the curd has set, remove it from the baking tray and put it into the sterilised glass jars.
Store in the fridge and use within one to two weeks.