Easy Eggless Lemon Curd
This eggless lemon curd is sweet and tangy and easy to make. This vegan and dairy-free lemon curd can be used to make so many delicious desserts.
ESTIMATED COST : $3.15 or $0.13 a serve
Ingredients
- 2 level tablespoons corn flour/cornstarch
- 250 ml (1 cup) unsweetened soya milk, or other plant milk
- 1-2 pieces of peeled lemon rind without the white pith
- ¾ cup granulated sugar we used monk fruit
- 30 grams (2 level tablespoons) of vegan butter
- ⅛ teaspoon of turmeric powder (less than ⅛ teaspoon) or a few drops of yellow food coloring
- pinch of salt optional
- 80 ml (⅓ cup) fresh lemon juice, strained
Instructions
- Place the cornflour into a small saucepan and mix to a smooth paste with a small amount of milk, then mix in the remaining milk. Add the peel, sugar, butter, turmeric powder, and salt.
- Place the saucepan over medium heat, and stir constantly with a whisk or wooden spoon until it thickens.
- Stir in the lemon juice and keep stirring over low-medium heat until well combined.
- Remove from the heat, remove the lemon peel, pour into clean sterilized jars, cool, seal, and store in the fridge.
Notes
If you are using sweetened milk, you might want to reduce the amount of sugar slightly because it could end up being too sweet.
Don't use too much turmeric powder. If you add more than in the recipe, the lemon curd will have a strong turmeric flavor. It is best to use a little less than more.
Don't use bottled lemon juice because fresh always tastes better.
If the vegan lemon curd is lumpy, this can happen for several reasons and if it has happened to you, pass it through a sieve to remove the lumps.
Store - This eggless, dairy-free lemon curd will keep well for up to two weeks in the fridge in a clean sterilized sealed jar.
How to Sterilize Jars
This recipe makes 1 ½ cups of egg-free lemon curd.
- How many jars you need will depend on the size of the jars you have on hand, but they must be glass and with metal lids.
- Thoroughly wash the jars and lids in hot soapy water, rinse and drain well.
- Place the jars and lids upside down on the oven rack and heat the oven to 130˚C (250˚F).
- Leave the jars and lids to dry in the oven with the door closed for about 10 minutes.
- Turn off the oven, and leave them in there until you are ready to fill the jars. The jars will still be hot so use oven mitts when removing them from the oven.