Vegan Lemon Curd Recipe
Incredible Vegan Lemon Curd Recipe made with 5 ingredients and 1 pot! Creamy, tangy and super healthy – ready in 10 minutes with no eggs or dairy. The recipe yields about 2 cups of vegan lemon curd.
Equipment
- 1 Saucepan
- 1 Whisk
- 1 Zester
Ingredients
- 1 Cup Lemon Juice (227 g)
- ½ Cup Water (113 g)
- 1½ Cups Granulated Sugar or Monk Fruit (285 grams)
- 3 Tablespoons Cornstarch (16 grams)
- 4 Tablespoons Cashew Butter (64 grams) If you make it in a food processor, use unroasted, unsalted cashews.
- 1 Tablespoon Lemon Zest (the yellow part)
- ¼ Teaspoon Turmeric (optional) It doesn't take much turmeric to dye the lemon curd. Turmeric also has a sharp flavor so add in ⅛ of a teaspoon increments and whisk in well after each addition.
Instructions
- Add lemon juice, water, sugar, cornstarch, cashew butter and lemon zest to a small saucepan and whisk to combine.
- Heat over medium-high, whisking constantly, until everything melts and it comes to a gentle boil.
- Whisk in the turmeric, if desired.
- Cook on low-medium until thick, whisking the entire time. This takes about 5 minutes.
- Once thick, remove from the heat.
- Allow it to cool for 5 minutes before adding it to a baked tart or pie shell. Alternatively, pour it into a jar or container and let it cool uncovered. Once cooled, refrigerate it. Let it set for at least 3 hours but ideally overnight. It will thicken further as it cools in the refrigerator.
Notes
Nutrition Facts (Sweetened with Zero-Calorie Monk Fruit):
