Vegan Lemon Curd
"I originally made this lemon curd to fill the middle of a wedding a cake that I made last summer for a friend, but it can be used in so many other situations. I've also used it on scones aswell as in tarts. Cooking time does not include cooling time."
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 1 cup lemon juice
- 1⁄2 cup water
- 1 1⁄2 cups granulated sugar
- 4 tablespoons cornstarch
- 1⁄8 teaspoon salt
- 6 tablespoons soymilk
- 2 tablespoons margarine
directions
- Mix lemon juice, water, sugar, cornstarch and salt together.
- Pour into a heavy saucepan and whisk over medium heat, stirring constantly, until it comes to a full boil.
- Boil for 1 minute, not stirring. It should be thickened and turning clear.
- Remove from heat and add soymilk and margarine and blend well with the whisk.
- Cool the curd, then refrigerate in a covered container. It thickens as it cools.
Questions & Replies
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Hi there, I noticed that you used soy milk in this recipe. Is it possible to use other dairy free milks like rice or oats ? -
How long will this keep for?
Reviews
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This recipe worked out great. I added a couple of pinches of tumeric to make it more yellow as it didn't have much colour but other than that didn't stray. Perfectly tart flavour and I'll be using it in a lemon meringue pie.
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Love, love, love! I reduced the water a little and added a pinch of turmeric for a vibrant colour. Absolutely deeeelish! Great for a lemon meringue pie filling
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Can I make this using lime instead of lemon
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Wonderful! Really tasty and lemony flavour. I used in a cake which some felt was my best yet (and they have tasted quite a few of them) and also used on toast. I am not sure if I could tell the difference between this and a traditional lemon curd recipe made with eggs. I doubt anyone would guess if you didn't tell them. Will definitely make again. It does need quite a few lemons but as I got them from the market it kept the cost quite low.
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This is great! I used potato starch instead of corn.
Tweaks
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This is great! I used potato starch instead of corn.
