How to Make Vegan Lemon Curd - Dairy and Egg Free
You only need 6 simple ingredients to make this rich and tangy homemade vegan lemon curd. It tastes just like that made with egg and dairy!
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Servings: 8 Servings
Calories: 154kcal
Cost: $8
Equipment
- 1 stove
Ingredients
- 4 tablespoon Follow Your Heart Vegan Egg plus 1 cup water, OR, ¾ cup JUST egg. DO NOT add water to the JUST egg. We use Follow Your Heart or JUST Egg, see note in instructions.
- 1 cup water
- 1 cup vegan granulated sugar Organic or beet sugar is vegan.
- ¾ cup lemon juice Fresh squeezed is best.
- 3 tablespoon corn starch
- 3 tablespoon vegan butter Miyoko's or Earth Balance is our preferred brand.k
- ¼ teaspoon ground sea salt
- 2 tablespoon lemon zest.
Instructions
- In a small bowl, whisk the 4 tablespoon of Follow Your Heart vegan egg and 1 cup water until smooth and creamy. Set aside. If you're using JUST egg use ¾ of a cup without adding the water.
- In a large sauce pan, whisk the 1 cup water, ¾ cup lemon juice, 1 cup sugar, vegan butter, 3 tablespoon cornstarch, and ¼ teaspoon salt together on medium heat. Keep whisking until the mixture comes to a low boil and is thick and creamy. It should look translucent.
- Whisk in the 3 tablespoon vegan butter until it's melted and fully incorporated into the sugar mixture.
- Add 1 cup of the lemon mixture to the vegan egg and whisk until combined. This prevents the egg from curdling.
- Add the egg mixture to the pan of lemon mixture and whisk continuously until it just begins to boil and is thick and creamy.
- Remove from the heat and whisk in the 2 tablespoon lemon zest.
Notes
- ONLY use Follow Your Heart Vegan Egg or JUST Egg. Do not use an egg replacer such as Bob’s Red Mill or EnerG, this will not work. DO NOT add water to JUST egg.
- We use Miyoko’s or Earth Balance vegan butter.
- Store in a clean mason jar or a bowl, tightly covered in the refrigerator for up to a week.
- Freeze in a freezer safe container for up to 1 month. Thaw and store in the refrigerator for up to 1 week.
Why is my lemon curd not setting?FAQs Curd thickens as it cools. Cook it long enough for it to become thick, then remove it from the heat to fully set.Why add vegan butter to lemon curd? The butter will give it a silky and rich texture. You can omit it if you like, but it won't be as good.Why is my curd grainy? This is because the vegan egg curdled. To avoid curdling, whisk some of the boiling sugar mixture into the egg, then SLOWLY whisk the egg and sugar mixture into the pot of the hot sugar mixture.Is lemon pie filling the same as lemon curd? They are essentially the same. Traditionally curd isn't thickened with cornstarch or flour, although we do add some cornstarch to our vegan recipe for body.
Nutrition
Serving: 2tablespoon | Calories: 154kcal | Carbohydrates: 32g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 112mg | Potassium: 28mg | Fiber: 1g | Sugar: 26g | Vitamin A: 203IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 1mg
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