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Homemade vegan lemon curd


Makes: 200ml
timePrep time: 10 mins
timeTotal time:
Homemade vegan lemon curd
Recipe photograph by Dan Jones

Homemade vegan lemon curd


Makes: 200ml
timePrep time: 10 mins
timeTotal time:

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Nutritional information (tbsp)
Calories
48Kcal
Fat
2gr
Saturates
1gr
Carbs
7gr
Sugars
5gr
Fibre
0gr
Protein
0gr
Salt
0gr

Truly Crumptious

Truly Crumptious

Helen Grace's crumpets make the perfect late-night snack for hungry festivalgoers
See more of Truly Crumptious ’s recipes
Truly Crumptious

Truly Crumptious

Helen Grace's crumpets make the perfect late-night snack for hungry festivalgoers
See more of Truly Crumptious ’s recipes

Ingredients

  • zest and juice of 4 unwaxed lemons
  • 2 tbsp cornflour
  • 4 tbsp caster sugar
  • 3 tbsp coconut cream
  • 3 tbsp vegan margarine
  • a pinch of fine salt

Step by step

Get ahead
The curd will keep in the fridge for up to 1 month.
  1. Mix a little of the lemon juice with the cornflour to make a smooth paste and set aside. Warm the remaining lemon juice and zest in a small pan on a medium heat.
  2. Add the sugar and, once the sugar has dissolved, add in the cornflour paste and whisk continuously on a medium-high heat until the mixture has thickened.
  3. Once thickened, remove from the heat and whisk in the coconut cream, margarine, and salt. Sieve the mix for a smoother texture if you like. Pour the curd into a sterilized jar, leave to cool then chill until ready to use.
Chef quote
This lemon curd is fantastic served with our vegan crumpets.

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