Vegan Lemon Curd
recipe

A delicious and versatile spread that is perfect for baking, pancakes, or filling pastries. This easy recipe offers a refreshing flavor without eggs.
Preparation Time: 20 minutes
Serving Size: Approximately 300 g

Ingredients:

- 200 ml fresh lemon juice
- 100 g sugar
- 2 tbsp cornstarch
- 50 ml plant-based milk (e.g., soy milk or almond milk)
- 60 g vegan margarine
- 1 tsp lemon zest (grated)

Instructions:

1. In a saucepan, combine lemon juice, sugar, and cornstarch. Ensure that the cornstarch is well dissolved.
2. Add the plant-based milk and stir the mixture over medium heat continuously until it starts to thicken.
3. Once the mixture reaches the desired thickness, remove the saucepan from the heat.
4. Stir in the vegan margarine and lemon zest until the margarine is completely melted and the mixture is smooth.
5. Transfer the lemon curd into a jar and allow it to cool at room temperature before placing it in the refrigerator.

Nutritional Information (per 100 g):

- Energy: 250 kcal
- Protein: 0.5 g
- Carbohydrates: 60 g
- Fat: 6 g
- Fiber: 0 g
- Sugars: 54 g

Reviews: 4.48 (1831 reviews) ★★★★★ share