Vegan Lemon Curd
EASY vegan lemon curd with just 5 ingredients and 1 pot required! Creamy, perfectly tart, naturally sweetened! Enjoy straight from the jar, or add to waffles, pancakes, and baked goods!
- Prep time
- 5 hr 30 min
- Cook time
- 10 min
- Yield
- 36 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 14-ounce can coconut cream*
- 2 Tbsp lemon zest
- 1/2 cup lemon juice
- 2 Tbsp arrowroot starch
- 1-2 Tbsp maple syrup ((plus more to taste))
Instructions
- 1
Place coconut cream and lemon zest in a small saucepan and whisk to combine.
- 2
Add lemon juice and arrowroot starch to a small mixing bowl and whisk to thoroughly dissolve. Then add to coconut cream mixture and stir.
- 3
Lastly, add maple syrup (starting with lesser amount // 1 Tbsp as original recipe is written // adjust if altering batch size) and whisk again until well combined.
- 4
Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture. During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.
- 5
Remove from heat and taste and adjust seasonings as needed, adding more lemon zest for acidity/brightness, or maple syrup for sweetness.
- 6
Let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar (I prefer these) and cover with plastic wrap, making sure the plastic wrap touches the curd – otherwise a film may form.
- 7
Refrigerate for 5-6 hours, or overnight, or until completely chilled and set. Will keep in the refrigerator 7-10 days, though best within the first 4-5 days.
- 8
This is so delicious you can eat it straight, but it makes an especially delicious topping for muffins, pancakes, waffles and other baked goods.