Vegan Lemon Curd
Prep 25min (+ cooling and chilling time)
This recipe was created by Lisa Frost, one of our Make Me a Baker graduates, to use as part of her Graduation cake recipe. She wanted to create a curd she could use in, and serve with, the vegan cakes she was baking through her baking business, The Naked Lion Co. The result was this egg- and butter-free rich curd that will bring sunshine to any cake or dessert.
125ml (½ cup) strained fresh lemon juice
165-220g (¾-1 cup) caster sugar (depending on sweetness preferred)
40g (⅓ cup) cornflour
Pinch ground turmeric
20g coconut oil
1 tablespoon coconut cream
- Combine the lemon juice, sugar, cornstarch and salt in a small saucepan. Cook over a medium-high heat, stirring constantly, until it thickens and comes to a simmer.
- Remove from the heat and stir in the turmeric, or enough to reach the rich yellow colour typical of lemon curd. Mix in the coconut oil and then add the coconut cream, a little at a time until the curd reaches a good consistency (it will thicken a little more on cooling).
- Place mixture into a medium bowl. Cover the surface with plastic wrap and set aside to cool. Refrigerate for 3 hours or until well chilled before using.
- This lemon curd will keep well in a sealed jar in the fridge for 1-2 weeks.