Vegan Lemon Curd
Sweet and zesty vegan lemon curd recipe - perfect for a variety of recipes in vegan baking or simply served on freshly toasted bread.
1 small mixing bowl
1 medium-size saucepan
- 1/3 cup vegan butter, unsalted (90 ml)
- 1 cup fresh lemon juice (237 ml)
- 1 cup tinned coconut milk (237 ml)
- 1 tsp vanilla extract
- 1 cup powdered sugar (130 g)
- 3 tbsp cornstarch
- 1/2 tsp agar-agar powder
Place the vegan butter, lemon juice, coconut milk, vanilla extract and powdered sugar into a medium-size saucepan over low heat.
Bring to a simmer whilst stirring regularly until the butter and sugar have dissolved.
In a separate bowl, whisk the cornstarch and agar-agar powder with a little water or plant milk (roughly 3 tbsp) to create a smooth slurry.
Pour the slurry into the saucepan and continuously whisk until the lemon curd thickens. This should take roughly 5-10 minutes.
Remove from the heat once your curd is thickening and transfer to an air-tight container (or use in a recipe).
Please note that the lemon curd continues to thicken as it cools down.
It's important to stir until the curd begins to thicken, as both cornstarch and agar-agar need to reach a certain temperature to be 'activated'.