Homemade vegan lemon curd
Makes: 200ml
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Homemade vegan lemon curd
Makes: 200ml
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (tbsp)
Calories
48Kcal
Fat
2gr
Saturates
1gr
Carbs
7gr
Sugars
5gr
Fibre
0gr
Protein
0gr
Salt
0gr
Truly Crumptious
Helen Grace's crumpets make the perfect late-night snack for hungry festivalgoers
See more of Truly Crumptious ’s recipes
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.
- 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.
- 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.
- 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.
