Vegan Lemon Curd Recipe – Tangy & Dairy-Free Spread
Vegan Lemon Curd Recipe – Tangy & Dairy-Free Spread
You might not realize that traditional lemon curd relies heavily on eggs and butter to achieve its creamy richness. However, you can create a surprisingly delectable, tangy vegan version that not only meets dietary preferences but also delights the palate. By combining fresh lemon juice and a few simple plant-based ingredients, you can whip up a dairy-free spread that’s both versatile and satisfying. Curious about the specific steps and tips to enhance this timeless classic?
Why You’ll Love This Recipe
You’ll absolutely love this vegan lemon curd recipe for its simplicity and versatility. In just about 10 minutes, you can whip up a bright and tangy spread using basic ingredients like lemon juice, sugar, cornstarch, and non-dairy milk.
No need for special tools; a pot and whisk are all you need to get started. Plus, you can customize it with different non-dairy milk and sweeteners to fit your taste.
It’s also healthier than traditional options. Many recipes are low in calories and can use sugar-free alternatives like erythritol, making it suitable for various diets, including keto and gluten-free. With only 50 calories and no added sugars, this recipe stands out as a nutritious choice.
This lemon curd isn’t just for toast; it can enhance your desserts too. Try it as a filling for crepes or layer it between cake layers. Slather it on pancakes or waffles for a zesty breakfast treat.
Storing it’s easy—just pour it into jars, and it keeps well in the refrigerator. Each serving is low in fat and sodium while packed with vitamin C.
When you make this vegan lemon curd, you’ll enjoy a delicious, nutritious addition to your kitchen.
History
Lemon curd has a rich history that dates back to at least 1844 when it first appeared in The Lady’s Own Cookery Book by Lady Charlotte Campbell Bury. Early recipes used lemon acid to curdle cream, creating a mixture of curds and whey. Traditionally, lemon curd was a main ingredient in lemon cheesecakes, much like today’s lemon curd tarts.
Cooking methods have evolved. Originally, cooks set a mixing bowl over simmering water, allowing sugar to dissolve while butter melted. They strained beaten eggs into lemon juice, stirring until thickened, then potted the curd into sterilized jars for storage.
Lemon curd’s original recipes featured butter and eggs, making them non-vegan. As time passed, modern recipes began substituting eggs and dairy with plant-based alternatives. Today’s vegan options often use almond or soy milk and thicken with cornstarch, allowing for a quick and easy preparation that takes only about 10 minutes total.
It’s interesting to note that sugar used to be in solid form, resembling a tapering loaf, making it tricky to extract flavors from lemon zest. The shelf life of lemon curd is relatively short, so proper storage is key; keep it in the fridge and consume it within a week for the best taste.
Recipe
Vegan lemon curd is a delightful and zesty treat that brings a burst of citrus flavor to a variety of desserts and breakfast items. This creamy concoction can be used as a filling for tarts, spread on toast, or simply enjoyed by the spoonful. With its vibrant yellow color and smooth texture, it offers a fantastic alternative to traditional lemon curd while being completely plant-based. The beauty of this recipe lies in its simplicity and flexibility. You can easily adjust the ingredients to suit your dietary preferences, whether you want to use plant-based milk, alternate sweeteners, or even different thickening agents.
For the best results, make sure to use thick coconut cream that has been refrigerated overnight to achieve the perfect texture. Follow these straightforward steps to create a delectable vegan lemon curd that will impress your friends and family.
Ingredients
– ½ cup fresh lemon juice
– 2 tablespoons cornstarch
– 6 tablespoons water
– 1/2 cup sugar
– 1/4 cup thick coconut cream or canned coconut milk
Cooking Instructions
1. In a saucepan, whisk together the cornstarch, lemon juice, and water until fully incorporated. Confirm there are no lumps for a smooth texture.
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Place the saucepan over medium-high heat and constantly whisk the mixture for about 6 minutes or until it thickens to your desired consistency.
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Once thickened, reduce the heat to medium and gradually add in the sugar while whisking continuously until dissolved.
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Next, stir in a pinch of sea salt and a splash of vanilla extract, continuing to whisk for an additional 2 minutes while stirring constantly.
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Remove the saucepan from the heat and let the lemon curd cool slightly before transferring it to a container for storage.
For the best results, remember to maintain constant whisking while cooking to prevent the curd from burning or sticking to the pan. Using medium-low heat will help you manage temperature better and achieve a perfectly smooth lemon curd.
You may also find that letting it chill in the refrigerator for a few hours can improve the flavors and elevate the texture. Enjoy your homemade vegan lemon curd!
Final Thoughts
To conclude, creating your own vegan lemon curd isn’t only easy but also rewarding, offering a revitalizing burst of flavor that can improve many dishes.
The smooth and silky texture comes from key ingredients like vegan butter and the thickening agents, cornstarch or arrowroot starch. Always remember to cook on low heat and whisk constantly to prevent sticking.
For the best flavor, fresh lemon zest and juice are essential. Balancing the tartness of the lemon juice with the sweetness of sugar is vital for that perfect tanginess.
Feel free to experiment with alternatives, such as lime juice or natural sweeteners like maple syrup, to vary the flavor. Additionally, this recipe is eggless and dairy-free, making it accessible for various dietary needs.
Preparation is quick, usually taking under 10 minutes, and the curd can be stored in the fridge for up to a week. This makes it practical for batch-making—ideal for using in multiple recipes.
When storing, cover with plastic wrap to avoid a film forming on the surface.
Nutritionally, vegan lemon curd is low in fat and protein but high in carbohydrates.
With all these tips in mind, you’ll create a delightful spread that’s perfect for any occasion.
FAQ
Making your own lemon curd raises some common questions, especially for those new to vegan cooking. One key ingredient is lemon juice. Always use fresh juice because bottled options often contain preservatives and oils that can affect the flavor.
When it comes to thickening, you can use cornstarch or arrowroot starch. They work in a 1:1 ratio to achieve the desired consistency. It’s important to cook the mixture on medium or low heat to avoid burning. A popular option for thickening is arrowroot starch, which is perfect for this recipe.
You might wonder about sweeteners. Granulated sugar, maple syrup, or coconut sugar are good choices. Keep in mind that coconut sugar may darken your curd’s color. Adding lemon zest boosts the lemon flavor, making it more vibrant.
If your curd seems runny at first, don’t worry! It will thicken up in the refrigerator. To get an ultra-smooth texture, you can pass the curd through a fine-mesh sieve after cooking.
Lastly, feel free to customize your curd! Adjust the sugar and lemon juice to your taste or investigate other citrus fruits for a different twist. Enjoy your dairy-free creation on scones, pancakes, or cakes!
