Lemon Curd – deliciously vegan!

This recipe makes a tangy, very lemony ‘curd’ – or ‘vurd’, as some people call it! It’s nice on breakfast toast but also as part of a cake filling.

I tried different recipes, tweaked them a bit and came up with this combination. I think this one is the best so far but feel free to email us with your own recipes, ideas, contributions…

Photo courtesy of She Knows

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Meal

  • vegan-desserts
  • breakfasts

Ingredients

  • 4-6 unwaxed lemons (plus a little bottled juice in case there isn’t enough from the lemons)
  • Lemon zest, 1tsp-1 tbsp, depending on how tart you like it
  • ¾ cup fresh lemon juice
  • ¼ tsp salt
  • 1¼ cups caster sugar
  • 2 tbsp mild coconut oil, softened (eg Biona Cuisine)
  • 2 tbsp cornflour
  • 2 tbsp vegan margarine, eg Biona, Pure, Suma, Vitalite etc – break it up into smaller pieces OR use extra mild coconut oil

Kit

  • lemon zester or grater
  • knife
  • lemon squeezer
  • sieve
  • measuring cups
  • measuring spoons
  • small saucepan
  • wooden spoon (no garlic or onion traces!)
  • whisk
  • small clean jars and screwtop lids for the curd (about the size of a wholegrain mustard jar). If you have a dishwasher, that’s the easiest way to sterilise them. Alternatively, wash in hot soapy water then rinse with hot water and drain.
  • kettle
  • bowl of warm water
  • Circles of greaseproof paper to fit over the top of the curd – use the lids to measure, draw round with a pencil and then cut them out

Instructions

  1. Zest the lemons first then squeeze them for the juice. Sieve the juice and pulp, making sure you scrape underneath the sieve to get all the lemon goo! If you haven’t enough, top up with bottled lemon juice.
  2. Mix the cornflour with a little lemon juice to make a smooth paste. Set aside.
  3. Place the rest of the juice plus zest, salt and sugar in the pan. Bring to the boil then simmer.
  4. Soften the coconut oil a little so you can measure it out more easily. Add this to the hot juice along with the margarine pieces/extra coconut oil and cornflour paste. Whisk vigorously so that no lumps form.
  5. Simmer this mixture for about 8 minutes, stirring occasionally, especially round the sides of the pan. It should start to thicken a little. Remove from the heat and let it cool for a bit.
  6. Then place the clean jars in the bowl of warm water and pour the curd into the jars. Let them cool down further before adding the greaseproof paper circles and screwtop lids.
  7. Place in the fridge and leave the jars to set for a couple of hours before using.
  8. It will keep for up to three weeks in the fridge.

Optional extras / notes

  • 15-20 minutes plus cooling and setting time

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