Vegan Lemon Curd
If you don't know what lemon curd is let's give you the easiest explanation - it's kind of a lemon cream, but the very best one! In Germany, we often eat sweet spreads for breakfast, and everyone does not like sour options as gooseberry or sour cherry jam. But the English are taking sour spread to the next level with lemon curd, and it's so easy to veganize it.
You can use lemon curd to refine baked goods or as a topping for desserts, but it's the best when it's just a nice spread of freshly toasted bread or on our homemade English muffins.
Vegan lemon curd
- 50 ml (0.25 cup) maple syrup
- 75 ml (0.33 cup) almond milk
- 1 pinch salt
- 3 tbsp vegan butter
- 1 lemon (zest)
- 100 ml (0.5 cup) lemon juice (approx. 2 lemons)
- 1 tbsp starch
- 1 tbsp water
- 1/2 tsp turmeric for color (optional)
- Add maple syrup, lemon juice and almond milk to a small saucepan and heat up until it's simmering.
- Zest a lemon and add lemon zest, salt and vegan butter and stir to combine. If you want a bright yellow lemon curd, you could now add turmeric, but this is only optional. Let the mixture simmer for approx. 2 - 3 min.
- Stir to combine starch and water in a small bowl and add the mixture to the saucepan. Keep stirring, in order to keep the lemon curd smooth. If you want your lemon curd to get quite liquid (to use as a dessert or cake topping), then 1/2 tsp of starch is enough. But if you want to use it as a spread, stick to 1 tbsp starch. Let simmer until thickened enough.
- You can store it in an airtight jar in the fridge for approx. 1 or 2 weeks.