how to make

Homemade Vegan Lemon Curd

by

Health

Time

15m

Cost

Nutrients

77 kcal

Carbs 11 grams

Sugars 5 grams

Total Fats 4 grams

Saturates 3 grams

Fibers 1 grams

Proteins 1 grams

About this recipe

This vegan lemon curd is a healthy homemade variation of the classic British conserve. Prepared with plant-based milk, maple syrup, and coconut oil and flavoured with cardamom and almond, this tasty recipe is ideal for spreading on scones and bread or filling tarts and pastries. It's low in sugars and calories.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 25% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
More than 75% of recommended intake for a meal
Fibers, Proteins
More than 75% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts

Servings

6

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Ingredients List

Potato Starch30 g
Lemon Zest1 tbsp
Cardamom Pods0.5 tsp
Lemon Juice90 mL
Almond Milk170 mL
Maple Syrup50 g
Almond Extract0.5 tsp
Turmeric1 pinch
Coconut Oil20 g

STEP 1

Remove the seeds from the cardamom pods and crush them using a mortar and pestle until they are finely ground.

Ingredients List

Potato Starch30 g
Lemon Zest1 tbsp
Cardamom Pods0.5 tsp
Lemon Juice90 mL
Almond Milk170 mL
Maple Syrup50 g
Almond Extract0.5 tsp
Turmeric1 pinch
Coconut Oil20 g

STEP 2

Combine sifted potato starch, grated lemon zest, and the crushed seeds in a saucepan.

Ingredients List

Potato Starch30 g
Lemon Zest1 tbsp
Cardamom Pods0.5 tsp
Lemon Juice90 mL
Almond Milk170 mL
Maple Syrup50 g
Almond Extract0.5 tsp
Turmeric1 pinch
Coconut Oil20 g

STEP 3

Whisk the starch with lemon juice until it has dissolved.

Next, stir in the almond milk, maple syrup, and almond essence.

Ingredients List

Potato Starch30 g
Lemon Zest1 tbsp
Cardamom Pods0.5 tsp
Lemon Juice90 mL
Almond Milk170 mL
Maple Syrup50 g
Almond Extract0.5 tsp
Turmeric1 pinch
Coconut Oil20 g

STEP 4

Add the turmeric and heat the mixture at low-medium heat.

As soon as the cream thickens quickly remove the pot from the heat. Then, stir vigorously until it's dense and smooth.

Ingredients List

Potato Starch30 g
Lemon Zest1 tbsp
Cardamom Pods0.5 tsp
Lemon Juice90 mL
Almond Milk170 mL
Maple Syrup50 g
Almond Extract0.5 tsp
Turmeric1 pinch
Coconut Oil20 g

STEP 5

Finally, add the coconut oil and stir until it is well incorporated.

Ingredients List

Potato Starch30 g
Lemon Zest1 tbsp
Cardamom Pods0.5 tsp
Lemon Juice90 mL
Almond Milk170 mL
Maple Syrup50 g
Almond Extract0.5 tsp
Turmeric1 pinch
Coconut Oil20 g

STEP 6

Transfer the lemon curd into a jar, seal, and store in the fridge.

Ingredients List

Potato Starch30 g
Lemon Zest1 tbsp
Cardamom Pods0.5 tsp
Lemon Juice90 mL
Almond Milk170 mL
Maple Syrup50 g
Almond Extract0.5 tsp
Turmeric1 pinch
Coconut Oil20 g