Lemon curd is a traditional British conserve prepared with lemons, butter, eggs, and sugar. It is a versatile cream that is so easy to make. You can use it as a spread on scones and bread or as a filling for pies, pastries, and cakes.
Today we want to propose a super tasty and healthy variation of this cream which is dairy-free, egg-free, and vegan.
In this lemon curd recipe we replaced the classic ingredients with almond milk, coconut oil, and maple syrup.
Maple syrup is rich in minerals and antioxidants and contains only half the amount of sugars as plain white sugar. Just make sure you buy high-quality unprocessed maple syrup.
We also used almond essence and crushed cardamom seeds to give a nutty and minty flavour that pairs perfectly with lemon, and turmeric to give it a natural yellow colour as there are no eggs.
Turmeric and cardamom are also some of the healthiest spices in the world thanks to their powerful anti-inflammatory and blood pressure-lowering properties. How awesome!
NOTE: The default ingredients yield about 350g-380g (12-13 oz) of lemon curd.
- Potato Starch
- Lemon Zest
- Cardamom Pods
- Lemon Juice
- Almond Milk
- Maple Syrup
- Almond Extract
- Coconut Oil
Remove the seeds from the cardamom pods and crush them using a mortar and pestle. Bash the seeds until they are finely ground (1).
In a saucepan, add sifted potato starch, grated lemon zest, and the crushed seeds (2).
Slowly pour the lemon juice to dissolve the starch and whisk well.
Next, add the almond milk, maple syrup, and almond essence (1).
Stir in a pinch of turmeric to give your lemon curd a nice bright yellow colour.
Turn the hob on at low-medium heat and as soon as the mixture thickens immediately remove the pot from the heat. Then, stir vigorously until you have a dense and smooth cream (2).
Incorporate the coconut oil with the help of a whisk. The coconut oil will give richness to this eggless cream (1).
Finally, transfer the fruit curd into a jar and seal (2).
Enjoy your vegan homemade lemon curd!
For best results, it’s essential you always whisk the mixture while it’s on the heat. This will prevent lumps from the cooking starch.
Be careful to not overcook the cream as the starch will lose its thickening power and your lemon curd will be too runny.
For a nut-free version, swap almond milk with oat milk and almond extract with vanilla or orange essence.