Vegan Lemon Curd Ingredients

• Citrus Juice & Zest: For best results, choose fresh squeezed lemon juice over bottled juice. The flavor will be brighter and much less bitter than the pre-squeezed stuff and you get the benefit of zesting the lemon peel. You can however use carton orange juice here if you like.
• White Sugar & Vanilla Extract: Use white/ caster sugar. Brown sugar is too dark and will make for a muddy looking curd. While natural cane sugar does have a lightly golden color, it’s not too dark so you can use that here.
• Dairy Free Butter: I haven’t tried this with coconut oil so I can’t say for sure but I do think it could work to a point if you don’t mind the added coconut flavor. I think vegan butter is most ideal here for both the buttery texture and flavor.
• Starch & Water: This is how you make a fruit curd without eggs or tofu. As the starch heats up, its molecules swell up, absorbing the surrounding water which acts as a thickening agent. You could say that we’re basically make a sweet, lemony gravy. Weird, but effective!

A Few Quick Tips & Notes

• Remember that the lemon curd will continue to thicken up as it cools down.
• For a glossier finish, use cornstarch over arrowroot.
• Tapioca starch doesn’t work well in high acid recipes because the acid interferes with its ability to thicken so I don’t recommend it as a substitute for the starch here.
• This doesn’t freeze well because the molecules breakdown when frozen. Once defrosted, the curd will be more runny than you might like.