Luscious Three-Ingredient Vegan Lemon Curd

One of my Dad’s many talents includes an almost supernatural affinity for cultivating citrus.

While my lemon tree splutters to muster fruit bigger than a ping-pong ball, his trees groan under the collective weight of enormous, juicy, luscious lemons.

I’m positively peevish with envy.

But fortunately for me, I have a few tricks up my own sleeve. And today, I am sharing with you my most favourite, delicious lemony triumph.

Vegan Lemon Curd.

For the longest time, I resigned myself to the fact that becoming vegan meant leaving Lemon Curd behind.

Traditionally, Lemon Curd is a careful emulsion of butter, eggs, sugar and lemons. In my pre-plant-based life, I would tentatively make Lemon Curd using this Donna Hay recipe, because the first time I made it, I had the mix too hot and I curdled it. Frankly, it was always touch and go!

Yet despite testing about half a dozen vegan lemon curd recipes, it seemed I would not find a worthy substitute, let alone a recipe that would equivalent the rich, glossy, lemony-gooeyness. I never hoped to surpass it entirely.

Yet, here we are! My three ingredient Lucious Vegan Lemon Curd is pure culinary alchemy if I do say so myself. Plus, it is faster, easier and since it contains no eggs or dairy, it is almost impossible to curdle, unless you are committed to stuffing it up.

Make it once, and it will become your cookery-calling card. People will beg you for the recipe, and please, share it if you will. But if you want to keep it just between you and me, I will understand and promise I won’t tell a soul.

So without further ado, here it is.

Three Ingredient Luscious Vegan Lemon Curd

You will need

• Finely grated zest of one of Dad’s enormous lemons (about one tablespoon)
• Juice from two of Dad’s enormous lemons (about 200mls)
• 1 tablespoon of tapioca flour
• 1 tin of sweetened Coconut condensed milk (320g)

Preparation

Combine your lemon zest and juice in a non-reactive small saucepan off the heat.

Add the tapioca flour and stir until the tapioca flour has dissolved.

Whisk in the coconut condensed milk until it is all incorporated into the mix. At this point, it will look like the mix has curdled and split. But don’t fret!

Put the saucepan on a low heat and mix continuously with a silicone spatula. Stir, stir, stir! As the mixture warms, it will become glossy, yet still quite watery. Be patient. It will come together soon.

After a few minutes, you will notice the mix begin to become thicker. Remove from the heat, still stirring, you don’t want to let it catch on the bottom of the saucepan or boil.

Not long after that, you will notice that the mix will thicken to the point where it will leave a “trace” across the surface of the mix. The mix will coat the spatula and when you drag your finger through the mix, it will leave a trail. It’s ready.

Pour the hot Vegan Lemon Curd mix into sterilized, clean dry jars, seal and put straight into the fridge. It will continue to thicken as it cools.

Let us count the ways to enjoy Vegan Lemon Curd…

After a few hours, it is ready to eat! If you can resist spooning it straight into your mouth from the jar, it is delicious spread on scones, scooped into tart shells and topped with berries, swirled through coconut yogurt, dolloped on aquafaba meringues or in any other way that might tickle your fancy.

Even if you are a committed carnivore, I urge you to give this Vegan Lemon Curd recipe a try. You won’t believe how good it is!

As always, I love to hear from you, so drop me a line and let me know how you went with this recipe!