This homemade lemon curd is such a treat- and delicious, I must add. It’s incredibly easy to make with just a handful of ingredients. It's silky and smooth yet full of the most delicious flavor.
Ingredients
- 1 cup + 2 tablespoon granulated sugar
- 3 tablespoon cornstarch
- ¼ teaspoon salt
- ¼ teaspoon ground turmeric (optional, for color)*
- ½ cup + 2 tablespoon lemon juice
- 2 teaspoon lemon zest** (optional)
- 1 cup coconut milk (full fat)
Prep Time: 15 minutes
Total Time: 15 minutes + cooling
How to Make Lemon Curd
In a medium saucepan, whisk together the granulated sugar, cornstarch, salt, and turmeric until evenly combined.
Add the lemon juice and lemon zest, whisking until the mixture is smooth. Once fully combined, pour in the coconut milk. At first, the mixture will appear pale and opaque, but as it cooks, it will become more translucent and vibrant (if using turmeric).
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and becomes translucent. This process should take about 7-10 minutes. If you notice any lumps forming, whisk vigorously to smooth them out.
Continue cooking until the curd is thick enough that a drizzle of it over the surface takes about 2 seconds to sink back in.
Remove from heat. For the smoothest texture, especially if using lemon zest, strain the curd through a fine mesh strainer.
Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Allow it to cool, then transfer it to the refrigerator to chill.
And that's it, and now you can enjoy your lemon curd.
How to Store Lemon Curd
Store in an airtight glass or plastic container in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 1 month.
What to Serve with Lemon Curd
Lemon curd pairs well with both sweet and savory dishes. Here are some options when using your curd:
- Spread lemon curd over warm toast, freshly baked biscuits, or flaky scones for a sweet and tangy bite.
- Drizzle over pancakes or waffles instead of syrup for a citrusy twist.
- Swirl lemon curd into Greek yogurt and top with granola for breakfast.
- Use it to fill thin, delicate crepes topped with powdered sugar or fresh berries.
- Use lemon curd as a filling for layered cakes or a topping for cupcakes.
- Spoon over cheesecake for a bright, citrusy contrast to the rich filling.
- Use as a filling for doughnuts, croissants, or Danish pastries.
Variations
Lime Curd: Replace the lemon zest and juice with lime. Be mindful that lime zest can turn bitter more quickly when cooked. Omit turmeric for a natural greenish hue.
Grapefruit Curd: Increase the zest to 1 tablespoon. Use ½ cup (120ml) grapefruit juice and 2 tablespoons (30ml) lime juice. Omit turmeric.
Orange Curd: Increase the zest to 1 tablespoon. Use ½ cup orange juice and 2 tablespoons (lime juice for a bright citrusy flavor.
This thick, creamy lemon curd is perfect for filling cakes, sandwich cookies, or spreading on toast. Reduce the cornstarch to 2 to 2 ½ tablespoons for a thinner consistency, making it more suitable as a spread. Enjoy this simple, egg-free, and dairy-free lemon curd in a variety of ways!
Vegan Lemon Curd
Ingredients
- 1 cup + 2 tablespoon granulated sugar
- 3 tablespoon cornstarch
- ¼ teaspoon salt
- ¼ teaspoon ground turmeric optional, for color*
- ½ cup + 2 tablespoon lemon juice
- 2 teaspoon lemon zest** optional
- 1 cup coconut milk full fat
Instructions
- In a medium saucepan, whisk together the granulated sugar, cornstarch, salt, and turmeric until evenly combined.
- Add the lemon juice and lemon zest, whisking until the mixture is smooth. Once fully combined, pour in the coconut milk. At first, the mixture will appear pale and opaque, but as it cooks, it will become more translucent and vibrant (if using turmeric).
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and becomes translucent. This process should take about 7-10 minutes. If you notice any lumps forming, whisk vigorously to smooth them out.
- Continue cooking until the curd is thick enough that a drizzle of it over the surface takes about 2 seconds to sink back in.
- Remove from heat. For the smoothest texture, especially if using lemon zest, strain the curd through a fine mesh strainer.
- Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Allow it to cool, then transfer it to the refrigerator to chill.
- And that's it, and now you can enjoy your lemon curd.
Notes
How to Store Lemon Curd
Store in an airtight glass or plastic container in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 1 month.What to Serve with Lemon Curd
Lemon curd pairs well with both sweet and savory dishes. Here are some options when using your curd:- Spread lemon curd over warm toast, freshly baked biscuits, or flaky scones for a sweet and tangy bite.
- Drizzle over pancakes or waffles instead of syrup for a citrusy twist.
- Swirl lemon curd into Greek yogurt and top with granola for breakfast.
- Use it to fill thin, delicate crepes topped with powdered sugar or fresh berries.
- Use lemon curd as a filling for layered cakes or a topping for cupcakes.
- Spoon over cheesecake for a bright, citrusy contrast to the rich filling.
- Use as a filling for doughnuts, croissants, or Danish pastries.
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