The Lemon Curd Obsession

One of my all-time favorite blasts from the past? Lemon curd. Oh yes, that glossy, sweet-tart spread that’s perfect on toast, in lemon bars, as a pie filling—or let’s be honest—straight off the spoon. We’ve all been there, spoon deep, savoring that buttery, tangy goodness, right? I craved it so intensely the other day I could almost taste it.

But here’s the rub: traditional lemon curd is basically a dairy and egg love letter—rich with butter, egg yolks, and sometimes cream. It’s decadent, delicious, and not exactly friendly to those of us who’ve waved goodbye to animal products. Yep, my household ditched animal and animal-derived goodies seven years ago. That meant no lemon curd. Cue the tiny violin.

Traditional Lemon Curd: A Love-Hate Relationship

Classic lemon curd is a beautiful thing. It’s thick, buttery, sweet, and tart, all at once. The eggs bring the creamy texture and that sunny yellow hue, while butter adds that luscious, melt-in-your-mouth feel. But let’s not ignore the elephant in the room—it’s not exactly a health food. High in cholesterol, saturated fats, and loaded with refined sugar, it’s more of an occasional treat than an everyday spread.

Enter Vegan Lemon Curd: Healthier, Happier, and Just as Delicious

So, what’s a lemon-curd-craving vegan to do? I put on my culinary thinking cap and got to work creating a plant-based version that wouldn’t make my arteries cry. The challenge? Crafting a recipe that not only tasted like the real deal but could survive the rigors of water bath canning without turning into a science experiment gone wrong.

Problem-Solving Like a Lemon Curd Ninja

Egg Yolks? Gone! Replaced with arrowroot powder, the unsung hero of vegan thickeners. It delivers that silky, creamy texture without any of the bitterness you might get from cornstarch. Plus, it’s gluten-free and easy to find in stores like Walmart, Kroger, or wherever you hunt for your plant-based treasures.

But what about that glorious yellow color? Enter turmeric. Just a pinch, though—unless you want lemon curd that bites back. Too much and you’ll end up with a spicy surprise. Just enough gives you that cheerful golden hue.

Butter’s out too. Instead, I used pure coconut milk. The kind without fillers—just coconut and water. It gives the curd that fatty, creamy mouthfeel we all love.

Fresh lemon juice is non-negotiable. Bottled stuff? Nah. Fresh lemons bring a brightness and depth of flavor you just can’t fake.

Sugar and a dash of salt round out the flavors, creating that perfect sweet-tart balance.

And the best part? Thanks to the natural acidity of lemons, this vegan lemon curd is perfect for water bath canning. The sealed jars will last up to two years! That’s two years of lemony bliss just waiting in your pantry.

So Many Uses, So Little Time

You’ve got your vegan lemon curd—now what? Sure, it’s amazing on toast or drizzled over pancakes, but why stop there?

• Pie Filling: Slather it into a pre-baked crust for an instant lemon tart.
• Lemon Bars: Use it as the filling layer for sweet and tangy bars.
• Swirl into Yogurt: A dollop in coconut yogurt? Divine.
• Top Your Oatmeal: Brighten up your morning bowl.
• Frosting Alternative: Use it between cake layers for a zingy surprise.
• Glaze for Scones: A thin layer on freshly baked scones = perfection.
• Straight Off the Spoon: Hey, no judgment here.

Why Vegan Lemon Curd is the Healthier Choice

Besides being cruelty-free and better for the planet, this vegan lemon curd skips the cholesterol and saturated fat from eggs and butter. Coconut milk provides healthier fats, and the absence of eggs makes it a safer choice for those worried about foodborne illnesses in canning.

In Summary: Lemon Curd Dreams Come True

Who says you have to give up your favorite decadent treats when you go plant-based? This vegan lemon curd is proof that you can have your (lemon) pie and eat it too. Sweet, tangy, creamy, and endlessly versatile, it’s a pantry staple just waiting to brighten your day.

So what are you waiting for? Grab those lemons, dust off your canning jars, and get zesty! Your future self will thank you—probably while eating lemon curd straight from the jar. 😉

For making this delicious vegan lemon curd, I recommend trying brands like Goya Foods Coconut Milk, Jiva Organics Organic Coconut Milk, and Native Forest Organic Unsweetened Coconut Milk. All are available on Amazon. These brands offer pure coconut milk without fillers for the creamiest texture.

If you enjoyed this vegan lemon curd recipe, be sure to explore my other articles and recipes for more delicious plant-based inspiration!

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