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Vegan Lemon Curd


1 lemon

60g vegan butter/spread

90g caster or granulated sugar

20g cornflour

20g plant milk



  1. Weigh out and start to melt the butter and sugar together on a low heat

  2. Juice your lemon and add to the pan (you can add the grated zest if you’re ok with bits in things!)

  3. In a bowl, whisk together the cornflour and milk to make a thick paste

  4. Once everything has melted together in the pan, slowly add the cornflour mixture while whisking. If you don’t whisk while adding it’ll form lumps

  5. Keep whisking on a low heat until the mixture has thickened

  6. Pour into a bowl and set aside to cool

  7. Once cool to touch pop in the fridge to finish firming up

  8. Eat it by the spoonful or use to fill a cake!

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