This vegan lemon curd is amazing, tart yet slightly sweet, and not processed.
The ingredients you will find in a typical lemon curd that comes off of the grocery shelf will usually consist of sugar, eggs, butter, lemon juice with sulfites, etc. not exactly rating high on the healthy scale.
I don’t eat lemon curd that often, actually hadn’t had it in over 3 years, which was before I started eating mostly vegan. Therefore when I went to make this lemon cake for my daughter’s birthday, that calls for lemon curd between the layers I realized what the lemon curd I used to use had in it. I was so disappointed.
I thought, wow, what could I substitute for lemon curd.
However thanks to this amazing thing called the internet 😉 I was able to find this sweet little vegan recipe for lemon curd on The Sweet Life. I slightly changed it but it didn’t need much.
Lemon curd can be used as a frosting, see my lemon cupcakes, and in my No Bake Coconut Macaroons.
You will soon find yourself eating this yumminess (I know that’s not a word, but it should be) straight out of the jar.
Prep Time: 20 minutes