It's a lemon-lovers party as I dot deliciously creamy Vegan Lemon Curd on lovely Lemon Poppyseed Muffins.
Every time I wander into a gourmet store and see a tiny sweet jar of Lemon Curd, I grab it and read the ingredients label hoping that by some miracle, someone will have invented vegan Lemon Curd to be sold in stores. But alas, the butter and egg-filled delicate lemon-y spread is never, ever vegan. Until now! And if I would've known how easy vegan lemon curd could be, I would've made it a long time ago and saved myself the longing.
Oh, and I've paired this spread with a delightful batch of Lemon Poppyseed Muffins!..
Lemon Curd Goes Vegan..
lemon poppyseed muffins..
Lemon Extract recipe note: you'll notice that each of my recipes calls for an optional dash of lemon extract. This adds an extra boost of lemony flavor - but is totally optional. I like it in the muffins, but for the curd it is very optional.
Vegan Lemon Curd Spread
makes 1 ¼ cups
½ cup soy milk, plain
¼ cup water
1 tablespoon corn starch (updated amount)
6 tablespoon sugar
6 tablespoon fresh lemon juice
1 teaspoon lemon zest
5 tablespoon vegan buttery spread
pinch of salt
optional: ⅛ teaspoon lemon extract
Directions:
1. In a soup pan, dissolve the corn starch in the cold soy milk and water.
2. Turn heat to medium-high and continuously stir the mixture. Add in the buttery spread, lemon juice and sugar and continue to stir until mixture starts to bubble and thicken.
3. Reduce heat to low and beat with a hand-held beater for about 90 seconds.
4. Transfer mixture to serving dish and refrigerate until chilled.
5. Store in fridge and eat in 2-3 days.
Serving Suggestions: Spread over muffins, pancakes, waffles, dollop onto oatmeal or wheat porridge. Spread over toast or fill freshly baked vanilla cupcakes.
Lemon Ginger Poppyseed Muffins
vegan, makes 12 muffins
1 ½ cups white flour
¾ cups whole wheat flour
½ cup poppy seeds
⅓ cup vegan buttery spread OR canola oil + ¼ teaspoon salt
2 teaspoon baking powder
½ cup lemon juice
1 teaspoon lemon zest
2 teaspoon ginger powder
½ cup plain soy milk
½ cup applesauce
⅔ cup sugar + some for sprinkling on top
¼-1/2 teaspoon lemon extract (opt'l)
Directions:
1. Combine all ingredients. Fold well by hand.
2. Pour batter into lined or greased muffin tins.
3. Bake at 375 degrees for 20 minutes.
4. Cool. Serve!
MHarwell says
Would it be possible to sub coconut milk for the soy? I don' use soy at all, for a variety of eco and women's health reasons. I've already seen where folks recommended arrowroot powder for the cornstarch.
I know its been bit since anyone has posted but I'm hoping you're still reviewing comments and perhaps can let me know about using the coconut milk instead.
And If I finally give this a go with the coconut milk I'll report back. 🙂
Kathi Aicher Bosilovatz says
Can I used them curd for a filling between two layers of cake?
Kathy Patalsky says
Thanks ! 🙂
Kim Virrueta says
I'm making this curd to go on top of a gluten free cake for a family get-together. With so many allergies in the family (and some of us doing vegan), it can sometimes be hard to find food that works for everyone. Your site has been invaluable!
Julianne says
I made these muffins, but instead of just serving them with lemon curd, I half-filled each case, added a teaspoon of curd, then topped with more batter. For some reason the muffins hardly rose at all, even though I've seen other recipes where a spoon of lemon curd is put inside. I have never managed to make flat-topped muffins before and have no idea why this happened!
Lisa McMaster says
Brilliant! At last someone has saved me from having to give and buy eggs, which I really don't like or use often enough to keep buying 6s (or sometimes unfortunately, 10s!)
Hortonrebekah says
I tried this lemon curd and it was PERFECT! Thanks! The family loved it!
Mei says
Heaven! I have been searching for an eggless lemon curd recipe and this is sensastional. I actually made an eggless lemon meringue pie...haha yes it is possible. I used the Orgran egg replacer to make the meringue which had a recipe on the back of the box. It was average as it didn't have the texture of normal meringue. Everyone loved the lemon curd. Very happy with the result. Will put this one in the recipe book 🙂
Mei says
Also I used normal dairy milk and margarine
Sage says
Omg, Thankyou so much for the lemon curd recipie! It was so easy to make and I'm 14. My family loved it and had it in their sandwiches and on toast 😀 sooo yummy.
Rachel says
I just made these with half the poppy seeds and it is plenty!
Kathy Patalsky says
Simple solution is to add more cornstarch. This will thicken for sure!