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Mom’s Lemon Curd Recipe was always delicious!
A traditionalist who liked to add a bit of flair, my Mom easily took a simple recipe and made it a bit more special. Such was the case with her Lemon curd recipe. While she experimented with some that included eggs, she often went for the more creamy version, like this one. We enjoyed sampling the curd itself. But when she used them to fill her fresh, homemade danish, our tastebuds began dancing!
lemon curd rounds
My Mom loved to bake and it served her quite well. Her skills allowed her to make such delectable treats using lemon curd and other fillings. These included danish, tartlets, pies, turnovers, and more. I’m certain that my Mom could make just about any kind of baked good, as well as the healthy meals she served us. And while bread and pies became her specialties, her other baked goods were just as well-received.
fresh lemon pie
Try this curd as a dish in itself. Or add a bit of fruit and some vegan cream for a delicious parfait. But don’t forget to include some of our other dessert recipes such as danish, tarts, and pies to try this lemon curd, too.
And for those who don’t love spending all day in the kitchen, this recipe speaks to you, too! You need about 5 minutes prep and about 5 minutes to cook. Then, place it in the refrigerator until it reaches the temperature you need.
That’s it!
lemon curd bars
Of course, if you decide to spend a bit more time, you might include it in your next danish recipe or lemon bars. But it tastes delicious as is, too.
Lemon Curd Danish
The Lemon Curd Recipe We Love!
Lemon Curd
Ingredients
- ¾ cup Swerve granulated
- 2 tablespoon cornstarch
- ¾ cup almond milk or other plant-based milk
- ½ cup lemon juice about 2-3 lemons
- 3 teaspoons lemon zest use a little extra for more lemony flavor
- ¼ teaspoon turmeric optional for color
Instructions
- In a small pot, whisk together the Swerve and cornstarch.
- Mix in the almond milk, lemon juice, lemon zest, and turmeric.
- Cook over medium heat, whisking frequently, until the curd thickens, about 5 minutes. Use care to whisk vigorously as it thickens to ensure a smooth curd.
- Remove from heat and pour into a glass or stainless container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools.
Notes
Notes:
Use danish dough or phyllo dough to create a lemon danish or lemon tartlette. For a creamier texture, try oat milk or soy milk. Adjust the milk amounts to create a thicker or thinner consistency.Nutrition
FAQ’s about lemons
- Lemons provide a good source of Vitamin C. In fact, one lemon contains about 31 grams of Vitamin C, which is nearly double the RDA
- Research indicates that Vitamin C from fruits including lemons reduces you risk of heart disease and stroke
- One lemon tree produces up to 600 pounds of lemons each year
- Lemon trees produce fruit year-round
- Lemon trees usually live about 50 years but under good conditions may live up to 100 years.
- Leaves from lemon trees made a delicious tea
- Originally from Asia, lemons now grow in many southern states including California, Arizona, and Florida
- Lemons contain a high level of acid making them a good cleaning agent for most surfaces, including glass. Use them to refresh your cutting boards, too.
- Lemons provide a natural deodorizer, too. Use a lemon juice-soaked sponge in your refrigerator. Simmer lemon peel in water on your stove top to freshen your entire home.
- Insects avoid lemons, making them a good, natural repellent.
For more health benefits of lemons, read this article in Healthline.
Read More:
lemon bars
This vegan lemon curd is pure perfection! It turned out lovely. I really enjoyed the lemon FAQ part too. I did not know lemons can be a natural deodorizer too. So cool!
I am happy to hear you enjoyed the recipe. We’ll have more lemon recipes soon, too!