If you are looking for a vibrant, tangy treat that’s completely plant-based and bursting with fresh flavor, this Vegan Raspberry Lemon Curd Recipe is about to become your new obsession. It’s a silky-smooth curd that perfectly balances the tartness of lemons and raspberries while maintaining a rich, creamy texture without any eggs or dairy. Whether you spread it on toast, dollop it on desserts, or simply savor it by the spoonful, this curd delivers an irresistible freshness and color that will brighten any day.
Ingredients You’ll Need
Getting the ingredients right is key to achieving that perfect balance of sweet and tang in this curd. Each element plays a crucial role in creating its vibrant color, luscious texture, and bright flavor.
- 220 g raspberries: Fresh or frozen, these deliver natural sweetness and that signature pink-red hue.
- 50 ml lemon juice: Freshly squeezed for the zesty punch that defines the curd’s character.
- ½ teaspoon lemon zest: Adds aromatic oils and enhances the lemon flavor beautifully.
- 140 g granulated sugar: Balances the tartness while helping to create a smooth texture.
- 190 ml non-dairy milk: Oat, soy, or almond milk provide creaminess without overpowering the flavors.
- 30 g cornstarch: The magic thickener that gives the curd its silky consistency.
- 50 g vegan butter: Cubed stick butter adds richness and a velvety finish to the curd.
How to Make Vegan Raspberry Lemon Curd Recipe
Step 1: Prepare the Fruits and Citrus
Start by washing and drying your raspberries if they’re fresh. Make sure to zest and juice your lemons next—freshness here is everything. These initial prep steps are simple but essential for that authentic burst of flavor and fragrance.
Step 2: Cook the Raspberry Mixture
Combine the raspberries, lemon juice, lemon zest, and sugar in a saucepan over medium heat. Bring the mixture to a gentle simmer, bubbling lightly. Stir it constantly to avoid sticking and cook for 5 to 7 minutes until the raspberries break down and the mixture thickens slightly, releasing that gorgeous fruity aroma.
Step 3: Thicken the Curd Base
In a separate bowl, whisk together the non-dairy milk and cornstarch until completely smooth. Slowly pour this into your simmering raspberry mixture, whisking steadily. You’ll notice the curd beginning to thicken as it cooks over low heat—this step transforms it into that luscious pudding-like texture.
Step 4: Strain and Incorporate the Vegan Butter
Place cubed vegan butter in a large bowl and set a fine-mesh sieve on top. Pour the curd mixture through the sieve, pressing gently with a spatula to remove seeds and lumps. Whisk the filtered curd so the butter melts evenly, creating a rich, silky consistency. Let it cool at room temperature for 10 to 15 minutes—it will thicken further as it sets.
Step 5: Store Properly
Once cooled, transfer your freshly made curd into an airtight jar and keep it refrigerated. It will thicken nicely over several hours, making it perfect for spreading or using in recipes. Just remember, this vibrant curd is best enjoyed within a week for optimal flavor.
How to Serve Vegan Raspberry Lemon Curd Recipe
Garnishes
Why not add an extra flourish when you serve this curd? Fresh raspberries or a thin lemon slice on top not only look inviting but also enhance the citrus-berry vibe. A sprinkle of fresh mint or finely chopped pistachios adds a lovely contrast in texture and freshness.
Side Dishes
This Vegan Raspberry Lemon Curd makes a beautiful partner to many dishes. It’s divine spread over warm, crusty bread or swirled into a bowl of dairy-free yogurt for breakfast. Pair it with scones, pancakes, or as a topping for vegan cheesecakes to add a fresh zing that wakes up your taste buds.
Creative Ways to Present
If you want to wow guests or simply treat yourself, use this curd as a filling for vegan tartlets or layer it in parfaits with granola and coconut cream. You could even fold it into an airy frosting or use it as a dazzling drizzle over chocolate cakes—there’s no limit to your creativity with this versatile curd.
Make Ahead and Storage
Storing Leftovers
Leftover curd stores beautifully in an airtight container in the fridge for up to a week. Its flavor deepens as it chills, making it even more luscious. Just be sure to keep it well sealed to maintain its vibrant taste and prevent absorbing other fridge odors.
Freezing
Want to keep this curd longer? It freezes well—pour it into a freezer-safe container, leaving some space for expansion. Thaw overnight in the fridge and give it a gentle stir before using. Keep in mind that freezing might slightly change the texture, but a little whisk will smooth it right out.
Reheating
If your curd becomes too firm in the fridge or after freezing, gently warm it in a small saucepan over low heat. Stir continuously until it reaches your desired consistency. Avoid boiling, as it could affect the texture and brightness of the flavors.
FAQs
Can I use frozen raspberries for this Vegan Raspberry Lemon Curd Recipe?
Absolutely! Frozen raspberries work just as well and are often picked at peak ripeness, ensuring great flavor. Just thaw them slightly before cooking to help break them down.
Is there an alternative to cornstarch in this recipe?
Yes! You can substitute cornstarch with arrowroot powder or tapioca starch in equal amounts. These alternatives also thicken nicely and keep the curd perfectly smooth.
What vegan butter brands work best for this recipe?
Look for firm, stick-style vegan butter rather than margarine for the best richness and consistency. Brands like Earth Balance or Miyoko’s typically work beautifully in this recipe.
How can I make the curd less sweet?
If you prefer a tangier, less sweet curd, simply reduce the sugar by about 20-30 grams. The lemon and raspberries provide plenty of natural acidity to keep things lively.
Can I double the recipe?
Definitely! This curd scales up well just be sure to use a larger saucepan and adjust cooking times slightly, cooking until it thickens properly. Keep a close eye while simmering to avoid scorching.
Final Thoughts
There is something truly magical about making your own curd, especially when it captures the fresh, zesty flavors of lemon and raspberry in a completely vegan package. This Vegan Raspberry Lemon Curd Recipe offers a perfect balance of sweetness, tartness, and creamy texture that will lift everything from breakfast toast to decadent desserts. Give it a try—you’ll be amazed at how easily it comes together and how addictively good it tastes.
Print
Vegan Raspberry Lemon Curd Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 20 servings
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: Western
- Diet: Vegan
Description
This vibrant and tangy Raspberry Curd is a delicious vegan alternative to traditional curds, made without eggs. Using fresh or frozen raspberries, lemon juice, and dairy-free milk, this smooth and creamy raspberry curd is perfect for spreading on toast, layering into desserts, or dolloping on pancakes. The recipe is simple, quick, and uses vegan butter for richness, making it an ideal dairy-free treat bursting with fresh berry flavor.
Ingredients
Fruit and Flavorings
- 220 g raspberries (fresh or frozen)
- 50 ml lemon juice (freshly squeezed)
- ½ teaspoon lemon zest
Sweetener and Thickener
- 140 g granulated sugar
- 30 g cornstarch (or ground arrowroot starch)
Liquids and Fats
- 190 ml non-dairy milk (oat milk, soy milk, or almond milk)
- 50 g vegan butter (cubed, stick butter, not margarine)
Instructions
- Prepare: If using fresh raspberries, wash and dry them carefully to remove any dirt or debris. Zest the lemon to extract the bright outer peel, then squeeze fresh lemon juice to add tanginess to the curd.
- Cook the Raspberry Mixture: In a saucepan, combine the raspberries, lemon juice, lemon zest, and granulated sugar. Heat over medium to bring the mixture to a simmer. Reduce heat slightly and maintain a gentle simmer for 5-7 minutes, stirring constantly to avoid sticking and to help the raspberries break down. The mixture should thicken and reduce slightly.
- Thicken with Milk and Cornstarch: In a separate bowl, whisk the non-dairy milk with cornstarch until completely smooth to avoid lumps. Gradually add this milk mixture to the raspberry mixture in the saucepan. Continue whisking over low heat for a few minutes until the curd thickens to a creamy consistency.
- Sift and Incorporate Butter: Place the cubed vegan butter in a large mixing bowl and set a fine-mesh sieve on top. Pour the hot raspberry curd mixture through the sieve, using a spatula to press through the solids and remove seeds or lumps. Whisk the strained curd in the bowl so the butter melts and fully incorporates, creating a smooth, rich texture. Let the curd cool to room temperature for 10-15 minutes.
- Store: Transfer the cooled raspberry curd into an airtight jar and refrigerate. It will thicken further in the fridge and can be enjoyed within one week. For a looser consistency, gently reheat in a saucepan before serving.
Notes
- The recipe works perfectly with either fresh or frozen raspberries; if using frozen, thaw them slightly before cooking.
- The sugar quantity can be adjusted based on how tart your berries are or personal sweetness preference.
- Use vegan stick butter for the best texture and flavor; margarine is not recommended as it can alter the curd’s consistency and taste.
