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Lemon curd

Lemon curd is a common ingredient in international desserts. That's a creamy mixture with a strong lemon flavor, and it is traditionally prepared with egg yolks. This is a vegan version - I added poppy seeds, crushed biscuits and strawberry jam to break up that intense sour taste, but if you are preparing a cake that has lemon curd as an ingredient, omit those three things.

Allergens: none | Preparation time: 15 min | Portions: 2 | Complexity: easy

lemon curd in jars with crushed biscuits


  • 250 ml soy milk

  • 30 g cornstarch

  • 2 lemons juice

  • 2 lemons zest

  • pinch of turmeric

  • 2 tbsp agave nectar

  • 1 tbsp poppy seeds (omit if making a cake)

  • 2 tbsp jam of choice (omit if making a cake)

  • 4-5 integral biscuits (omit if making a cake)


  1. Mix the starch, turmeric, lemon zest and poppy seeds (if using) in a small bowl.

  2. Put soy milk, agave and lemon juice in a saucepan. Mix well.

  3. Turn on medium-high heat under the pot and add starch with lemon and poppy seeds while stirring.

  4. Cook for 5 minutes, stirring constantly - it should thicken like a pudding. Remove from the stove.

  5. Make your desired cake, or serve in glasses with a biscuit base and jam topping as shown in the picture.


Tapioca starch can be used instead of classic cornstarch, and ordinary white sugar instead of agave nectar.

lemon curd with poppy seeds


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