Vegan Lemon Custard Recipe That’s Creamy and Delicious

If you’ve ever craved the silky smoothness of a classic lemon custard but follow a plant-based lifestyle, you’re in for a treat. This vegan lemon custard recipe delivers all the tangy brightness and creamy texture you expect without any dairy or eggs.

Perfect for a light dessert or a delightful filling for tarts and pastries, this custard is both simple to make and incredibly satisfying.

Using wholesome ingredients like coconut milk and cornstarch, this recipe gives you that luscious custard consistency while maintaining a fresh lemon flavor that’s bright and zesty. Whether you’re new to vegan baking or a seasoned pro, you’ll appreciate how quickly this custard comes together and the versatility it offers.

Plus, it’s naturally gluten-free and refined sugar-free when you choose your sweeteners wisely.

Keep reading to discover why this recipe will become your go-to, the exact ingredients and equipment you’ll need, and step-by-step instructions to create a luscious vegan lemon custard that everyone will love.

Why You’ll Love This Recipe

This vegan lemon custard stands out because it perfectly balances tangy citrus with creamy richness without relying on animal products. It’s:

• Quick and easy – ready in under 20 minutes with minimal cleanup.
• Versatile – use as a dessert topping, pie filling, or enjoy on its own.
• Dairy-free and egg-free – suitable for vegans and those with allergies.
• Light and refreshing – the lemon adds a natural brightness that feels indulgent but not heavy.
• Customizable – adjust sweetness and lemon intensity to your preference.

It’s a wonderful recipe to have in your repertoire, especially when paired with other delicious vegan treats like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or a slice of warm bread made using the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Ingredients

• 1 1/2 cups full-fat coconut milk (shake well before measuring)
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 1 tablespoon lemon zest
• 1/3 cup organic cane sugar or coconut sugar (adjust to taste)
• 4 tablespoons cornstarch or arrowroot powder
• 1/4 teaspoon turmeric powder (for color, optional)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Equipment

• Medium saucepan
• Whisk
• Measuring cups and spoons
• Zester or microplane
• Bowl for mixing lemon juice and zest
• Heatproof spatula
• Fine mesh strainer (optional, for extra smooth custard)
• Serving bowls or jars

Instructions

1. Prepare the lemon mixture: In a small bowl, combine the fresh lemon juice and lemon zest. Set aside to let the zest infuse the juice with flavor while you prepare the custard base.
2. Mix dry ingredients: In your saucepan, whisk together the cornstarch, sugar, salt, and turmeric powder (if using). This ensures even distribution before adding any liquids.
3. Add coconut milk: Slowly pour in the coconut milk while whisking continuously to avoid lumps. Whisk until smooth.
4. Cook the custard base: Place the saucepan over medium heat. Stir constantly with a heatproof spatula or whisk to prevent the custard from sticking to the bottom. After 5-7 minutes, the mixture will begin to thicken and become glossy.
5. Incorporate lemon juice: Once thickened, remove from heat. Whisk in the lemon juice and zest mixture along with the vanilla extract. The custard may thin slightly but will still set nicely once cooled.
6. Strain for smoothness (optional): Pour the custard through a fine mesh strainer into a clean bowl or individual serving jars. This step removes any bits of zest or lumps for an ultra-smooth texture.
7. Chill: Cover the custard with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until fully chilled and set.
8. Serve: Once chilled, give the custard a gentle stir and enjoy as is, or use as a filling for your favorite pastries or tarts.

Tips & Variations

“For an extra creamy custard, use full-fat coconut milk or substitute half the coconut milk with almond or cashew milk.”

• Adjust sweetness: If you prefer a less sweet dessert, reduce the sugar to 1/4 cup or substitute with maple syrup or agave nectar (add after cooking to avoid curdling).
• Try other citrus: Swap lemon juice for lime or orange juice for a different citrus twist.
• Make it thicker: Increase cornstarch by 1 tablespoon if you want a firmer set custard.
• Add herbs: Infuse the coconut milk with a sprig of fresh thyme or basil while heating for a sophisticated flavor.
• Use as a base: Layer this custard with fresh berries and vegan whipped cream for a quick parfait.

Nutrition Facts

Serving Suggestions

This lemon custard is delightfully versatile. Here are some ways to enjoy it:

• Serve chilled in small bowls topped with fresh berries and a sprinkle of toasted coconut.
• Use as a filling for vegan tarts or hand pies for a refreshing citrus dessert.
• Layer with granola and fruit to create a quick and healthy parfait.
• Drizzle over vegan pound cake or pair with slices of the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a luscious treat.
• Try alongside a slice of warm bread made from the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Conclusion

This vegan lemon custard recipe is a fantastic way to enjoy a classic dessert without compromising your plant-based principles. With its bright citrus flavor and creamy texture, it offers a refreshing finish to any meal or a luscious standalone treat.

The recipe is straightforward, uses accessible ingredients, and allows plenty of room for customization, whether you prefer it a little sweeter, tangier, or thicker.

Perfect for summer gatherings or a cozy night in, this custard fits beautifully into your vegan dessert repertoire. Don’t forget to check out other delicious recipes on the site like the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or explore more refreshing dishes in the Low Calorie Vegetable Soup Recipe for Healthy Eating collection.

Happy cooking and enjoy your plant-powered delights!

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