Kitchenwear Icon

Lemon Curd

print tool image PRINT RECIPE

Lemon curd is a classic cupboard staple. Whether you like it on toast, tossed through ice-cream or in a lemon meringue pie, look no further… this zesty recipe is the one.

PREP TIME 20 minutes
COOK TIME 1-2 hour refrigerating time
SERVES 1 medium size jam jar


  • Zest of two lemons
  • 2tbs cornflour
  • 100ml OGGS Aquafaba
  • 150g caster sugar
  • Juice of 4 lemons
  • 2tbs dairy-free milk
  • 3tbs margarine


  1. Start by zesting the outside of two lemons, finely. Once you’ve gathered all the zest, pop into a saucepan alongside the cornflour on a very low heat.
  2. Whisk up the OGGS Aquafaba using a fork for 30 seconds, in a cup/measuring jug and add it to the saucepan. To smooth out all the lumps and bumps, give it a gentle stir with a hand whisk.
  3. Add the lemon juice and sugar and bring to a medium heat. Continuously stir the zesty mixture until all the sugar has dissolved. Increase the heat ever so slightly at this point and keep stirring until it reaches a super thick consistency. This will take between 7-10 minutes of constant stirring, so keep a close eye on it.
  4. Once you’ve reached this thickness, add the margarine and dairy-free milk to give it a glossy and rich finish.
  5. Transfer into an old glass jar- jam jars work perfectly! Be sure to sterilise it, beforehand! Once the jar has cooled down, pop your curd into the fridge for 1-2 hours, so it can set properly!

Top Tips

  1. If you like a smoother curd, only use the zest of one lemon.

New to using aquafaba?

Download our guide for great results every time.

Join our Oggs Gang


Questions? Suggestions?

Get in touch with our Oggony aunt!