Lemon Curd

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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 - Makes 1 medium size jam jar


  • 100ml OGGS® Aquafaba
  • 2tbs cornflour
  • Zest of two unwaxed lemons
  • 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.

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