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 vegan recipe is the one.

PREP TIME 10 minutes
COOK TIME 15 mins + 1-2 hours in fricge
SERVES 1 medium size jar


  • 100ml OGGS® Aquafaba
  • 2 tbsp (28g) cornflour
  • Zest of two unwaxed lemons
  • 150g caster sugar
  • Juice of 4 lemons
  • 2 tbsp (28ml) dairy-free milk
  • 3 tbsp (42g) plant-based butter margarine


  1. Start by sterilising an old jam jar or kilner jar.

  2. Zest two unwaxed lemons finely and pop into a saucepan with the cornflour on a very low heat.

  3. 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.

  4. 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.

  5. Once you’ve reached this thickness, add the plant-based butter or margarine as well as the dairy-free milk to give it a glossy and rich finish.

  6. Pour into your sterilised jar and once it's cooled, pop your curd in the fridge for 1-2 hours so it can set properly.

Top Tips

  • This will last up to two weeks in your fridge, if it sticks around that long!
  • Why not try as a filling in our doughnut recipe? Not as hard as you think – and totally delicious!

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