Lemon Curd (Vegan, Gluten Free) is the perfect building block for my airy lemon mousse.
In my house lemon and orange curds are a staple, like peanut butter. Although wonderful as a filling for pies or sandwiched between two cookies it is ever so more versatile than that. We top our waffles with a dollop of lemon curd and dip pancakes in it. Try spreading this luscious curd on crisp apple slices you will taste a miracle of textures and flavours. Oh my!
In the morning we’d set out for Nursery school. Sharp spring mornings and crisp autumn ones. Icy mornings and sweltering June mornings. Like clockwork, after a few steps, my mom would take my hand and say “Let’s walk on the Sunny side”. She would tug me across the street to where the light hit. And then in her smooth voice she’d begin
Grab your coat and get your hat
Leave your worries on the doorstep
Gasp. We had on coats and hats. Bulky home knit hats in rich colors and trailing multi hued scarves.
Life can be so sweet
On the sunny side of the street
We’d walk along Arlington with its imposing 10 foot wall so good for climbing. Crossing back and forth to stay in the puddles of light while we sang.
Can’t you hear the pitter-pat
And that happy tune is your step
Across Lloyd to where little twisted trees grew that had, and still have, an abundance of double pink blooms. In the spring the petals drift and pile under the branches. We’d pick up handfuls and throw them high only to watch them float down on our shoulders and hair, catching the light.
Life can be complete
On the sunny side of the street
Up Olney with its large brick mansions. She would point out that in Denmark houses were brick but that you could build more fanciful houses with wood.
I used to walk in the shade with my blues on parade
But I’m not afraid…this rovers crossed over
We were approaching my Nursery school at the Friends Meeting House and I held more fiercely to her hand. I would kiss her good by and start my day. In the afternoon when she picked me up the sun had changed directions but not the song.
We still sang as adults, from time to time, when we found ourselves walking together. Almost absently one of us would say “Let’s walk on the sunny side.”
So it continued. With my son’s warm hand tucked into mine on icy walks. With my daughter cuddled up to her grandmother’s scratchy wool coat. When the yellow crocus’ are emerging or when the winter sun slants across the way. We still sing
If I never had a cent
I’d be rich as Rockefeller
Gold dust at my feet
On the sunny side of the street
-Dorothy Fields
Citron Fromage, Lemon Mousse was a favorite midsummer dessert in our house. It is rater simple to make once you have the Lemon curd.
I realize that not everyone has access to firm boxed silken tofu. Mori-Nu brand is hands down my favorite. I buy it in bulk and keep it in the cupboard until I need it. Yup, no refrigeration needed.
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Fruit curds brighten the simplest of dessert. Spread it on a pound cake, or dollop it on raspberry sorbet and your dessert goes from okay to elegant. If I had to choose just one of these recipes I would choose the lemon.
- 3/4 cup lemon or orange juice
- 1 tbsp lemon or orange zest
- 12 ounces silken tofu
- 1/2 cup coconut milk from a can well stirred
- 1/2 cup water
- 1 1/4 cup sugar
- 3 1/2 tbsp corn starch
- 1/2 tsp grated ginger
- 2-3 star anise (if making blood orange curd)
- pinch salt
- 1/2 tsp turmeric optional
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If making lemon curd place lemon juice, lemon zest, tofu, well stirred coconut milk, water, sugar, cornstarch, ginger, salt, and turmeric (optional) in blender.
If making orange curd place orange juice, orange zest, tofu, well stirred coconut milk, water, sugar, cornstarch, salt, and turmeric (optional) in blender.
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Blend until completely smooth.
Pour the contents of the blender into a medium sized pot and place on stove over medium heat. If your making the blood orange curd add the star anise now.
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Stir your curd continually and thoroughly with a flexible spatula until small bubbles begin to form on the edges of the pot. Continue stirring until the mixture begins to thicken and coats the back of a spoon.
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Remove from heat and pour into a heat safe container. I use a glass jar. To avoid a film from forming on the top of the curd press heat safe plastic wrap onto the surface of the curd.
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Once cool cover the container and store in the refrigerator, This curd should keep for over a week.
I’m going to choose the blood orange today, because the season is short, and I will think of the sunny side of Grammy’s Italy!
You take after me so replace 2 tablespoons of the orange juice with lemon and drop the sugar by 2 1/2 tablespoons. So it won’t be too sweet. xox
Lemon curd: Breakfast. Lunch. Supper. Midnight snack. Always thrills.
Really on everything! Love you
It looks so crazy delicious! The texture looks spot on
Oh thank you! It is honestly the best I’ve ever had Now the real test is seeing if Abba can make it by following the recipe.
Spoon it on yogurt, spoon in on toast, spoon in on scones, spoon it straight into your mouth.
We will have pancakes, danish pancakes in the garden stuffed with prunes and apple and you will have a bowl of yellow lemon curd to remind you of the lemon trees of Israel.
I am so grateful for this recipe, I have never thought I can eat lemon curd again as a vegan. Thank you so much for sharing! 🙂
It is also on my blog!
Suzie, Thank you for including my recipe on your gorgeous blog!!! Lemon curd is just such and wonderful pantry staple!