Total Time
Prep 5 mins
Cook 10 mins

I originally made this lemon curd to fill the middle of a wedding a cake that I made last summer for a friend, but it can be used in so many other situations. I've also used it on scones aswell as in tarts. Cooking time does not include cooling time.


  1. Mix lemon juice, water, sugar, cornstarch and salt together.
  2. Pour into a heavy saucepan and whisk over medium heat, stirring constantly, until it comes to a full boil.
  3. Boil for 1 minute, not stirring. It should be thickened and turning clear.
  4. Remove from heat and add soymilk and margarine and blend well with the whisk.
  5. Cool the curd, then refrigerate in a covered container. It thickens as it cools.
Most Helpful

Wonderful! Really tasty and lemony flavour. I used in a cake which some felt was my best yet (and they have tasted quite a few of them) and also used on toast. I am not sure if I could tell the difference between this and a traditional lemon curd recipe made with eggs. I doubt anyone would guess if you didn't tell them. Will definitely make again. It does need quite a few lemons but as I got them from the market it kept the cost quite low.

Alison W. October 26, 2015

This is great! I used potato starch instead of corn.

missmarcella April 29, 2013