Homemade lemon cream [no egg, no milk]

I don’t exactly know how to call it, lemon curd, lemon cream, lemon jam? The only sure thing, it is absolutely delicious!

Positive: It has a jam-like consistency, sweet and sour. Very easy to make.

Negative: Nothing wrong, I looove it!


  • 5 cl lemon juice (about 2 lemons)
  • 50 g flour*

In your pantry:

  • 180 g white sugar
  • 25 cl water

*I used 20 g all purpose flour + 30 g cornmeal because it gives a natural yellow colour and a sweet taste. I’ve tried rice flour but I didn’t like it. 


In a small pan, combine flour and sugar. Pour very slowly water while whisking continuously. Turn on heat and place pan on low heat.

Keep stirring with a whisk until the mixture has thickened (about 10 minutes).

Pour lemon juice and stir for another 2 minutes.

Transfer your lemon cream into a jar, leave it to cool then keep in fridge up to 1 week (but don’t worry it won’t last that long!).

homemade lemon curd

homemade lemon curd vegan

My advice: You can use it as a jam, to fill cakes or muffins, you can serve it with biscuits, ice-cream or yogurt.


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