Lemon Curd Vegan Recipe That’s Creamy and Easy to Make

Bright, tangy, and irresistibly creamy, lemon curd is the kind of condiment that instantly elevates everything it touches—toast, scones, vegan pancakes, or even a simple spoon. But traditional lemon curd relies on eggs and butter, so what’s a plant-based baker to do?

Luckily, this vegan lemon curd recipe is here to bring sunshine to your kitchen, with all the luscious texture and zing you love—no animal products required.

Whether you’re a seasoned vegan or just looking to lighten up your desserts, this recipe creates a curd that’s thick, glossy, and perfectly tart. Made with straightforward pantry staples, it comes together in less than 20 minutes.

Perfect for spring brunches, afternoon tea, or as a homemade gift, this vegan lemon curd will quickly become a staple in your repertoire. If you’re ready to discover a new favorite, read on and let’s make citrus magic happen!

Why You’ll Love This Recipe

• Plant-Based & Allergy Friendly: No eggs, no dairy, and no cholesterol—just pure, zesty lemon flavor.
• Quick & Easy: Comes together in under 20 minutes with minimal prep and simple steps.
• Incredibly Versatile: Use it as a cake filling, tart base, spread, topping, or swirl it into vegan yogurt.
• Bright, Fresh Flavor: Bursting with lemon, balanced sweetness, and a silky-smooth texture that rivals the classic.
• Make-Ahead Friendly: Stores beautifully in the fridge for up to 10 days, making it perfect for meal prep or entertaining.
• Customizable: Adjust sweetness, thickness, and even add extra flavors like vanilla or turmeric for a twist.

Ingredients

Below is a handy table for a quick glance, followed by a detailed list with tips for each ingredient.

• Lemon juice (freshly squeezed): Bottled juice can’t compare—fresh is best for vibrant flavor.
• Lemon zest: Be sure to zest before juicing your lemons!
• Coconut milk: Full-fat coconut milk creates a creamy, rich base without a heavy coconut flavor. You can use other plant milks, but texture may vary.
• Cornstarch: Essential for that luscious, thick consistency. Tapioca or arrowroot starch can work in a pinch.
• Granulated sugar: Organic sugar ensures your curd is 100% vegan (some white sugars are processed with bone char).
• Non-dairy butter: Adds classic curd sheen and richness; use your favorite brand.
• Turmeric (optional): Just a pinch for a sunny yellow hue—won’t affect the flavor.
• Pinch of salt: Don’t skip! It heightens all the flavors.

Equipment

• Medium saucepan – For cooking the curd gently and evenly.
• Whisk – To ensure a smooth, lump-free finish.
• Fine mesh strainer – Optional, but recommended for extra silky texture.
• Zester or microplane – For extracting lemon zest without bitterness.
• Measuring cups & spoons – For accuracy.
• Heatproof spatula – For scraping the sides and stirring.
• Glass jar or airtight container – For storage.

Instructions

1. Prepare your lemons:

   Wash and dry your lemons. Using a zester or microplane, zest one tablespoon of lemon peel, making sure to avoid the bitter white pith.

   Juice the lemons until you have 1/2 cup of fresh juice. Set both aside.

2. Combine dry ingredients:

   In a medium saucepan (off the heat), whisk together the cornstarch, sugar, and salt. This helps prevent clumping when you add the liquid.

3. Add wet ingredients:

   Gradually pour in the lemon juice and coconut milk, whisking constantly until smooth. Add the lemon zest and turmeric (if using).

4. Cook over gentle heat:

   Turn the burner to medium-low. Whisk constantly as the mixture heats, scraping the bottom and sides.

   After 4-6 minutes, it will start to thicken. Don’t rush—gentle heat prevents curdling and keeps the curd silky.

   Tip: If you see lumps, briefly remove from heat and whisk vigorously. Keep stirring for smoothness.

5. Add vegan butter:

   Once the curd is thick (think pourable pudding), remove from the heat. Immediately add the non-dairy butter and whisk until melted and glossy.

6. Strain for extra smoothness (optional):

   Place a fine mesh strainer over a bowl or jar. Pour the hot curd through, pressing gently with a spatula.

   This removes zest bits and any stray lumps, giving a super-smooth finish.

7. Cool and store:

   Let the curd cool to room temperature. It will thicken further as it cools.

   Transfer to a clean glass jar or airtight container, seal, and refrigerate. It’s ready to use after 1-2 hours, and keeps for up to 10 days.

Tips & Variations

• For a coconut-free curd: Substitute unsweetened almond milk or soy milk. The curd will be slightly less rich, but still delicious.
• Sweeter or tangier: Taste before chilling; add more sugar for sweetness or extra lemon juice for a sharper tang.
• Use lime or orange: Swap lemons for limes or oranges for a vibrant flavor twist. Adjust sugar to taste, as oranges are sweeter.
• Make it a dessert jar: Layer curd with vegan flour tortilla crisps or crumbled cookies for an easy parfait.
• Add vanilla: Stir in 1/2 teaspoon pure vanilla extract at the end for a mellow, rounded finish.
• Freeze for later: Portion cooled curd into ice cube trays and freeze. Thaw as needed for baking or snacking.
• Make it a filling: Use as a filling for vegan cakes, cupcakes, or in thumbprint cookies.
• Color naturally: Turmeric adds color but little flavor. Don’t overdo it—a little goes a long way!
• Gift it! Pour into cute jars, add a label and ribbon for a homemade edible gift.

“This vegan lemon curd is my go-to for summer desserts and quick breakfast spreads. It’s so simple, you’ll wonder why you ever bought the jarred stuff!”

Nutrition Facts

Nutrition information is approximate and based on a serving size of 2 tablespoons.

Note: Nutrition may vary with ingredient brands and substitutions.

Serving Suggestions

• Spread on breakfast favorites: Slather on toast, warm scones, or dollop on vegan pancakes. Try pairing with homemade vegan bread for a real treat.
• Fill cakes or cupcakes: Use as a zesty layer in vegan lemon layer cakes, between cookies, or as a surprise center for cupcakes.
• Swirl into yogurt: Add a spoonful to plant-based yogurt for a tangy breakfast or snack.
• As a tart base: Fill a baked vegan tart shell and top with fresh berries for a show-stopping dessert.
• Parfait layers: Alternate with granola and fruit for a quick, elegant treat.
• Drizzle on desserts: Pour over vegan ice cream, waffles, or your favorite vegan beignets for a burst of citrus.
• Dip for fruit: Use as a dip for strawberries, apple slices, or pineapple chunks.
• Holiday brunch: Serve alongside scones or muffins at vegan brunches or special occasions.

Conclusion

This vegan lemon curd recipe proves that you don’t need eggs or dairy to achieve the classic, velvety texture and vivid citrus punch of traditional curd. With just a handful of simple ingredients and a little whisking, you’ll have a sunshine-bright spread that’s ready for anything—breakfast, snacking, baking, or gifting.

The versatility of this recipe means you can let your creativity shine, whether you’re swapping in limes or oranges, or adding your own unique flavor twist.

If you’re looking for more vegan inspiration, explore some of my favorite plant-based dessert ideas, like this Vegan Halloween Dessert Recipes That Will Wow Your Guests or the beloved Vegan Chocolate Milk Recipe Easy and Delicious Guide.

And if savory is more your style, don’t miss this Veggie Quesadilla Recipe Indian Style Easy & Delicious for a quick meal. Thanks for joining me in the kitchen—may your days be as bright as this lemony treat!

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