This easy vegan lemon curd has the same luxurious, creamy texture and sweet-tart flavour as the original, minus the butter and eggs! You’ll love it on pancakes, desserts, or just eating with a spoon.
I love all things lemon! There I said it; I admitted it and I’m not ashamed. Now that I got that off my chest, I can speak about this vegan lemon curd recipe with extreme bias.
I used to love lemon curd before going vegan, and I loved to make it from scratch too. I wasn’t sure if a vegan lemon curd could measure up to the original version, but I was so wrong. This vegan lemon curd is rich and smooth; tart and sweet; perfect for spreading on toast and scones for breakfast or shortbread and cakes for dessert.
That said, one of my favourite things about this lemon curd is howeasyit is to make. Although I used to enjoy making regular lemon curd, I was always aware of how temperamental it was. I knew I could make this vegan lemon curd recipe at 2 am in the morning (this is my life) and still be able to pull it off easily.
If you’re not sold yet, you really should just give this recipe a try. I bet you’ll end up making it again and again!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fresh lemon juice – This isn’t the time to use bottled lemon juice! Fresh is best.
- Cornstarch – The cornstarch replaces the egg in this recipe, thickening the vegan lemon curd so it’s creamy and spreadable.
- Water
- Sugar
- Turmeric – This gives your lemon curd a nice colour even without the egg yolks.
- Coconut cream – Scoop this from the top of a can of coconut milk.
- Sea salt
- Vanilla extract
- Lemon zest –Zest the lemons before juicing them.
How Do You Juice Lemons Without a Juicer?
If you don’t have a juicer, you can use any of these methods instead:
- Use a citrus reamer or a handheld lemon squeezer.
- Use a fork or a knife to poke holes into the halved lemons and break apart the membranes so it’s easier to squeeze out the juice.
Another quick trick is to let the lemons come to room temperature, then roll them on the countertop under the palm of your hand before squeezing. This will help more juice come out.
How to Make Vegan Lemon Curd
If you’ve made traditional lemon curd before, you’ll appreciate that this vegan version is much less fussy! Here’s what you’ll need to do.
Combine the ingredients. Whisk the cornstarch, lemon zest, turmeric, water, and lemon juice in a saucepan until the ingredients are fully incorporated.
Thicken. With the saucepan over medium-high heat, whisk the curd mixture for about 6 minutes as it warms up.
Add the next 3 ingredients. Once the lemon curd mixture has thickened, reduce the heat to medium. Slowly pour in the sugar while whisking, then whisk in the sea salt and vanilla. Cook, stirring, for 2 minutes more.
Add the coconut cream. Remove the pan from the heat and vigorously whisk in the coconut cream.
Finish. Return the saucepan to medium heat and cook for about 5 more minutes, or until the vegan lemon curd thickens. Add more sugar to taste.
Chill. Refrigerate the lemon curd until you’re ready to serve.
Tips for Success
Here are some simple tips to help make sure your vegan lemon curd turns out perfect.
- Use coconut cream. Coconut cream is the solid white mass at the top of a can of coconut milk. If it’s warm in your kitchen, I recommend popping your can of coconut milk in the fridge a day ahead of time, as chilling will help the cream separate from the coconut water. (You can use the leftover coconut water to make smoothies—I love it in my Pineapple Peach Smoothie!)
- Whisk well. Both the cornstarch and the coconut cream can create small lumps in the lemon curd, so be sure to whisk constantly and vigorously to break them up.
- Be patient. This vegan lemon curd really benefits from the chilling time, which mellows any remaining coconut flavour and thickens the curd mixture so it’s super creamy and spreadable.
What Do You Eat Lemon Curd With?
Other than eating it with a spoon, I love this vegan lemon curd for breakfast with pancakes and waffles. It’s delicious spread on my vegan Japanese milk bread, biscuits, or just a slice of toast. Use it to make lemony desserts by layering it on vegan vanilla cupcakes, or keep it simple and serve a dollop over vegan yogurt or ice cream.
How to Store
Store this vegan lemon curd in a tightly sealed jar or container in the refrigerator for up to a week.
Can This Recipe Be Frozen?
Yes, this vegan lemon curd freezes very well. Pour it into an airtight container and store for up to 3 months. Defrost in the fridge before using.
More Reader-Favourite Lemon Recipes
- Vegan Lemon Poppyseed Muffins
- Lemon Pepper Tofu
- Vegan Lemon Loaf
- Easy Vegan Lemon Bars
Enjoy friends! If you make this vegan lemon curd, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Easy Vegan Lemon Curd
Servings: 24 servings
Prep Time: 10 minutes mins
Cook Time: 13 minutes mins
Total Time: 23 minutes mins
This easy vegan lemon curd has the same luxurious, creamy texture and sweet-tart flavour as the original version, minus the butter and eggs!
5 (from 14 ratings)
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Ingredients
Easy Vegan Lemon Curd
- ½ cup fresh lemon juice
- 2 tablespoons cornstarch
- 6 tablespoons water
- ½ cup sugar
- tiny pinch of turmeric for colour
- 1/4 cup thick coconut cream (from the top of a can of coconut milk
- pinch of sea salt
- ¼ teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
Easy Vegan Lemon Curd
In an off pan whisk the cornstarch, lemon zest, turmeric, water and lemon juice until fully incorporated. Turn the pan to medium-high heat and begin to whisk for about 6 minutes as the mixture heats up. You want to whisk the entire time so the cornstarch doesn’t clump up. The mixture will begin to thicken around the 3-minute mark then continue to get thicker by 6 minutes.
Reduce heat to medium. Slowly add in the sugar and whisk thoroughly into the curd. Add in the sea salt, vanilla and stir to combine. Stir for another two minutes. If you begin to see any lumps whisk vigorously to remove.
Remove from heat and Stir in the coconut cream and whisk vigorously to combine again. Bring back to heat and allow the mixture to heat over medium heat for about 5 minutes more minutes until it begins to thicken up even more, stirring occasionally. Taste and add more sugar if needed for your tastebuds – it’s supposed to be sweet and tart.
Remove from heat and allow to cool in the fridge. There’s barely any coconut flavour but any traces will be removed once it cools fully. Enjoy!
Notes
To store: Store this vegan lemon curd in a tightly sealed jar or container in the refrigerator for up to a week.
To freeze: Pour into an airtight container and store for up to 3 months. Defrost in the fridge before using.
Serving: 1tbs, Calories: 29kcal, Carbohydrates: 6g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 2mg, Potassium: 19mg, Fiber: 1g, Sugar: 5g, Vitamin C: 2mg, Calcium: 4mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Cuisine: American
Course: Jams, Sauces, Dips & Spreads
Author: Jessica Hylton
