Make this easy Vegan Lemon Curd in just 10 minutes! It’s creamy, tangy, and perfect for spreading on toast, filling pastries, or topping your favorite desserts. No eggs, no dairy, just pure lemony goodness!
Looking for ways to serve lemon curd? Vegan Scones, Vegan Crepes, and Vegan French Toast are perfect pairings. The tangy lemon curd adds a refreshing contrast to the warm, fluffy textures of these treats, making them even more irresistible.
This vegan lemon curd is the ultimate treat for citrus lovers! With just a few simple ingredients and 10 minutes of your time, you can create a creamy, tangy spread that’s free from dairy and eggs. It’s the perfect option for anyone wanting to enjoy the bright, fresh flavor of lemon in a healthier, plant-based way.
Whether you're hosting a brunch or just craving something sweet, this vegan lemon curd is a must-try. Its smooth, velvety texture and zesty flavor can transform ordinary dishes into something special. Plus, it's versatile enough to use in a variety of ways, making it a staple for your kitchen.
Ingredients for vegan lemon curd
- Granulated sugar: This is my go-to sugar for this recipe because it gives the perfect sweetness and texture. But if you prefer, you can use other sugars like brown sugar, cane sugar, or coconut sugar. Just keep in mind that these might change the color of the curd a bit. If you go for maple syrup or agave, it could make the curd a little runnier. And don’t forget to make sure the sugar you're using is vegan, as some sugars may be processed with bone char.
- Lemon zest.
- Fresh lemon juice.
- Cornstarch: If you don’t have cornstarch, you can use arrowroot powder or potato starch instead.
- Unsweetened Non-Dairy Milk: I like to use Soy Milk for this recipe because it’s creamy and has a neutral flavor. But if you prefer, you can also use Almond Milk, Oat Milk, or Coconut Milk. Just make sure it's unsweetened, so it doesn’t affect the flavor of the curd!
- Vegan Butter: You can skip the vegan butter, especially if you're going for a lower-fat version. But I really recommend adding it because it gives the curd a rich, creamy texture and makes it super smooth. It also helps balance out the tanginess of the lemon and makes the curd extra delicious!
- Turmeric or yellow food coloring: You can leave these out if you prefer, as their only job is to add color. If you skip them, the curd won’t have that bright yellow shade that the egg yolks provide in the original version. Turmeric is more natural, but I prefer to use food coloring because it gives a more intense color, and turmeric can add a bit of flavor that not everyone loves.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan lemon curd
Step 1: In a saucepan, combine all the ingredients except the butter. If you’re using food coloring, wait to add it until later, as the heat can cause it to lose its intensity.
Step 2: Heat the mixture over medium heat, stirring constantly, until it thickens up, which should take about 5 minutes.
Step 3: Take it off the heat and stir in the butter until it’s fully melted and smooth.
Step 4: Add the food coloring until you get the color you like. Pour the curd into a jar or bowl and cover it with plastic wrap, making sure it’s touching the curd to keep a skin from forming. Once it cools, you can take the wrap off.
Storage instructions
Fridge: Store the lemon curd in an airtight container in the fridge for up to 1-2 weeks.
Freezer: You can freeze lemon curd for up to 3 months. Just make sure to store it in a freezer-safe container, leaving some space for expansion. Thaw in the fridge overnight before using.
Frequently asked questions
No, it’s not necessary, but I definitely recommend it! The zest holds the lemon’s natural oils, which gives the curd an extra boost of fresh, zesty flavor that you won’t get from just the juice alone.
In short, no. Sugar not only balances the acidity of the lemons and adds sweetness, but it also helps achieve the thick, smooth texture that makes lemon curd so creamy.
In this eggless recipe, cornstarch is the thickening agent. If your lemon curd isn’t thickening, it might be because the cornstarch wasn’t cooked properly or for long enough to activate its thickening power. Make sure to cook it for about 5 minutes while stirring constantly to help it thicken.
If your curd is still too thin after cooling (it should be thick enough to coat the back of a spoon while warm), you can fix it by making a cornstarch slurry (mix 1 tablespoon of cornstarch with 3 tablespoons of water) and adding it to the curd. Heat the mixture while stirring until it thickens. Keep in mind that the curd will continue to thicken as it cools.
If your lemon curd is lumpy, it’s likely because the cornstarch wasn’t fully dissolved or the mixture wasn’t stirred enough while cooking. The easiest fix is to pass the curd through a fine sieve to remove any lumps. If there are still some lumps, you can quickly blend it with a regular blender or an immersion blender until it’s smooth. This will help get rid of any remaining texture issues.
You can serve it with Vegan Scones, Vegan Pancakes, Vegan Waffles, or Vegan Blueberry Muffins for a delicious breakfast or snack.
It's also perfect spread on toast, Vegan Biscuits, or as a topping for desserts like Vegan Vanilla Cupcakes, Vegan Cheesecake, and Vegan Lemon Cake.
Use it to layer in cakes, fill Vegan Crepes, or spread on cookies (like my Vegan Sugar Cookies), or mix it with yogurt for a refreshing treat. The possibilities are endless, and it’s sure to add a zesty kick to any dish!
More dairy-free alternatives
Vegan Lemon Curd
Ingredients
- 1 cup unsweetened non-dairy milk, I used soy milk
- ⅓ cup fresh lemon juice
- ⅔ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon zest
- 2 tablespoons vegan butter, optional, but recommended
- ¼ teaspoon turmeric or few drops of yellow food coloring, optional, I used food coloring
Instructions
- Mix ingredients: Mix all the ingredients in a saucepan, except the butter. If you're using food coloring, it's better not to add it yet, as the color can fade while cooking.
- Cook until thickened: Cook over medium heat, whisking frequently, until it thickens, about 5 minutes.
- Add the butter: Remove from heat and add the butter. Stir until fully incorporated.
- Add food coloring and refrigerate: Add food coloring until you get the color you want. Pour the curd into a jar or bowl and cover it with plastic wrap, making sure it touches the curd to avoid a skin forming. Once it cools, you can take the wrap off.
Notes
- Keep the lemon curd in an airtight container in the fridge for 1-2 weeks.
- You can freeze it for up to 3 months. Use a freezer-safe container, leaving room for expansion. To use, thaw it in the fridge overnight.
Antonia says
Hello! This looks delicious, and I can't wait to top it on my waffles! Can I use olive oil instead of the vegan butter? Also, if I don't have fresh lemons on hand, can I use organic lemon juice like the "Sicilia" brand?