Homemade Vegan Lemon Curd is tangy, perfectly sweet and SO easy to make! Creamy and smooth, with no eggs. Perfect for scones, biscuits and other baked goods! 10 minutes is all you need.
If you are a lemon dessert kind of person, you are going to fall in love with this easy homemade lemon curd! It’s so creamy, rich, smooth and intensely flavorful. There are usually eggs involved in lemon curd, but it’s totally unnecessary. No one would guess this stuff is vegan!
How to make vegan lemon curd
It’s so simple to make! Simply add all the ingredients to a small pot:
- Almond/coconut milk, unsweetened
- Fresh lemon juice
- Lemon zest
- Vegan Butter
- Optional: turmeric or a few drops of yellow food coloring
- Tiny pinch of salt, optional
Warm over medium heat, whisking frequently until it thickens a bit.
Lemon curd will be quite runny and perfect for drizzling over baked goods right away, or stick it in the refrigerator for a thicker curd.
Special Tips & Substitutions
- Don’t cut back the sugar unless absolutely necessary, it will change the outcome. Sugar is needed both for sweetness and structure. Liquid sweeteners will not work the same.
- You must use fresh squeezed lemon juice AND zest, bottled lemon juice will not work.
- You can likely substitute another non-dairy milk as long as it is unsweetened and unflavored, but I like either almond or coconut milk best.
- Tapioca starch might be okay to use in place of cornstarch, but I haven’t tested it. Arrowroot could work as well.
More vegan lemon desserts
Vegan Lemon Curd
- Add all ingredients to a small pot and warm over medium heat, whisking frequently until the mixture thickens. It will take 5-10 minutes.
- It will still be quite thin and runny when warm, which is perfectly fine and you can serve it immediately if desired. For a thicker curd, refrigerate it for a few hours or overnight. Makes about 2 cups.
- Serve over biscuits, scones, pancakes, waffles, french toast, regular toast, english muffins, in crepes or as a layer in lemon cake. Enjoy!
- I tested the recipe with both unsweetened almond and coconut milk, and they both work well. Other non-dairy milks would likely work.
- I wouldn't skimp on the sugar in this recipe, as it provides structure as well as sweetness.
- The vegan butter could be left out if needed, but it provides a silky rich texture that will be missed!
- It keeps in the refrigerator for 4-5 days.