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.

jar of vegan lemon curd with a spoon sitting on top

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!

I find myself licking it straight off the spoon, but you are going to want to put in on everything, from biscuits and scones, to pancakes and waffles, crepes and even in between cake layers!

lemon curd dropping from a spoon into a glass container

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
  • Sugar
  • Cornstarch
  • Vegan Butter
  • Optional: turmeric or a few drops of yellow food coloring
  • Tiny pinch of salt, optional

pan with ingredients like milk, lemon juice and butter, white marble background

Warm over medium heat, whisking frequently until it thickens a bit.

pan of yellow mixture with whisk in it

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.

white spoonful of lemon curd

More vegan lemon desserts

 

lemon filling on an english muffin, white plate

square image of lemon curd on a spoon from a jar
5 stars (24 ratings)

Vegan Lemon Curd

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!
Prep: 10 mins
Total: 10 mins
Servings: 10 servings

Ingredients 
 

  • 1 cup unsweetened almond or coconut milk
  • 1/2 cup fresh squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons vegan butter
  • 1/4 teaspoon turmeric or few drops of yellow food coloring, optional
  • tiny pinch of salt, optional

Instructions 

  • 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!

Notes

  1. I tested the recipe with both unsweetened almond and coconut milk, and they both work well. Other non-dairy milks would likely work.
  2. I wouldn't skimp on the sugar in this recipe, as it provides structure as well as sweetness.
  3. The vegan butter could be left out if needed, but it provides a silky rich texture that will be missed!
  4. It keeps in the refrigerator for 4-5 days.

Nutrition

Serving: 1serving | Calories: 106kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 13mg | Fiber: 1g | Sugar: 20g | Vitamin A: 107IU | Vitamin C: 5mg | Calcium: 30mg
Course: Breakfast, Dessert
Cuisine: American, French
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

Posted In: , , , , , , , , , , ,

you may also like:

Comments

  1. I like this recipe, very tasty & not fussy. ? Will this lemon curd work ok in a lemon ice cream or should I add a bit more thickener? Am currently thinking vegan ice cream would be nice.

    1. I’m so glad you like it, Jodi! Yes, I think it would be a lovely addition to vegan ice cream. You could churn some of the curd right into a batch of homemade ice cream.

  2. Can I use water? We don’t have a safe milk to use due to allergy. Occasionally use pea protein milk but try not to. 

  3. My granddaughters have an egg allergy, so I made this recipe with whole cows milk and it turned out beautifully! Thank you for the amazing and easy recipe.

  4. I was amazed to find this recipe tasted exactly like “real” lemon curd. I’ve been trying to transition to a vegan lifestyle, and the hardest part for me has been finding ways to make excellent baked goods. I needed a lemon curd recipe for a raspberry lemon cake I was adapting, and this fit the bill perfectly. So delightful. Thank you for sharing!

    1. I’m so happy the lemon curd was a hit, Lauralyn. It’s wonderful when we as vegans find a treat that helps us on our journeys 🙂 Thank you for your wonderful review and feedback!

  5. I love this lemon curd! Followed the recipe using metric measurements (for some reason AU cup sizes is different), turned out perfectly!! It’s setting overnight to be popped into vegan pastry shells for vegan lemon tarts with candied lemon on top ??! Highly recommend!! ?

    1. These sound so beautiful! I wish I could see a picture! Thanks for sharing your wonderful feedback and ideas!

  6. I made this last week and it’s soooooo tasty! A little runny, but maybe I needed to simmer it for longer (or maybe a little more cornstarch). Lemon curd was always a favourite of mine, so finding an egg-free version that’s so easy to make is brilliant – thank you!

  7. This is soooo yummy! It was easy and fast to make.

    I added a couple drops of lemon extract. I ended up whisking in on the stove for 15 minutes. Once it was ready I put it in a jar and then the freezer for a couple of hours so it could firm faster for the cake. 

    I’ll use this recipe again! 

  8. Can this be baked? Had an idea for a shortbread cookie bar and wondering if I could bake the lemon curd? I use homemade jam now.

    1. I haven’t tried it myself but I think you could likely freeze it. You may need to whisk it or blend it after it freezes and thaws, I’m not sure though.

    2. Dianne,

      I have an annual glut of lemons from my trees and so I’ve resorted to making this in large batches and freezing it in half pint jars. I take out a jar about an hour before serving it over blueberry pancakes and it’s still delicious. Just give it a bit of a stir to reconstitute the texture a bit. It’s also delicious frozen! Oh, and it’s also good made with bearss limes.

  9. Is this recipe something that can be “canned”? I’m wanting to make it for party favors in advance and have longer shelf life than 4-5 days. Thank you!

    1. Hi Holly. Sorry, I haven’t tried canning the lemon curd before so I’m not sure that its shelf life can be extended.

  10. Love it! ❤️ OMG, so delicious and easy to make! Made with lime, now I want to make it with all my citrus fruit! Thank you for sharing!

    1. You are welcome! I’m so glad you enjoyed it! Thank you for sharing your review and feedback. Wishing you happy cooking!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.