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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 Time10 mins
Total Time10 mins
Course: Breakfast, Dessert
Cuisine: American, French
Servings: 10 servings
Calories: 106kcal
Author: Nora Taylor


  • 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


  • 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!


  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.


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