There are three main reasons why I wanted to share my recipe for Easy Vegan Lemon Curd today.
Reason 1: because it’s super yum. The best reason of all! Do I need more reasons than that?
Reason 2: Mother’s day is coming up and this would make a gorgeous homemade gift. This vegan lemon curd requires only 6 ingredients and takes 10 minutes to make! Pour this into a fancy jar and tie a little bow or serve as a luxurious addition to breakfast in bed. Oh la la!
Reason 3: I’m planning a trip to England and I wanted to celebrate with this classic English treat. Yay travel!
This easy vegan lemon curd is the perfect combination of tart and sweet. It’s wonderful for spreading on pastries such as my Super Easy Vegan Croissants, serving with pancakes or French Toast, dolloping on non-dairy ice cream, adding it to vegan yogurt parfaits, spreading between the layers of my vegan vanilla cake, or just eating directly out of the jar by the spoonful (I don’t judge).
Did you see the part that said I was planning a trip to England? I just booked tickets to London with my amazing boyfriend, Adam, woot woot! Even though I have dual citizenship (Canadian and British), I’ve never been to England before and I couldn’t be more pumped about it! We will be spending time in both London and Brighton, so let me know in the comments what vegan restaurants I should go to, vegan shops, or other fun attractions I must see. I will be celebrating my birthday while I’m there so let me know if there is something really special I should do. Excited!
If you want to come along with my travels, make sure to follow me on Instagram @itdoesnttastelikechicken where I will be posting about much of my trip.
Back to my easy vegan lemon curd…
To make easy vegan lemon curd: start by zesting and juicing your lemons.
Now, in a small pot, whisk together the sugar and cornstarch. Mixing the sugar and cornstarch first will just help evenly distribute the cornstarch so that no lumps form. Now mix in the non-dairy milk, lemon juice, lemon zest, and turmeric.
Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.
Remove from heat and pour into a heat safe container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools.
Bon appetegan!
Sam.
6 ingredients and 10 minutes to make. Serve with pastries, layer between cakes or dollop onto non-dairy ice cream. Makes a great homemade gift, lovely for Mother's day or breakfast in bed.
- 1/2 cup white sugar
- 1 tablespoon cornstarch
- 1/2 cup non-dairy milk (such as soy or almond)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 teaspoons lemon zest (from about 1 lemon)
- 1/8 teaspoon turmeric (optional for colour)
In a small pot, whisk together the sugar and cornstarch. Now mix in the non-dairy milk, lemon juice, lemon zest, and turmeric. Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.
Remove from heat and pour into a heat safe container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools.
Nutrition
Did you make this recipe?
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ADDICTING! Not sure if you used that adjective in your description but feel free. Great recipe, couldn’t be simpler and wow, the taste is superb – tart, sweet, perfect consistency. I’ve never liked curd because of the eggy-ness; after making this I can’t imagine why anyone would ever want it any other way. Don’t see a link to post to a picture but I made it to go with a simple little vegan vanilla cake (not yours Sam, I was looking for a square pan single layer option – but yours is next especially for the cupcakes). Winner recipe.
Hi Sam, I have scrolled through the comments and not found anything about using in a lemon tart (pardon if a comment slipped by and I did not see it). Will the consistency of this lemon curd be thick enough to stand up in a tart if left in the fridge? If not, do you recommend an addition to the recipe that would allow for that? Many thanks- love your recipes!
Hello! How long can this curd sit out for? I’m planning to use it as a filling for my Macarons and they would be sitting out for around 4-6 hrs. Will it be okay as there’s no eggs in it?
I think it should be fine. Enjoy!
Hello! I am a baker but this was First time making a vegan curd. Recipe worked out well thickened nicely with a nice lemony taste (I used Meyer lemons instead) however I am finding it to have a bit of a corn starchy after taste and tongue feel. Is this normal ?? I’m going to give it another shot but make a corn starch slurry first with the lemon juice. But just wondering if it’s perhaps something I missed or did wrong. Thank you!!
Hi Lori, I’ve never had that happen before, perhaps it needs a little more cooking?
Thanks for posting this. Worked perfect for us. Spot on delicious. 🙂
Yay! Thrilled you enjoyed it!
So excited to surprise my bf with this. We’re transitioning to vegan and but lemon meringue has always been his favorite dessert.
For the nondairy milk, do I need to specifically use a sweetened and/or vanilla variety for best outcome?
I always cook with “original” non-dairy milk so I can control the sweetness to my own taste preference. If you are looking for a lemon meringue pie recipe I have a recipe for that in my cookbook. ENjoy!
I haven’t actually made this yet, but all the comments are really encouraging, but could I ask, instead of turmeric, do you suppose I could use a tiny drop of yellow food colouring instead?
Yes, that should work fine. Enjoy!
Yup, I made it, and used a capful of yellow colouring instead of turmeric! It’s Egg-sactly the right colour (do you see what I did there? 😉 and tastes divine! I topped the pie with aquafaba whisked up into peaks and it’s amazing!! Great recipe. It thickened up, no problem, but as others have said, it may take a little longer than the recipe states. It just depends… on goodness know what – but it works brilliantly!
Hi Sam,
Could you please you let me know how much in grams is the 1/2 cup measurement.
I would love to make the lemon curd but someone has had difficulty with it thickening.
I am in the UK and cup measures that I have found here all seem to vary and I am concerned that the precise tablespoon size wouldn’t be compatible with what over here seem random sizes.
Sorry to trouble you with this as I enjoy reading your recipes, but have always found cup measures stop me actually trying them out .
Have a great holiday.
Thanks, Linda
Hi Linda, you can just click on the “metric” button which is directly below the list of ingredients and it will convert for you. This feature is on all of my recipes 🙂
I have so many lemons…..Can you freeze the lemon curd??
Generally freezing cornstarch-based sauces isn’t recommended, but you could try some more of my lemon recipes to use up those lemons. Enjoy!
You could try arrowroot to thicken instead of cornstarch, as it is freeze-thaw stable. Try an Asian market to source arrowroot.
Can I make this using rice milk instead of soy or almond milk. My granddaughter is allergic to both nuts and soy, as well as other things?
Absolutely! Enjoy 🙂
Hi! I’m making vegan lemon and with lemon curd as the filling, can I make this days in advance, will it be just fine?
Yep! Store it in the fridge and it should keep for several days without problem. Enjoy!
This is a cool recipe but mine didn’t thicken at all; I cooked it a lot and even added some xanthan gum! But yeah maybe i’ll add coconut cream or more gum because I cooled it overnight and it’s still liquid.
Did you make sure to add the cornstarch? Cornstarch thickens sauces when cooked which is what gives this the correct consistency. 🙂
You can increase the amount of cornstarch. Easy Peasy.
This was great!! I used it as filling inside a cake. If you make this and it did t thicken you did not heat it enough!
So happy you enjoyed it, Jean!! 🙂
We had my four year old’s birthday party at a local park from 10-12, so the kids wouldn’t be out at the hottest time of day. I made a brunch buffet and used the lemon curd as part of a yogurt parfait bar. I put out plain coconut and almond yogurt with granola, blueberries, strawberries, mango and the lemon curd. The kids loved being able to self serve and many of the parents commented it was the best kid’s party food they had ever seen!
I had made a triple batch, so the leftover curd went to my neighbor’s potluck. I sliced a loaf cake really thin and had strawberries and blueberries with the curd to put on top. It was a hit there too.
Wow! What a wonderful brunch idea! I’m so happy you loved the curd as an addition 🙂
OMG I just made this for a vegan pie and its amazing I switched out the lemon for calamansi (a native citrus fruit in the Philippines) and it tasted so good. Added a bit of coconut cream to the curd to make a good pie filling☺️
Sounds delicious! So happy you enjoyed 🙂
AMAZING!!! My goodness! This curd is so delicious it fooled my husband. He was shocked to find out this recipe was vegan. It will be a my new standard to go with scones, shortbreads, or cookie filling.
Thank you so much for sharing it with us.
Awesome!! Love that! So happy you love it so much, Dawn 🙂
The next batch of lemons I bought were so different to my previous ones. The new ones are very very sour, whereas the previous were much sweeter. So I suppose that would make the difference in the amount of sugar needed in the recipe. The good thing is that this lemon curd is always good whether sweeter or less sweet.
Great to know it’s always enjoyed!
This works really well I added a bit too much turmeric as it looked really pale but the deep yellow colour comes when it cooks. Next time I will reduce the turmeric as there was a slight taste. I had some natural extract so added two tsp of that. I might reduce the sugar next time too for a bit more lemony tang. Really delicious though, thanks
Yes, turmeric tends to darken when cooked 🙂 Glad you enjoyed!
Me again. I’m going back to the original tablespoon of cornstarch as with the rounded tablespoon it was a bit too thick when cold from the fridge. Great recipe!
Haha! Glad you’re enjoying it!
I love this recipe and have made it 3 times now, only I changed the amount of sugar to half, i.e. quarter of a cup of sugar; the cornstarch I made into a slightly rounded tablespoon and I used only half of the one eighth teaspoon turmeric. My mother used to make the non-vegan lemon curd and I remember it very well. I am so happy to have this vegarn recipe now. I changed the amounts of the ingredients not for health reasons but because in my opinion it turns out much more like the original lemon curd this way.
I needed silken tofu to make a lemon frosting for a cake but silken tofu has disappeared from the stores where I live for a long time. This lemon curd was the perfect solution that saved the day. Thanks so much.
So happy you love it and were able to make it your own, Carol 🙂
I was looking for a quick, non-dairy desert and this was perfect. I used this card to fill cup cake size vegan crusts. Worked well.
I used Stevia instead of sugar, 1/1, and it turned out good. I had to triple/quadruple the recipe to fill the 12 crusts.
Thank you. Can’t wait to try it with vanilla ice cream!
Glad you enjoyed!
I’ve been cooking/baking for decades; prepared both the lemon curd and coconut whipped cream, and BOTH failed miserably. Lemon curd never thickened at all, passed it off as “lemon sauce”. Whipped cream was a total fail, and if it had been successful, tasted like nothing but coconut (used Trader Joe’s Coconut Cream, followed recipe precisely, as always) Ended up having to use real whipped cream, mixed it with the “lemon sauce” to create cake filling (for a party with over 30 people…)
Hi Mona, cornstarch is the thickener in the lemon curd, did you perchance substitute that with something different? I’m wondering because there are no other comments where someone had trouble with it thickening…
For me the trick to get it to set was getting it to a boil, it thickened instantly. Took longer than 5 minutes, but oh my what an amazing result!
Glad you enjoyed it, Anne 🙂
I just finished making this in two batches for the first time. My “guess” is you did not get it hot enough and whip it long enough. I whipped it on boiling for almost 2 minutes and it worked!! I believe had I done any less it wouldn’t have set up.
Just my humble opinion, hope it helps.
OMG, thank you for this lovely easy recipe, Sam!! This was awesome! I made it today to use up some lemons I’d bought. I ended up using it as a filling in mini phyllo tarts, which I topped with coconut whipped cream. They were perfect and went together super quick. Definite keeper!. You’re the best!! XO
Aww yay!! Thrilled you loved it so much, Aimee 🙂
Great recipe! If you’re in the mood for some good cocktails in London, check out Old Bengal Bar near Liverpool Street, they are amazing in there! They have the loveliest outdoor garden with heated seats and blankets, every time i’m in London I find time to go for a Singapore Sling there 🙂
Thanks for the tip!
I’ve wanted to try this since it was published & finally made it today. Had to improvise ingredient-wise, bc all I had were a huge lime (but no lemons) and readily grated lemon zest from the baking section of my grocery store. But nevertheless: Yum! Will put it into croissants for a friend’s house warming on Saturday. Loved the taste, that it can be made in advance & that it literally took 10 min (incl. clean-up). New staple!
Yay! Thrilled you enjoyed it so much, Yulca 🙂
So happy to see NUTRITION information. That really is a blessing to type 2 diabetics who need to count carbs!
Glad you find it helpful, Candi!
Hi Sam! Lemon curd is my mom’s favourite. Do you think I could can/jar this to save for when she comes to visit?
Thanks in advance 🙂
I’m sure you could, but you would have to use proper canning techniques which I don’t know that much about. Enjoy!
This is amazing! I’ve tried other vegan lemon curd recipes but they were awful, this really tastes like traditional lemon curd! My vegan family member is in Canada for six months at the moment but I’ll definitely be making this again when she’s home
Aww that’s awesome, Karen! Thrilled you loved it so much!!
Looks amazing! Do you use unsweetened milk?
You can use either for this recipe and it should turn out just fine. Enjoy!
Go to Mildred’s in Soho in London. Lovely couple who’ve been there forever and yummy food!
Oooh! I’ll check it out 🙂
Hi Sam, I just made this & it’s absolutely delicious! Thank you for all your fabulous easy recipes!
Aww that’s wonderful! Thrilled you enjoyed it so much, Gill 🙂
I got the email with this recipe and had to make it right away! Of course, I needed something to put it on so I made your vanilla cake too Both are delicious and so easy to make!
Yay!!! So thrilled you loved it so much, Tasha 🙂
You have to come to Brixton! We have at least 5 100% vegan cafes and restaurants including Caribbean, Eritrean and a creperie, a vegan bakery (Ms Cupcake) and a cheesemonger (La Fauxmagerie)… it’s an easy place to be vegan!
Amazing!!
Little Ginger, 100%plant based food at the Kingston market place London. I’ve never been to London but I follow on Instagram, and the food looks amazing!
Will check it out, Thank you!
Hi, is there an alternative to the cornflour please? Thanks
Arrowroot can replace the cornstarch 🙂
You could substitute arrowroot powder, just as Brenda said 🙂
Hands down – a visit to Mildred’s for dinner is a must! There can be a bit of a wait to get in but it’s so worth it!
http://www.mildreds.co.uk
Amazing, thanks! I will check it out 🙂
Mmm! My parents will be visiting me from the Caribbean in June and my mum’s favourite dessert is lemon meringue pie, so I’ll guess I’ll be incorporating your lemon curd into it. I’m drooling already.
You have to visit the Temple of Seitan restaurants in either Hackney or Camden. Awesome food, although I’ve only been once (I don’t live in London anymore). Make sure if you go that you don’t eat anything beforehand. And order as many things off the menu as possible, lol.
Awesome! If possible, I recommend the lemon meringue pie recipe from my cookbook as it will set properly 🙂 Thanks for the tips 🙂
Happy upcoming Birthday! Wishing you and BF lots of wonderful adventures!
As it happens, my family will be celebrating 3 milestone birthdays by visiting Toronto in June (we’re in SW Ohio, USA)..
I am hoping you might be able to suggest some really wonderful vegetarian restaurants we should try.
Thank you so much. Ilene
Amazing! I love Rosalinda, Planta, Mythology, Fresh, and Hogtown Vegan 🙂
Thanks so much! How cool is that to receive recommendations from a famous blogger??!!
Haha, you’re welcome 🙂
Need to make this now!
As for your trip to England, Brighton has loads of vegan restaurants, food for friends and terre a terre are excellent. Also Purezza for vegan pizza.
Museum of London is amazing, goes right back in history to Roman London. Then the obvious places like The Tower of London, London Eye etc.
Have a great trip.
Gill
Wonderful!! I’m taking notes 🙂
Yay – I’ll be making this soon – Meyer lemons were on sale this week at my local market and I bought a ton!
I was in London last year with friends – one of the highlights of the trip was the open air bus tour… sounds super fuddy-duddy but you get to see the whole city and can hop on and off as you please. Well worth the ticket price! Enjoy!
Great tip! Thank you so much, Ali 🙂
Can’t wait to try this, and sneakily get my dad to try it too!
So many things for you to do when you come to England, but if you’re in London I absolutely recommend you see Mousetrap at one of the small West End theatres 🙂
I’ve not been to Brighton, but I have mates who love it and visit every year because it’s an all round nice, quirky place.
Hope you enjoy your stay here!
Wonderful, thanks so much, Erin!
Thank you!!!! Lemon curd was one of those things I loved and ate lots and lots of it. I haven’t had it since going vegan, 14 years omg, I making this today!! I bet it’s delicious just like all your other recipes
Oh wow!! I hope you love it, Judith. Sounds like it might be a trip down memory lane!
Oh wow! I was fancying lemon tarts, which I used to make before I became vegan. I was just thinking about this in bed last night, I wake up, and and you’ve sent me the vegan recipe! Thanks for tuning in telepathically!
Haha! You’re most welcome 🙂
Ummm, yummo. Gonna make this, but curious to know if you have tried freezing any yet?
I haven’t, but I believe it should freeze just fine. Enjoy!