Author: 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 or a very special dessert. 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 curd is the perfect combination of tart and sweet. It's wonderful for spreading on pastries such as my Super Easy Vegan Croissants, or serving with muffins, waffles, scones, pancakes, or French Toast. Or for 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) because who can resist the mixture of perfect velvety texture and tangy flavors? This vegan lemon curd is a welcome dairy-free addition to any special occasion.
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...
How to Make Vegan Lemon Curd:
Start by zesting and juicing your lemons.
Now, in a small pot or small saucepan, 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 (soy or almond milk will suffice), lemon juice, lemon zest, and pinch of 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.
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Easy Vegan Lemon Curd
Servings: (makes about 1 cup)
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Ingredients
- ½ cup white sugar
- 1 tablespoon cornstarch, (+1 teaspoon for extra thick curd, optional—reader tip!)
- ½ cup plant-based milk, (such as soy or almond)
- ¼ cup fresh lemon juice, (about 2 lemons)
- 2 teaspoons lemon zest, (from about 1 lemon)
- ⅛ teaspoon ground turmeric, (optional for colour)
Instructions
- In a small pot, whisk together the sugar and cornstarch. (Use 1 tablespoon cornstarch for the consistency shown in the photos, or add an extra teaspoon for a thicker curd—a tip a few readers have recommended!) Now mix in the plant-based 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?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Dori says
I just made this to use to use as a filling for plain vanilla cupcakes. I think it is wonderful! The tartness will be a welcome flavor to cut through the sweetness of a cupcake that is just vanilla with a buttercream frosting. I know the plain cupcakes are boring for many but this will add a nice zip. Thanks!
nora says
I NEVER comment on recipe blogs but I just needed to say holy fuck this stuff is AMAZING! I'd been craving lemon curd for months, I had ZERO expectations for this recipe - it just seemed too simple - and honestly thought all the reviews were fake or something, but oooooh my god this might be even better than real lemon curd! and it's definitely 100x easier and healthier! This is truly a genius recipe. You are a witch.
And it worked despite the fact that I made some crazy substitutions! I used oat milk, added a few tablespoons of coconut butter for richness (I think this did help and coconut flavor undetectable), and craziest of all used zero-glycemic/zero-calorie monkfruit sweetener instead of sugar, and all my omni family thought this was real-deal lemon curd. Absolutely insane. This is going into lots of vegan holiday cookies. Thank you!
Sam Turnbull says
Haha!! Love it! Thrilled you enjoyed it so much, nora 🙂
AriH says
I totally agree, this is an amazing recipe. I doubled it, using Meyer lemons, 3/4 cup of Monk fruit sweetener and oat milk, a tablespoon of coconut oil, and a teeny pinch of Kala Namak, to give it a faint reminiscence of eggs. Perfect!!
Evie says
Can this be used inside a lemon meringue pie I will bake?
iris says
I would bake the crust, fill it with the curd, then top with your merengue (all the way to the edges). Then place it into oven to "cook" the merengue and get it a bit golden. Watch carefully for it not to burn. Let cool on wire rack completely. Place in fridge to chill. This is what I do, but with mini pie-tart pans. I sometimes use graham cracker crust. I even replace the sugar with Truvia since this is just for hubby and he is diabetic. Absolutely loves being able to have his most favorite pie in the world. Sometimes he just wants the pie portion without the merengue, just puts a dollop of whipped cream on top. This recipe can be halved easily.
Jane Monaghan says
So glad to find your fabulous recipe, I won't have to go without lemon curd any longer, YAY. Thanks for sharing. I've just made it for my Mum and had a tiny bit spare so had it on toast with homemade vegan butter and it was devine!
Can't wait to try the seitan pepperoni!
Sam Turnbull says
So happy you loved it, Jane 🙂
Evie says
Would it work to use this for a lemon meringue pie and bake it?
Tricia says
Has anyone tried canning this or a variation of it? Looking for a vegan lemon curd to can along with some jams for holiday Brunch gift baskets
leona says
its way too sweet for me. super weird texture when youre used to normal lemon curd but a great alternative so long as you aren't expecting it to be the same 🙂 id prob reduce the sugar by about 1/3 next time. I dont know how long I was whisking for, over 5 mins but just kept going til it was done, didnt need to add any corn flour like some have.
Malin says
I used hermesetas sweetener no sugar and not as much. It worked perfect!
restaurantthatdeliversnearme.website says
Thanks for the post.
Daisy says
lemon curd looks great! Do you think the lemon curd is thick enough to use for a wedding cake? would I have to add more cornstarch? I just don't want that taste of cornstarch
kt says
I've been meaning to make this for AGES, but finally got around to it last night. The lemon flavor is amazing! My tweaks:
* I used 1/4 c. vanilla soy milk and 1/4 c. plain/unflavored soy.
* it wasn't getting thick at the 5-minute mark, so I added a tiny bit more cornstarch, turned the heat up slightly, and that did the trick. Don't get discouraged - I think I was probably whisking it for at least 8-10 minutes before it got to the consistency I wanted. 🙂
I let it set up overnight in the fridge, and it's perfect this morning! I'm going to make some mini tarts to put this in, and I'm also thinking about a lemon cake with vegan cream cheese icing and lemon filling.
Thanks for an amazing recipe!
Deborah Hill says
This recipe is divine. Had not eaten any lemon curd since being vegan so thought that i would try this and it is so simple and yet tastes amazing. Was a little worried when stirring it that it was not going to thicken up, but it did and once in the fridge, has thickened up nicely. I cant see it making it onto anything, its likely to just get eaten straight out the jar. Recipe definitely a keeper.
Tamara Raposo says
Brilliant, simple, yumii and that colour?? thank you!!! Halved the sugar though
Do you think it could work with coconut sugar? Sorry if i am repeating something.
Sam Turnbull says
Awesome!
cherie pickering says
Would arrowroot starch or tapioca work instead of corn starch??
Would it be possible to make a passionfruit curd using this as a base?
Amanda Edmonson says
I made this a second time and it didnt thicken up. What can I do to get it thicker? I plan on using it tomorrow.
Laura says
Omg I was thinking the exact same thing. Did you end up doing it?
Lee says
Did you try with arrowroot starch or tapioca? I can't have corn so would love an alternative.
Lea B says
Needed a last minute gift for my stepmother who loves lemon curd. Needless to say, the present was spot on as this lemon curd is (quote) “The best I’ve ever had.”.
Had a few leftovers and drizzled them over vanilla ice. Can highly recommend!
Thanks for this amazing, creamy, lemony delight. This is going to be a new staple.
Sam Turnbull says
Wonderful!! So happy it was enjoyed 🙂
Sammy says
HiCan this lemon curd be used as a topping in a tart shell ?
Thank you
Amanda says
I've had this recipe bookmarked on me "to make" list for a while now, and finally got to making it this morning. It was amazing, and I love the bright pop of yellow! What I really love about the ingredient list is how shelf stable the ingredients are, meaning it's a perfect recipe to whip up while staying at home. It makes me wish there was some kind of vegan clotted cream recipe I could make up to go with it. I had it on some homemade bread this morning, but I can't wait to try it with scones!
Sam Turnbull says
Amazing! Thrilled you enjoyed it so much 🙂
Laura says
Bosh do a sweetened cashew cream to go with their scones and it’s
Taylor Dickey says
Hi Sam, do you think this would work with tapioca starch as a substitute for the cornstarch?
Marisa says
Yum! Easy and delicious. First batch serving as filling in a vegan vanilla cake with lemon buttercream frosting. But would be heavenly smeared on scones. Will definitely make again/often. Gorgeous, easy recipe. Thanks so much for creating and sharing!
Sam Turnbull says
Thrilled you enjoyed it so much, Marisa 🙂
Amanda says
I’m not vegan but I’m looking to make this for my in-laws. As it’s tough getting groceries right now, and I’m only making half the recipe, can water be used instead of the non-dairy milk? Or is there something required in the milk that would be greatly missed if not used?
Sam says
This is amazing! I used powdered sugar, as I had only that option or brown sugar available. This lemon curd is UNBELIEVABLE! It will be my filling for a very spongy lemony cake, which is still in the oven. Looking so forward!
Sam Turnbull says
So happy you love it, Sam! Great name by the way 😉
Elizabeth shepherd says
I love lemon curd. I am in England and you will be spoilt for choice in London and Brighton, just look at happy cow.have a great trip. Oh, and make yourself a lemon meringue pie,also quintessentially English high tea .
Sam Turnbull says
Thanks so much, yes I had a great time there and a ton of great food!!
Donna says
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.
Sam Turnbull says
Thrilled you loved it so much, Donna!
Kate says
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!
Sam Turnbull says
I haven't tried it, but I think it would. To make it extra-firm you can also just add more cornstarch 🙂
kate says
Wonderful, thank you!
Sb says
How did your tarts turn out, I'm planning to make them today. How much extra cornstarch did you use?