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.
Easy Vegan Lemon Curd
- ½ cup white sugar
- 1 tablespoon cornstarch
- ½ cup non-dairy milk, (such as soy or almond)
- ¼ cup fresh lemon juice, (about 2 lemons)
- 2 teaspoons lemon zest, (from about 1 lemon)
- ⅛ 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.
Jeanie Ciskowski says
This lemon curd is fantastic. I use as a filling for lemon cupcakes (Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero). And spread it toast. And a general dip. And I just eat it by the spoonful! I just made a humongous batch, and I’m wondering, has anyone has tried to freeze it?
Sam Turnbull says
So happy you lobe it Jeanie! I haven't tried freezing it, but I believe it should work fine. Enjoy!
Wonderful recipe! Absolutely delicious and so much healthier than traditional recipes. Easy process, too. We served this with vegan lemon-blueberry scones, and it was amazing. We used the turmeric option for color, and it was spot-on. Will definitely make again!
Fabulous and easy But I still cheated put everything in bowl in the microwave and kept stirring every minute until it thickened . I've also made lime curd that was brilliant too . I'm about to have a go with oranges
Sam Turnbull says
Wonderful, so happy you enjoyed it Marie!
Vegan catbat says
My daughter has been craving lemon curd after having a vegan donut with lemon curd filling but can't find one that is vegan. Was gifted three beautiful big lemons today and made your recipe. It is amazing and so easy! Thank you!!!
Ahh Natural says
I gave it the rating due to thickness. And I had to strain the lemon zest. Taste wise it had an initial sweet taste followed with a lemon taste which was not bad. I had to also add guar gum, reduce my milk and add almond butter. Color, I thought it would be more yellow, so I can't expect it because I used raw organic sugar cane, which has more of a tan color. I tested a drop of food coloring in the strained portion to see if there wouold be a difference in color, which was very little. Otherwise it was okay. I might play with the amount of sugar, for sweetness. But maybe.
OMG! Crazy that this worked so well. I ran into this while looking for vegan curd for a ladies tea. Wanting to impress so testing things out. It looked so easy I figured it wouldn't hurt to try it with the things I have in hand.
Don't laugh, but I made it with Silk Vanilla creamer and bottled lemon juice. It turned out AMAZING! Tastes like lemon suckers.
I can't wait to try it with fresh squeezed lemon juice.
I have so missed lemon curd since becoming vegan and this is just delicious. It tastes exactly like I remember
I only have one suggestion... Cinnamon!
Oh heck, just add the pumpkin spice, lol!
Just a pinch... 😉
I'm British and try to be vegan at lunchtime. This recipe was really interesting. The end product reminded me of my mother's lemon meringue pie filling, which she made from a packet kit. The concept is halfway between an English blancmange (milk set with cornstarch) and a Sicilian gelo (fruit juice or puree set with cornstarch). Both of these are desserts set in a mold. I would definitely adapt this recipe to make a dessert that way. I will also try using plant milks in blancmange.
Ashley Rios says
Do you think I could replace half the sugar with Eritheroyl? Or
Monk fruit Splenda
Tiffany C says
I ran out of eggs and i had to make lemon curd for my fruit tarts & this is the first recipe i came across. This is the most delicious lemon curd ever & im never going to make this with eggs ever again! Thank you!!!
Susan Anvin says
Would this be suitable for canning and longer term storage? My main problem with lemon curd is that it must be used quickly because of dairy and eggs. I'm less familiar with non-dairy milks and if they would keep if canned with proper sterilization.
Chris How says
I tried this and we can't get over how simple it was to make, and how good the result is!
Can this be followed with passion fruit instead of lemon? If so, how many passion fruits should I use?
I would try the juice of 1 passion fruit and adding an extra 1/4 cup of almond milk. Passion fruit creme brulee calls for the juice of 4-5 fruits to 2 cups of cream, so this seems about right or perhaps just a little weak.
Brenda B. says
Top notch lemon curd. Your method is easy and uses simple ingredients. I used a thick coconut cream and thinned it with the tiniest bit of oat milk. Perfection!
Parul Shah says
can I add vegan butter at the end ?
Made it and the texture is a bit off putting.. sort of like snot? Tastes good and am crossing fingers that as it cools it sets up a bit better in terms of texture
This recipe worked out perfectly for my daughter's birthday breakfast. We served it on top of a stack of blueberry pancakes and it was so delicious!
OH. MY. STARS! This was SO amazing. Seriously. You knocked it out of the park on this one. I’m only a few weeks vegan and this was just what I needed! I kid you not, it’s better than my non vegan lemon curd! Keep up the strong work!
omg! im making this for a second time! it is amazing and rly easy to make! love will be using it often but now i need to get back to stirring it!XD
Sophie Gowers says
So incredibly yummy. I put this inside blueberry muffins and it was to die for all my non vegan family loved it too. Also had some with yoghurt and it was so tasty. Was super easy and quick to make so I’ll definitely be making again.
Sophie Wilde says
I.forgot to ask in my comment ,would it be at all possible to make this with bottled organic lemon juice or plain ordinary Jif?? I'm still not going out the house due to pandemic ( I am disabled & on chemo) so can't just pop out to the shop for lemons??
The other thing is...if the quantity of sugar to cornflour is altered a bit...OMG this would make a truly wicked version of lemon Turkish Delight ,man he add a few chopped pistachios for even more colour & toss in cornstarch& icing sugar