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    Home » Recipes » Holiday Sweets

    May 5, 2019 193 Comments

    Easy Vegan Lemon Curd

    16.1K shares
    Jump to Recipe

    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.

    Easy Vegan Lemon Curd! 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. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    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...

    Easy Vegan Lemon Curd! 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. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    How to Make Vegan Lemon Curd:

    Start by zesting and juicing your lemons.

    Easy Vegan Lemon Curd! 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. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    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.

    Easy Vegan Lemon Curd! 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. #itdoesnttastelikechicken #veganrecipes #vegandesserts

    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.

    Print Recipe
    5 from 122 votes

    Easy Vegan Lemon Curd

    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. 
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Total Time10 minutes mins
    Course : BreakfastsauceSide Dish
    Cuisine : British
    Servings: 8 (makes about 1 cup)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 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)
    • â…› teaspoon turmeric, (optional for colour)
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    Instructions

    • 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

    Calories: 54kcal | Carbohydrates: 14g | Potassium: 7mg | Sugar: 12g | Vitamin C: 3.6mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

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    Reader Interactions

    Comments

    1. Jeanie Ciskowski says

      May 13, 2022 at 7:07 pm

      5 stars
      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?

      Reply
      • Sam Turnbull says

        May 26, 2022 at 10:30 am

        So happy you lobe it Jeanie! I haven't tried freezing it, but I believe it should work fine. Enjoy!

        Reply
    2. Aliesha says

      May 11, 2022 at 10:17 am

      5 stars
      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!

      Reply
    3. Marie says

      April 02, 2022 at 3:17 pm

      5 stars
      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

      Reply
      • Sam Turnbull says

        April 06, 2022 at 6:10 pm

        Wonderful, so happy you enjoyed it Marie!

        Reply
    4. Vegan catbat says

      March 20, 2022 at 2:34 am

      5 stars
      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!!!

      Reply
    5. Ahh Natural says

      March 02, 2022 at 2:00 pm

      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.

      Reply
    6. Diana says

      February 05, 2022 at 8:27 pm

      5 stars
      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.

      Reply
    7. Tam says

      August 15, 2021 at 4:10 am

      5 stars
      Amazing!

      I have so missed lemon curd since becoming vegan and this is just delicious. It tastes exactly like I remember

      Reply
    8. Kat says

      July 17, 2021 at 3:01 am

      Looks fabby!
      I only have one suggestion... Cinnamon!
      Or Nutmeg!
      Ooooo! 😀
      *salivating*
      lol

      Or clove!
      Oh heck, just add the pumpkin spice, lol!
      Just a pinch... 😉

      Reply
    9. Jeremy says

      June 13, 2021 at 10:55 am

      5 stars
      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.

      Reply
    10. Ashley Rios says

      June 09, 2021 at 9:53 pm

      Do you think I could replace half the sugar with Eritheroyl? Or
      Monk fruit Splenda

      Reply
    11. Tiffany C says

      May 15, 2021 at 6:12 pm

      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!!!

      Reply
    12. Susan Anvin says

      May 12, 2021 at 11:44 am

      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.

      Reply
    13. Chris How says

      April 26, 2021 at 5:16 am

      5 stars
      I tried this and we can't get over how simple it was to make, and how good the result is!

      Reply
    14. Hannah says

      March 07, 2021 at 5:28 pm

      Can this be followed with passion fruit instead of lemon? If so, how many passion fruits should I use?

      Reply
      • Jeremy says

        June 17, 2021 at 9:12 pm

        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.

        Reply
    15. Brenda B. says

      March 02, 2021 at 8:16 pm

      5 stars
      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!

      Reply
    16. Parul Shah says

      February 17, 2021 at 9:31 pm

      can I add vegan butter at the end ?

      Reply
      • Sara says

        August 11, 2021 at 9:41 am

        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

        Reply
    17. Chantelle says

      February 07, 2021 at 1:30 pm

      5 stars
      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!

      Reply
    18. Carol says

      January 28, 2021 at 12:23 am

      5 stars
      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!

      Reply
      • florence says

        March 19, 2021 at 1:13 pm

        5 stars
        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

        Reply
    19. Sophie Gowers says

      January 26, 2021 at 3:55 pm

      5 stars
      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.

      Reply
    20. Sophie Wilde says

      December 14, 2020 at 9:42 pm

      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

      Reply
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