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Vegan Lemon Curd | The Best Vegan Lemon Curd Recipe

A glass jar filled to the top with vegan lemon curd. The jar is on a white piece of newspaper which is on a white and blue stripped tablecloth. There are sliced lemons on a plate behind the jar to the right and a spoon full of vegan lemon curd on a small blue dish in front of the jar to the left. A whisk is in the background behind everything. All the items are set on a white counter.

5 from 1 review

This vegan lemon curd is oh so creamy with a sweet and tangy flavor. And it's so versatile, you'll want to put it on anything and everything. Plus, this vegan lemon curd recipe is so quick and easy to make! You only need a few ingredients, and 10 minutes to make it! 

Ingredients

Scale

1 cup (240mL) plant-based milk (I used full-fat unsweetened, unflavored coconut)

1/3 cup (76g) lemon juice 

Zest from 1 lemon

2 tbsp (15g) tapioca starch (or cornstarch)

1/2 cup (100g) sugar

2 tbsp (28g) vegan butter

1/4 tsp turmeric for color (optional)

Instructions

  1. Take out a small saucepan and combine all of your ingredients EXCEPT the vegan butter. 
  2. Put the saucepan over medium heat, and whisk the ingredients together thoroughly. 
  3. Cook and bring the mixture to a low bubble - but not a boil - whisking often. If it begins to boil, reduce to medium-low heat.
  4. Continue cooking for about 1-2 minutes or until the mixture thickens.
  5. Once it has thickened, add in the butter and stir with a rubber spatula to combine with the mixture. 
  6. After everything is combined, pour the mixture into a heat-safe jar to cool. 
  7. Let the lemon curd cool in the jar until it reaches room temperature, and then transfer it to the fridge to cool completely. The lemon curd will thicken as it cools at room temperature, then thicken up even more in the fridge.
  8. That said, for an even thicker lemon curd, refrigerate for a few hours or overnight before eating. 

Notes

The scale up function does not change the gram measurements.

Nutrition

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