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This vegan lemon curd is everything you’d want it to be: bright, buttery, tangy, and perfectly thick, without a single egg or drop of dairy. It’s made with simple pantry ingredients and comes together in under 15 minutes—no tempering, double boiler, or fancy equipment needed.
If you’re looking for a foolproof plant-based lemon curd that sets, this recipe is for you.
Table of Contents
Ingredients You’ll Need
- Granulated sugar: Adds sweetness to balance the lemon juice’s sharp acidity. It also helps with structure and shine once the curd sets.
- Cornstarch: The main thickener. Without eggs, cornstarch gives the curd its smooth, pudding-like consistency, essential for a spreadable texture.
- Turmeric: A small amount is used purely for color. It gives the curd that classic sunny yellow hue without affecting the flavor.
- Salt: Enhances the brightness of the lemon and balances the sweetness.
- Lemon juice: The star. Provides the bold citrus flavor and acidity that defines lemon curd. Fresh-squeezed is non-negotiable for the best taste.
- Non-dairy Milk adds creaminess and dilutes the lemon juice just enough to keep the curd from being too sharp. It also helps the texture stay silky.
- Lemon Zest: Boosts the lemon flavor with aromatic oils from the peel and adds complexity and depth that juice alone can’t deliver.
- Cold Vegan Butter: When stirred in at the end, it emulsifies the curd and makes it rich, glossy, and luxurious.
Equipment Needed
How to Make Lemon Curd Filling
- Start with your dry ingredients. In a medium saucepan (off heat), whisk together the sugar, cornstarch, turmeric, and salt.
- Add liquids and zest. Pour in the lemon juice, non-dairy milk, and lemon zest. Whisk until the sugar and cornstarch are fully dissolved, leaving no lumps.
- Thicken to a loose gel consistency. Place the pan over medium heat. Stir occasionally and cook for about 8 minutes, or until the mixture thickens into a loose gel and starts to bubble.
- Add the butter. Remove from heat and whisk in the cold vegan butter, 1 tablespoon at a time. It will turn glossy, creamy, and silky smooth.
- Optional: Pass through a strainer. To make your curd completely smooth, you can pass it through a fine mesh strainer to remove the lemon zest.
- Chill. Pour the mixture into a heatproof container, let it cool slightly, and chill for at least 1 hour. It will thicken even more in the fridge.
What is a lemon curd?
Lemon curd is a thick, smooth, tangy-sweet spread made from lemon juice, lemon zest, sugar, butter, and traditionally eggs or egg yolks. For ours, we use cornstarch as a thickener. It’s cooked gently until it thickens into a custard-like consistency. The result is rich, creamy, and intensely lemony.
Reasons To Love This Vegan Lemon Curd
- No eggs or dairy – Completely plant-based but just as rich and creamy with no need to worry about scrambling any eggs
- Bold lemon flavor – Fresh lemon juice + zest gives it that punch
- Easy to make – One saucepan and a whisk, that’s it. No thermometer required!
- Spreadable, spoonable, dessert-worthy – Use it in tarts, cakes, or eat it straight from the jar
Recipe FAQs
What to do with lemon curd?
This lemon curd is versatile. Here’s how we like it:
- Slathered on toast, pancakes, or scones
- Top our limoncello tiramisu with it!
- Spooned into yogurt or chia pudding
- Layered into trifles or parfaits
- As a filling for cakes, tarts, or thumbprint cookies
- Straight from the jar with a spoon (no shame)
My curd is lumpy, what do I do?
We recommend not skipping the optional step of passing it through a strainer. This will help get out all of the lemon zest.
Tips for Perfect Vegan Curd
- Use fresh lemon juice—bottled just won’t hit the same.
- Cold vegan butter helps emulsify the curd and gives it that luscious finish. It incorporates slowly and makes the curd silky smooth.
- Don’t skip the turmeric—it gives it that classic yellow hue without changing the flavor.
Storage Instructions
Store it in an airtight container in the fridge for up to 7 days.
Final Thoughts
This vegan lemon curd is a must-try! It’s silky, zippy, and wildly easy to make with ingredients you already have. Whether you’re dressing up a dessert or need a citrusy treat in the fridge, this recipe’s got you. Make it once, and you’ll always want a jar on hand.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
More Vegan Lemon recipes You May Enjoy:
Vegan Lemon Curd
- Total Time: 15 minutes
- Yield: About 1.5 cups
- Diet: Vegan
Description
This vegan lemon curd is everything you want it to be: bright, buttery, tangy, and perfectly thick, without a single egg or drop of dairy. It’s made with simple pantry ingredients and comes together in under 15 minutes—no tempering, double boiler, or fancy equipment needed.
Ingredients
- ¾ cup (150g) granulated sugar
- 2 tablespoons + 1 teaspoon (19g) cornstarch
- ¼ teaspoon turmeric, optional for color
- Pinch of salt
- 1 cup lemon juice
- ½ cup non-dairy milk
- 1 tablespoon lemon zest
- ¼ cup (½ stick) vegan butter, cold
Instructions
- Start with your dry ingredients. In a medium saucepan (off heat), whisk together the sugar, cornstarch, turmeric, and salt.
- Add liquids and zest. Pour in the lemon juice, non-dairy milk, and lemon zest. Whisk until the sugar and cornstarch are fully dissolved, leaving no lumps.
- Thicken to a loose gel consistency. Place the pan over medium heat. Stir occasionally and cook for about 8 minutes, or until the mixture thickens into a loose gel and starts to bubble.
- Add the butter. Remove from heat and whisk in the cold vegan butter, 1 tablespoon at a time. It will turn glossy, creamy, and silky smooth.
- Optional: Pass through a strainer. To make your curd completely smooth, you can pass it through a fine mesh strainer to remove the lemon zest.
- Chill. Pour the mixture into a heatproof container, let it cool slightly, and chill for at least 1 hour. It will thicken even more in the fridge.
Notes
- Storage: Store it in an airtight container in the fridge for up to 7 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stove Top
