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 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.
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.
Find the full printable recipe here: Vegan Lemon Curd (Egg-Free, No Fuss)
