This vegan lemon curd is thick, rich and bursting with tangy lemon flavor! It’s easy to make with just 7 ingredients and perfect for slathering on toast, spreading on scones or stuffing a pie!
There’s something about lemon-flavored sweets. They’re like a burst of delicious sunshine in your face, which we could all use this time of year.
I have a few favorite lemony vegan desserts including vegan lemon bundt cake, vegan lemon bars, and lemon cookies. I love them all!
But this vegan lemon curd is special. It’s very easy to make, and you can do a lot with it. When you’re not sure if you want a pie, some cookies or a cake, just make lemon curd. It works with or with all of the above and more!
I’ve been keeping jars of this lemon curd on hand lately. It’s super easy to whip up, and I can keep it in the fridge until the cravings are gone.
Let’s talk about how this thing is made!
Ingredients you will need
- Lemon juice. Use freshly squeezed juice! Bottled just won’t cut it when it comes to infusing your yogurt with that fresh, bright lemon flavor.
- Cornstarch. Conventional lemon curd recipes call for egg yolks, but cornstarch serves to thicken our vegan version. Cornstarch makes a great egg substitute in all kinds of recipes for creamy sauces and custards. This lemon curd is no exception!
- Coconut cream. You can buy coconut cream in cans next to coconut milk at most grocery stores. If you can’t find it, buy a can of full-fat coconut milk instead. Chill it in the fridge for a day, then discard the liquid. The solid part that remains is the coconut cream.
- Sugar. Use organic sugar, as conventional sugar can be processed using animal bone meal, so it is not vegan.
- Vegan butter. Most stores sell it next to regular butter. Look for brands like Earth Balance, Miyoko and Melt
- Lemon flavor.
- Yellow or yellow food coloring. This is completely optional. Use this if you want to add some yellow color to your lemon curd. The vegan butter and lemon juice will slightly yellow it, but without the added color it will be a bit paler than conventional lemon curd. I used three drops of Watkins Food Coloring.
How is it made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!
In a small container like a liquid measuring cup, start stirring together the cold lemon juice and cornstarch. Stir until the cornstarch is completely dissolved.
Place coconut cream and sugar in a small saucepan and set over medium heat.
Tip: Your lemon juice must be cold to dissolve the cornstarch. If you have trouble dissolving it completely, place the entire container in the refrigerator for a few minutes to chill the liquid.
Whisk together as the mixture heats up. The coconut cream will start to melt quickly, and the sugar will then dissolve into it. Bring the mixture to a boil.
Pour the lemon juice and cornstarch mixture into the saucepan and quickly whisk everything together. Bring everything back to the heat.
The mixture should thicken rapidly as it boils again. Be careful, because it may spill when it thickens! Now you can take it off the heat.
Mix in the vegan butter, lemon zest and coloring or turmeric if you’re using it. Continue stirring until the butter is completely melted and the ingredients are fully combined.
Allow your vegan lemon curd to cool, then transfer to a storage container. It will continue to thicken as it cools.
Suggestion: This recipe makes a nice thick lemon curd! If you prefer a thinner texture, use less cornstarch.
Shelf life and storage
Homemade vegan lemon curd will keep in an airtight container in the fridge for about a week. You’ll notice that it thickens and becomes opaque as it cools. You can loosen it a bit by bringing it back to room temperature.
I do not recommend freezing your vegan lemon curd.
Frequently Asked Questions
This is it!
Lemon curd makes a delicious topper for pies, tarts, cakes, bars and cookies, ice cream, English muffins, scones, toast, pancakes and a wonderful filling for waffles, crepes, French toast or scones. Use it as you would use other sweet spreads like jam. It’s so delicious you’ll want to eat it with a spoon!
Like this recipe? if so, Stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook , Pinterest or Instagram , or subscribe to my newsletter for more recipes like this!
Vegan lemon curd
This vegan lemon curd is thick, rich and bursting with tangy lemon flavor! It’s easy to make with just 7 ingredients and perfect for slathering on toast, spreading on scones or stuffing a pie!
material
-
½
the cup
fresh lemon juice,
the cold -
¼
the cup
Cornstarch
(Note 1) -
1
the cup
Coconut cream -
¾
the cup
Organic granulated sugar -
2
table spoon
vegan butter,
Cut into thin slices -
1
table spoon
Lemon flavor -
Yellow food coloring
(Note 2)optional
instructions
-
Mix together the lemon juice and cornstarch in a small bowl. Stir until the cornstarch is completely dissolved.
-
Place coconut cream and sugar in a small saucepan and set over medium heat.
-
Whisk the ingredients together as they heat. Continue to melt the coconut cream to dissolve the sugar. Bring the mixture to a boil.
-
Whisk in the lemon juice mixture. Keep stirring and bring the mixture back to a boil. The mixture should thicken rapidly as it boils again. Be careful, because it will sputter.
-
When the mixture thickens, remove the saucepan from the heat. Whisk in the butter and lemon zest until the butter is completely melted and the ingredients are fully combined. Whisk in the yellow food coloring if you are using it.
-
Allow the lemon curd to cool, then serve or transfer to an airtight storage container and refrigerate until ready to use.
Recipe notes
- This amount of cornstarch will give you a thick lemon curd perfect for pie and cake fillings. For thinner lemon curd, use less cornstarch.
- I used 3 drops of Watkins Natural Food Coloring. You can also use a pinch of turmeric.
- This recipe makes about 1 ½ cups of lemon curd.
nutrients
Vegan lemon curd
Amount per serving (2 tablespoons)
calories 122
Calories from fat 60
% Daily Value*
thick 6.7 grams10%
4.9 grams of saturated fat25%
Sodium 25 mg1%
potassium 67 mg2%
carbohydrates 16.4 grams5%
0.5 grams of fiber2%
13.4 grams of sugar15%
protein 0.6 grams1%
calcium 4 mg0%
* Percent Daily Value is based on a 2000 calorie diet.