This vegan lemon curd is a zesty, velvety delight that’s ready in just 12 minutes. Its smooth, creamy texture and bright, tangy flavor make it perfect for spreading on toast, filling pastries, or dolloping on desserts. With only a handful of simple ingredients, it’s a quick yet luxurious treat that feels indulgent without the fuss.
The balance of sweet and tart is irresistible, and the silky consistency melts effortlessly on your tongue. Whether you’re vegan or just love a good citrus kick, this recipe is a game-changer. Plus, it’s so easy to whip up, you’ll want to make it again and again. Perfect for brightening up any meal or snack in minutes!
What You’ll Need for Vegan Lemon Curd
- Zest of 2 lemons (finely grated for maximum flavor)
- 3 tablespoons cornstarch (acts as a thickener; substitute with arrowroot powder if needed)
- 1/3 cup (2 ½ fl oz/71 ml) water
- 1 cup (8 oz/225 g) sugar (use organic or coconut sugar for a refined sugar-free option)
- Juice of 4 large lemons, about 1/2 cup (4 fl oz/115 ml)
- 1/4 cup (2 fl oz/57 ml) unsweetened almond milk (substitute with any other plant-based milk)
- 1/4 cup (2 oz/57 g) coconut oil (softened or melted; can use refined coconut oil for a neutral taste)
How to Make Vegan Lemon Curd
- Combine zest and cornstarch: In a medium saucepan over medium heat, add the lemon zest and cornstarch.
- Make a smooth paste: Gradually whisk in the water until the mixture is smooth and lump-free.
- Add lemon juice and sugar: Whisk in the lemon juice and sugar until fully incorporated.
- Cook the curd: Whisking constantly, cook the mixture for 7-10 minutes until it becomes very thick (it should coat the back of a spoon).
- Lower the heat: Reduce the heat to low and stir in the almond milk and coconut oil until melted and smooth.
- Remove from heat: Take the saucepan off the heat and pour the curd into a bowl or jar.
- Cool and store: Let it cool completely at room temperature. Cover with cling wrap (pressed directly onto the curd to prevent a skin from forming) and refrigerate for up to 3 weeks.
Creative Ways to Use Your Vegan Lemon Curd
This tangy and creamy lemon curd is incredibly versatile! Spread it on toast, swirl it into yogurt, or use it as a filling for vegan tarts or cupcakes. It also makes a delightful topping for pancakes, waffles, or even dairy-free ice cream. For a fancy touch, layer it with fresh berries and coconut whipped cream for a quick parfait.
Storage Tips for Maximum Freshness
Once cooled, store your lemon curd in an airtight jar or container with cling wrap pressed directly onto the surface to prevent a skin from forming. It will keep in the fridge for up to *3 weeks*. If you’d like to freeze it, portion it into small containers and store for up to *3 months*. Thaw in the fridge overnight before using.
Time-Saving Hacks for Busy Cooks
To save time, zest and juice your lemons in advance and store them in separate containers in the fridge. You can also double the recipe and freeze half for later use. If you’re short on time, skip the cooling step and use the warm curd as a sauce for desserts—it’s just as delicious!
Recipe Variations to Try
Experiment with different citrus flavors by swapping lemons for limes, oranges, or grapefruits. For a richer texture, replace almond milk with full-fat coconut milk. If you prefer a sweeter curd, add an extra tablespoon of sugar, or for a tangier version, reduce the sugar by 1-2 tablespoons. Get creative and make it your own!
Essential Equipment for Perfect Lemon Curd
For smooth results, use a *medium saucepan* with a heavy bottom to prevent burning and a *whisk* to avoid lumps. A *fine-mesh strainer* can help remove any zest or lumps for an ultra-smooth texture. Don’t forget a *glass jar or bowl* for storing your curd once it’s ready!
How to Make Vegan Lemon Curd
Ingredients
- zest of 2 lemons
- 3 tablespoons cornstarch
- 1/3 cup water (2 ½ floz/71ml)
- 1 cup sugar (8oz/225g)
- juice of 4 large lemons about 1/2 cup (4floz/115ml)
- 1/4 cup unsweetened almond milk (2floz/57ml)
- 1/4 cup coconut oil (2oz/57g)
Instructions
- Place the lemon zest and cornstarch in a medium saucepan over medium heat. Gradually whisk in the water to make a smooth paste, then whisk in the lemon juice and sugar.
- Whisk constantly and slowly until the sugar has dissolved. Continue to cook the curd while whisking until it becomes very thick. This will take 7-10 minutes.
- Once the mixture begins to thicken, turn the heat down to low and add the almond milk and coconut oil. Stir until melted and smooth then remove from the heat.
- Pour the hot lemon curd into a bowl or jar and allow to cool completely at room temperature. Lay cling wrap directly on the curd and store in the refrigerator for up to 3 weeks.
