This simple vegan lemon curd is so easy to make! It’s sweet and tangy, and is the perfect spread for tea time, or anytime. Use on toast, vegan biscuits, scones, or your favorite baked goods! With 5 simple ingredients, and 10 minutes, you’ll have a sweet treat!
Whenever I taste lemon curd I’m transported back in time to the year I spent studying literature in Bath, England. It was my junior year of college.
I absolutely loved the classic English novels. Jane Austen and the Brontë sisters were my favorites! In fact, this Mother’s Day my boys gave me a collection of all the Brontë sisters novels! I can’t wait to work through those novels again this summer!
While in England I tried many new foods, but I’d say my most favorite discovery was afternoon tea paired with biscuits and lemon curd!
The soft buttery biscuits paired with sweet and tangy lemon curd was such a refreshing and luxurious afternoon snack.
When I came back to the states, I told my family all about it, and my mom made her own homemade version for me. It was divine!
Traditionally lemon curd is made with egg yolks, sugar, butter, lemon zest, and lemon juice. No wonder it tasted so rich and creamy!
This vegan version is just as thick, creamy, sweet and tangy, without the need for any egg or vegan butter! It’s also simple, quick, and easy, so you can feel as though you’ve been transported to the English countryside in no time at all!
Why you’ll love this vegan lemon curd recipe…
- Quick and Easy
- 5 simple ingredients
- 10 minutes to prepare
- Gluten Free
- Dairy Free
- Natural colors
- Perfect balance of sweet and tangy
- Thick and Creamy
Recipe Ingredients and Notes
Lemons: You’ll need fresh lemon juice from three to four lemons, and the lemon zest from two. This results in a super tangy lemon flavored curd.
Almond Milk: Use an unsweetened unflavored almond milk for best results. If you prefer you could also use a coconut cream, or coconut milk, but it will have a slightly coconut undertone.
Organic Cane Sugar: I prefer to use organic cane sugar because some white sugars are made with bone char, whereas organic sugars are always vegan. Using a coconut sugar or a maple syrup can result in a discolored curd, and I prefer a bright yellow appearance.
Corn starch: The corn starch helps to create a thick curd and is also gluten free.
Turmeric: While there is a lot of lemon juice and lemon zest, the color of the curd is not bright yellow unless you add a pinch of turmeric. It doesn’t change the flavor in any way, but is a healthy natural food coloring.
Tools and Equipment
Step by Step Instructions
Step 1: Zest two lemons, and juice three. Remove all the seeds. If necessary, place through a metal strainer, to remove any seeds from the juicing process.
Step 2: Add the almond milk, lemon juice, lemon zest, sugar, corn starch, and turmeric to a small saucepan over medium heat.
Step 3: Whisk constantly until it begins to thicken and bubble. Remove from the heat.
Step 4: Pour into a jar right away. It will thicken immediately. Refrigerate to cool the curd.
Top Tips for Making the Best Eggless Lemon Curd
- I recommend using fresh Meyer lemons for the juice and lemon zest for the best flavor.
- Allow the lemon curd to come to room temperature after after cooking. Then transfer to the refrigerator to cool.
- Keep the heat on medium. Don’t turn it up too high. Allow the sugar, corn starch and juices to dissolve and thicken gradually.
- Use a whisk to keep the vegan lemon curd from becoming lumpy.
- This is a thicker curd. For a more more lemon sauce consistency reduce the corn starch to 2 tablespoons.
Variations and Substitutions
- If you don’t have fresh lemons, you can use lemon extract, and pre-squeezed lemon juice.
- Arrowroot starch can be substituted for corn starch.
- If you don’t like as much lemon flavor reduce the amount of lemon zest to 1 tablespoon.
Store in an air tight glass container (I prefer a mason jar), and keep in the refrigerator. It will be good for up to 5 days.
This tastes delicious with biscuits, scones, or toast. But you can also use it to create a lemon pie, or lemon tart, or add to your cupcakes or cakes as a filling!
It is made with sugar, so it is not considered a health food! It’s a dessert. However, it is healthier than other versions as it uses natural ingredients, and fresh lemons.
More vegan lemon recipes…
If you made this recipe, please comment below and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Vegan Lemon Curd Recipe
- 3/4 cup organic cane sugar
- 1/4 cup corn starch
- 1 cup unsweetened almond milk
- 2/3 cup fresh lemon juice about the juice of 5 lemons
- 3 tbsp lemon zest about the zest of 3 lemons
- 1/2 tsp turmeric
- Zest three lemons, and juice 5 lemons. Place lemon juice through a metal strainer to remove seeds, and pulp.
- Add the almond milk, lemon juice, lemon zest, sugar, corn starch, and turmeric to a small to medium saucepan over medium heat.
- Whisk constantly until it begins to thicken and bubble. Remove from heat.
- Pour into a jar. It will thicken immediately. Allow to cool.
- Recipe will keep in the refrigerator for up to 5 days.
- I don’t recommend substituting the sugar for coconut sugar or maple syrup. This will discolor the curd, and also have an effect on the structure and consistency.