Vegan Lemon Curd

Vegan lemon curd -a sweet, creamy, intensely lemony spread that is totally vegan and ready in under ten minutes!

Vegan lemon curd -a sweet, creamy, intensely lemony spread that is totally vegan and ready in under ten minutes! #vegan #plantpased #eggfree #dairyfree

Easy vegan lemon curd recipe - egg and dairy free lemon curd that is sweet, creamy, intensely lemony, totally addictive and ready in under ten minutes!

I first made this lemon curd some time ago now to fill my vegan lemon curd layer cake, but I felt like it deserved it’s own recipe post. Recently Damian has been trying to cut down on dairy as it isn’t very good for his stomach (a problem that a lot of people have I think), so I have been trying to join him. Seeing as I am already vegetarian, this has meant that I have been making a lot more vegan recipes so expect to see more of them on here!

Easy vegan lemon curd recipe - egg and dairy free lemon curd that is sweet, creamy, intensely lemony, totally addictive and ready in under ten minutes!

It is amazing just how good this vegan lemon curd is, even without all of the eggs and butter that the original variety is made with. It is just as creamy and intensely lemony and is even quicker and easier to make in fact!

The curd comes together in under ten minutes and there is no need to worry about ending up with lemon flavoured scrambled eggs instead of curd as is is thickened with cornflour instead of eggs. You don’t need any fancy ingredients to make it, unless you count almond milk and vegan spread as fancy; although they are both so ubiquitous these days that I really don’t regard them as such.

This vegan lemon curd is utterly addictive; despite the fact that it will keep for a couple of weeks in the fridge, it never lasts for more than a couple of days in my house… It is also incredibly versatile and can be used for so many different delicious things; why not try it:

    • spread on toast, muffins or scones
    • with crepes or pancakes
    • swirled into (vegan) yogurt or ice cream
    • to make lemon pie or tarts
    • on top of a pavlova (use aquafaba to make a vegan meringue and top with coconut whipped cream)
    • to fill a cake or cupcakes
    • or just eat it straight from the jar with a spoon…

Easy vegan lemon curd recipe - egg and dairy free lemon curd that is sweet, creamy, intensely lemony, totally addictive and ready in under ten minutes!

How To Make Vegan Lemon Curd:

Vegan lemon curd ingredients

Place the lemon zest and cornflour in a pan. Gradually whisk in the water to make a smooth paste then whisk in the lemon juice and sugar.

vegan lemon curd step 1

Place over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick.

vegan lemon curd step 2

Turn the heat down to low and add the almond milk and vegan spread, stir until melted and smooth then remove from the heat and pour into sterilised jars.

vegan lemon curd step 3

The curd is best stored in sterilised jars. To do this, just before you begin making the curd, heat your oven to 140C/275F/gas mark 1. Wash the jars and lids well in hot soapy water, rinse them thoroughly then place the jars on their sides and the lids upside-down on a baking tray then place the tray in the oven.

Leave the jars in the oven to dry while you make the curd then carefully pour the hot curd into the hot jars (never pour hot curd into cold jars or vice versa or they may crack), place the lids on and leave to cool before putting them in the fridge.

Easy vegan lemon curd recipe - egg and dairy free lemon curd that is sweet, creamy, intensely lemony, totally addictive and ready in under ten minutes!
5 from 10 votes
Print

Vegan Lemon Curd

Ingredients

  • finely grated zest of 2 lemons (optional - omit for a smooth curd)
  • 3 Tbsp cornflour (cornstarch)
  • 100 ml (1/3 cup + 1 Tbsp) water
  • juice of 4 large lemons (about 200ml)
  • 200 g (1 cup) granulated sugar
  • 60 ml (1/4 cup) unsweetened almond milk (or soya milk)
  • 70 g (4 Tbsp) vegan spread (or use coconut oil)

Instructions

  1. Place the lemon zest and cornflour in a non-reactive pan (such as stainless steel). Gradually whisk in the water to make a smooth paste then whisk in the lemon juice and sugar.

  2. Place over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick.

  3. Turn the heat down to low and add the almond milk and vegan spread, stir until melted and smooth then remove from the heat.
  4. Pour the hot lemon curd into a couple of clean (preferably sterilized) jars. Seal them and place in the fridge overnight to set before serving. Store in the refrigerator and use within a couple of weeks.

I originally made this vegan lemon curd for DIYs, check them out for some awesome craft and recipe ideas.

29 Comments on Vegan Lemon Curd

  1. Sally
    September 12, 2017 at 4:28 pm (10 months ago)

    Very clever Hannah. Hard to make vegan food appealing but you have managed to

    Reply
  2. Kassy | Enjoying Earth
    September 13, 2017 at 5:48 am (10 months ago)

    I’m really really loving this! As soon as I saw the first picture here, I rolled my eyes at myself because I knew that I would not be able to stop myself from making a big fat batch of lemon bars with your recipe! I remember trying to make lemon curd with a non-vegan friend a few years ago by simply replacing all of the egg with flax eggs, and it was an absolute disaster. I thought that maybe lemon bars just weren’t possible, but here you are with this beautiful curd! Boo ya!

    Reply
  3. Bintu - Recipes From A Pantry
    September 14, 2017 at 11:12 am (10 months ago)

    Lemon curd is so delicious, great that you can make a vegan version of this!

    Reply
  4. Kaitie
    September 14, 2017 at 11:36 am (10 months ago)

    What a great dessert!! Good luck with dairy free recipes! I am df since my newborn is allergic, and while I’m nursing I’m still trying to enjoy a little of everything… this is a great treat!!

    Reply
  5. Veena Azmanov
    September 14, 2017 at 12:16 pm (10 months ago)

    I love lemon curd this is so cool that you made it vegan. I enjoy anything lemony. This will work great for cake filling as it’s nice and thick.

    Reply
  6. Diana
    September 14, 2017 at 12:33 pm (10 months ago)

    Love that this is vegan! I never make lemon curd because I don’t like the amount of eggs that goes into it. Your version looks great!

    Reply
  7. Kelly Mahan
    September 21, 2017 at 12:38 pm (10 months ago)

    WOW, this looks delicious! And you can do it in ten minutes? I’m trying this RIGHT NOW.

    Reply
  8. Agness of Run Agness Run
    September 21, 2017 at 8:09 pm (10 months ago)

    This lemon curd seems so palatable and finger-licking! Can I use coconut milk instead of almond milk?

    Reply
    • hannahhossack
      September 27, 2017 at 10:27 pm (10 months ago)

      Yes, coconut milk (or any dairy-free milk I think) will work here 🙂

      Reply
      • laelia sinden
        June 5, 2018 at 11:05 pm (1 month ago)

        Hi Hannah. Just made this. Tastes amazing but mine came out green! I added a tiny bit of turmeric thinking it would enhance the colour so maybe thats why it happened! Has this ever happened to you? yours is such a beautiful yellow in the pics!

        Reply
        • hannahhossack
          June 6, 2018 at 8:19 am (1 month ago)

          Hi Laelia, oh goodness! No, that’s never happened to me before. It could be that the lemon juice reacted with the pan that you used – did you use either a plain aluminium or unlined copper pan? The acid in the lemon can react with these which could have caused the green colour; acidic foods should always be prepared in a non-reactive pan such as stainless steel. Apologies, I should have specified that in the recipe, I’ve updated it now. If it isn’t down to the pan then it may well have been the turmeric, I haven’t tried adding it before though so I can’t say for sure!

          Reply
          • laelia
            June 6, 2018 at 9:03 pm (1 month ago)

            Hi, yes after some research I found it was the pan! So gross. Was such a horrible green colour! I am attempting to make it again now with another pan…

            Reply
  9. Kavita Favelle | Kavey Eats
    September 24, 2017 at 8:16 am (10 months ago)

    I had no idea you could make lemon curd without eggs to help thicken it, so this is very interesting, it looks luscious and I can imagine it’s just as good as the regular stuff I am familiar with!

    Reply
  10. Carrie
    March 8, 2018 at 7:18 am (4 months ago)

    I made this tonight, so easy and it came out just perfectly. Thank you.

    Reply
  11. Ashleigh Ochs
    April 13, 2018 at 6:41 am (3 months ago)

    How long does the curd last for? Can it be left at room temperature or should it be refrigerated? Thanks

    Reply
    • hannahhossack
      April 14, 2018 at 8:02 pm (3 months ago)

      Hi Ashleigh, the curd needs to be stored in the fridge and eaten within a couple of weeks. You may find that it separates a little after a day or two but it just needs to be stirred before serving.

      Reply
  12. valerie Addy
    May 20, 2018 at 7:37 pm (2 months ago)

    I’m not even vegan but cannot eat eggs, I love butter but for an egg free lemoncurd I’ll forgo the butter! I’m definitely going to give this a try!

    Reply
  13. Ecfinn
    May 21, 2018 at 4:16 pm (2 months ago)

    Wonderful! It is indiscernable to “real” lemon curd, IMO. And it was so easy to make. Mine turned out less yellow, I think because I used only a smidge of lemon zest. We had this with vegan (mock) clotted cream (that I sort of invented) and scones…in honor of the Royal Wedding. Delicious, thanks for the recipe.

    Reply
  14. Samantha
    June 4, 2018 at 11:45 pm (1 month ago)

    Can i replace the cornflour with just normal flour?

    Reply
    • hannahhossack
      June 6, 2018 at 8:22 am (1 month ago)

      Hi Samantha, I don’t think that regular flour will work as well here, you definitely need to use cornflour for the best texture. I think that Arrowroot would also work if you can’t have cornflour.

      Reply
  15. Erica
    June 20, 2018 at 5:47 pm (4 weeks ago)

    I just made this recipe and it really taste great! It’s not quite as “heavy” as curd made with eggs and butter, but I think I like it better this way. Feels lighter and more fresh 🙂

    Reply
  16. Jaimie
    July 5, 2018 at 12:04 am (2 weeks ago)

    I am in need of an eggless curd for a wedding cake filling, and this looks great! However, it doesn’t have to be completely vegan for this bride. Would this recipe work with real butter and milk, or would it be too thick from the additional fat? Thanks!!!

    Reply
    • hannahhossack
      July 9, 2018 at 8:46 am (1 week ago)

      Hi Jaimie, I haven’t tried the recipe with dairy milk and butter but I don’t see why it wouldn’t work!

      Reply

5Pingbacks & Trackbacks on Vegan Lemon Curd

Leave a Reply