Vegan lemon curd -a sweet, creamy, intensely lemony spread that is totally vegan 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!
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:
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- spread on toast, muffins or scones
- with crepes or pancakes
- swirled into (vegan) yogurt or ice cream
- to make lemon 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…
How To Make Vegan Lemon Curd:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
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.
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.
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.
How To Sterilise Jars:
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.
If you like this recipe, then I also have recipes for vegan coconut lime curd, vegan mango curd and vegan blood orange curd that you might want to check out!
If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess
*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*
Vegan Lemon Curd Recipe:
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
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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.
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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.
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Turn the heat down to low and add the almond milk and vegan spread, stir until melted and smooth then remove from the heat.
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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.
Sally
Very clever Hannah. Hard to make vegan food appealing but you have managed to
Taylor
I’m going to try this for (vegan) Pancake Day! Thanks for the recipe!
Kassy | Enjoying Earth
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!
Ecfinn
Were you able to use this for lemon bars? I had great success with it as a spread but haven’t tried to use it in a lemon bar recipe.
hannahhossack
Hi! I haven’t personally tried using this recipe for lemon bars but I get the feeling that the curd would not set firm enough.
Amy | The Cook Report
What a handy recipe to have on hand!
Bintu - Recipes From A Pantry
Lemon curd is so delicious, great that you can make a vegan version of this!
Kaitie
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!!
Veena Azmanov
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.
Diana
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!
Kelly Mahan
WOW, this looks delicious! And you can do it in ten minutes? I’m trying this RIGHT NOW.
Agness of Run Agness Run
This lemon curd seems so palatable and finger-licking! Can I use coconut milk instead of almond milk?
hannahhossack
Yes, coconut milk (or any dairy-free milk I think) will work here 🙂
laelia sinden
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!
hannahhossack
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!
laelia
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…
Divina
I LOVE this resipe! It wasn’t thickening because I added the milk and vegan spread too soon, so I added a pinch here and there of agar until it thickened. Next time I am going to use cashew milk. This tastes just like the beloved and expensive store bought lemon curd. I can not tell you how happy I am to have this recipe. Thank you again.
Kavita Favelle | Kavey Eats
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!
Carrie
I made this tonight, so easy and it came out just perfectly. Thank you.
maria
What is the consistency of this lemon curd. I made it and although it tastes good, it looks like glar and is very gel like and stretchy.
hannahhossack
Hi Maria, it should be smooth and spreadable; I’m not sure why it would have a stretchy consistency. Did you use arrowroot in place of cornflour?
Renate Maria Callahan
I have the same experience as Maria in that it came out looking slightly transparent and feeling kind of ‘glue-ey’. Since I used it in a vegan buttercreme it didn’t matter and worked fine, but it sure looked weird. And yes, I used Arrowroot. I now bought corn flour and will try it the original way to see if that makes a difference.
Ashleigh Ochs
How long does the curd last for? Can it be left at room temperature or should it be refrigerated? Thanks
hannahhossack
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.
valerie Addy
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!
Ecfinn
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.
Betty
Ooh vegan clotted cream sounds amazing,I don’t suppose you are willing to share ?!
Ecfinn
I’m so sorry, I’m just seeing your comment! I used about 4 ounces of cream cheese, softened, then I added about it a tablespoon of butter, confectioners’ sugar to taste, and, if needed, almond milk to keep it spreadable. I just sort of tasted it until it seemed right. I had started with a recipe that called for whipped coconut cream but that was a total bust. Did not whip at all.
Ecfinn
Oh and I meant vegan cream cheese and vegan butter. Tofutti or Trader Joe’s are the best vegan cream cheeses, IMO.
Samantha
Can i replace the cornflour with just normal flour?
hannahhossack
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.
Erica
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 🙂
Jaimie
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!!!
hannahhossack
Hi Jaimie, I haven’t tried the recipe with dairy milk and butter but I don’t see why it wouldn’t work!
Renate Callahan
Hi there,
would you recommend replacing the cornstarch with Arrowroot? Just asking because I have that and would have to buy the other. 🙂
thank you!
hannahhossack
Hi Renate, I haven’t tried it with arrowroot but I think it should work fine. 🙂
Renate Maria Callahan
thanks – that’d be a great help if I would not have to buy extra ingredients like cornflour. Will try this afternoon with arrowroot.
Maria
I’ve made it with arrowroot and it turned out fine. I would like to know why you need to use milk, because mine was fine before I added the milk. What is the purpose of the milk in this recipe?
hannahhossack
Hi Maria, I just prefer the texture of the curd with the milk. It firms up a little in the fridge and the milk helps to keep it spreadable and creamy. You can omit it if you don’t feel that it needs it. Good to know that arrowroot works well in place of the cornflour!
Lynn
Um…YUM!!! I just made this and it was so easy and DELICIOUS! I used cows milk as I didn’t have soy or almond milk at home. Will def make again! Thanks for sharing!
Shibani
Hi I just made a batch of this eggless lemon curd.. it’s amazing.. thanks for the incredible recipe..
Skyler
Could I use corn meal instead of corn flour?
hannahhossack
Hi Skyler, No. cornflour (cornstarch) and cornmeal are two very different things and cornmeal will not work in this recipe. The only possible substitute for the cornflour is arrowroot, though I haven’t tried making the recipe using it so I can’t say for sure how well it works.
Anna Palfreeman
This might defeat the purpose, but I’m wondering if subbing butter for the vegan spread will still work. I’m egg free but not dairy free and prefer to use butter if possible. Thanks!
hannahhossack
Hi Anna, yes that should work fine.
Raven
Love the looks of this recipe and can’t wait to try it. Do you think this could be used in lemon bars? Poured over a vegan shortbread crust and baked? Would it set somewhat firm like lemon bars do?
hannahhossack
Hi Raven, I haven’t tried using it that way so I can’t say for sure but I don’t think that it would work; this recipe is designed to be a spreadable texture so I think that it would be too soft for lemon bars.
Meghan
Hi Hannah,
Tried making this recipe today. After adding in the milk and butter, the curd became a lot runnier. I may have not cooked it for long enough to thicken it, but does it thicken while in the fridge?
Thanks for the great recipe! Tastes delicious although consistency may not be the same as yours.
Meghan
hannahhossack
Hi Meghan, The curd does set up further in the fridge. I’m glad you enjoyed it!
Jane
Looking forward to trying this, thanks! Do you know if it would freeze well? I have a lemon tree and wonder if I could make a bunch and freeze it for later.
hannahhossack
Hi Jane, I’ve got no idea I’m afraid! I haven’t tried freezing it so I’m not sure how it would react; I would maybe try making a batch and freezing a bit of it to see how it works. I hope you enjoy it!
Laurianne Giteau
Hey Hannah,
Thanks for this great recipe. I made the curd this morning and it is now all set and delicious. I find it a little bit too sweet for me though….do you think it would work with less sugar (i.e. just using 100g of sugar instead of the 200g)? Thanks in advance for your time. Best Wishes, Laurianne
hannahhossack
Hi Laurianne, so glad you enjoyed the recipe! I think it should work fine with less sugar, I haven’t tested it though.
Laurianne Giteau
Thanks. I will try next time and will let you know how it turns out! 🙂
Pamcoven@covencreative.us
You did not complete the recipe with the lemon juice
hannahhossack
Uuumm… maybe you should read the recipe again, I definitely didn’t miss anything!
Marie
Delish! I like the lemony flavor from lemon curd but dislike the slight metallic aftertaste that seems to come from the eggs. This took care of that problem. Very happy to have found this recipe, thank you!
JOSIE
I made this to make a lemon tart, so I added an extra spoon of corn starch. I also used less sugar to have a more tangy flavor. The result was amazing. Everyone loved it & our non vegan friends couldn’t believe it was vegan!
Andromeda
I made your lemon curd the other day and it is perfection- zesty, sweet, perfectly thick. Incredible.
Betty
Cor blimey! This curd sure packs some zing! And the coconut oil gives a lovely extra level of flavour, I think I will do this again with lime juice.
I did add a wee smidge of turmeric to boost the visuals , I just wish I had read the 24 hours setting bit, it’s gonna be a long wait and my cake is just sitting there all lonely will my tummy rumbles.
I’m off to look at your other recipies, thanks for sharing and making vegan life easier
Roberta
I made this curd to use as a filling for a vanilla cake with chai icing. The recipe didn’t call for the curd but one of the reader’s comments used curd so I did likewise….glad I did – it would have been too sweet otherwise.
The curd was a bit too runny to use as a filling so I cooked up a bit more arrowroot with water and added to
the original batch. Like one of the above comments, it turned a bit stringy and snotty (sorry to be so descriptive). However, it tastes amazing and because it was between two layers of cake, no one knew it was slimy. 😉
I used arrowroot instead of cornstarch because I think I read one comment that theirs came out a bit floury using
the cornstarch.
I’ll definitely keep this recipe and keep working on the perfect consistency for me. Thanks heaps!!!
RogerCat
Can this be water bathed to give it a longer shelf life? Thanks
hannahhossack
I have no idea I’m afraid, it’s not something I’ve tried before.
Luisa Campos
Hi, can I use this lemon curd in a lemon pie? I mean, I have already a tart shell, can I put on it and refrigerated or baked or I don’t know?
hannahhossack
Hi Luisa, Do you mean like a lemon meringue pie? In which case I don’t think that this recipe will work as it is designed to be spreadable, not firmly set, so I think it would be too soft.
Bec Milgrom
Do you think this would work with maple syrup instead of granulated sugar for a refined sugar free recipe or is the sugar firming up on cooking and important part of the texture?
hannahhossack
Hi Bec, I think it would work with maple syrup though it might not set as firm. Do let me know how it works out if you give it a try!
Donna
This is delicious and very easy, however mine is not as thick as I would like and I’ve already cooked it. Can I add more cornstarch to the chilled product and heat it again to thicken it up?
hannahhossack
Hi Donna, I’m not sure to be honest, I’ve never tried that. You could test it with a small portion of the batch maybe? I would try mixing the cornstarch with a little cold milk before adding it to the curd to prevent lumps. Otherwise you could try mixing in some melted coconut oil which should make the curd firmer. (Make sure the curd is room temperature rather than fridge cold first).