• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Domestic Gothess logo

  • Home
  • About
  • Recipe Index
    • Biscuits/Cookies
    • Bread, Buns and Yeasted Bakes
    • Cakes
    • Cupcakes
    • Ice Cream and Sorbet
    • Jams, Chutneys and Preserves
    • Brownies & Bars
    • Desserts and Patisserie
    • Savoury
    • Breakfast
    • Drinks
    • Confectionary
  • Contact
  • Work With Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Recipes / Jams, Chutneys and Preserves / Vegan Lemon Curd

Vegan Lemon Curd

September 12, 2017 by hannahhossack 87 Comments

Jump to Recipe -

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 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:

(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.*

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

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:

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!
Print
4.96 from 25 votes

Vegan Lemon Curd

Vegan lemon curd -a sweet, creamy, intensely lemony spread that is totally vegan and ready in under ten minutes!
Course Breakfast, Dessert
Cuisine British, vegan
Keyword lemon curd
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 jars
Author Domestic Gothess

Ingredients

  • 30 g (3 Tbsp) cornflour (cornstarch)
  • 100 ml (1/3 cup + 1 Tbsp) water
  • finely grated zest of 2 lemons (optional - omit for a smooth curd)
  • 200 ml (½ + ⅓ cup) fresh lemon jucie (about 4 large lemons/5-6 small ones)
  • 200 g (1 cup) granulated sugar
  • 60 ml (1/4 cup) unsweetened almond milk (or soya milk)
  • 70 g (4 Tbsp) vegan spread (I use Flora Original) (or use coconut oil)

Instructions

  • Place the 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 zest and 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.
  • 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. You may find that after a few days the curd may separate a little, this is fine, just give it a good stir.

Notes

I don't recommend swapping the cornflour for arrowroot as it may give the curd a slimy texture.

I originally made this vegan lemon curd for DIYs, check them out for some awesome craft and recipe ideas.

Filed Under: Jams, Chutneys and Preserves, Popular, Recipes, vegan Tagged With: dairy free, egg free, eggless, Lemon, vegan

Never Miss A Post!

Subscribe to get all the latest recipes delivered to your inbox.

Previous Post: « Plum And Poppy Seed Traybake And Wild Honey & Rye Review
Next Post: Apple Bundt Cake With Spiced Caramel »

Reader Interactions

Comments

  1. Sally

    September 12, 2017 at 4:28 pm

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

    Reply
    • Taylor

      March 2, 2019 at 11:23 am

      I’m going to try this for (vegan) Pancake Day! Thanks for the recipe!

      Reply
  2. Kassy | Enjoying Earth

    September 13, 2017 at 5:48 am

    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
    • Ecfinn

      January 23, 2019 at 9:53 pm

      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.

      Reply
      • hannahhossack

        January 24, 2019 at 9:20 am

        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.

        Reply
  3. Amy | The Cook Report

    September 14, 2017 at 10:05 am

    5 stars
    What a handy recipe to have on hand!

    Reply
  4. Bintu - Recipes From A Pantry

    September 14, 2017 at 11:12 am

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

    Reply
  5. Kaitie

    September 14, 2017 at 11:36 am

    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
  6. Veena Azmanov

    September 14, 2017 at 12:16 pm

    5 stars
    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
  7. Diana

    September 14, 2017 at 12:33 pm

    5 stars
    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
  8. Kelly Mahan

    September 21, 2017 at 12:38 pm

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

    Reply
  9. Agness of Run Agness Run

    September 21, 2017 at 8:09 pm

    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

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

      Reply
      • laelia sinden

        June 5, 2018 at 11:05 pm

        5 stars
        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

          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

            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
    • Divina

      February 26, 2020 at 11:10 pm

      5 stars
      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.

      Reply
  10. Kavita Favelle | Kavey Eats

    September 24, 2017 at 8:16 am

    5 stars
    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
  11. Carrie

    March 8, 2018 at 7:18 am

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

    Reply
    • maria

      August 26, 2018 at 11:56 pm

      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.

      Reply
      • hannahhossack

        September 4, 2018 at 10:11 am

        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?

        Reply
        • Renate Maria Callahan

          September 4, 2018 at 2:07 pm

          5 stars
          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.

          Reply
  12. Ashleigh Ochs

    April 13, 2018 at 6:41 am

    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

      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
  13. valerie Addy

    May 20, 2018 at 7:37 pm

    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
  14. Ecfinn

    May 21, 2018 at 4:16 pm

    5 stars
    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
    • Betty

      April 21, 2019 at 12:11 pm

      Ooh vegan clotted cream sounds amazing,I don’t suppose you are willing to share ?!

      Reply
      • Ecfinn

        July 16, 2019 at 10:07 pm

        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.

        Reply
      • Ecfinn

        July 16, 2019 at 11:01 pm

        Oh and I meant vegan cream cheese and vegan butter. Tofutti or Trader Joe’s are the best vegan cream cheeses, IMO.

        Reply
  15. Samantha

    June 4, 2018 at 11:45 pm

    Can i replace the cornflour with just normal flour?

    Reply
    • hannahhossack

      June 6, 2018 at 8:22 am

      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
  16. Erica

    June 20, 2018 at 5:47 pm

    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
  17. Jaimie

    July 5, 2018 at 12:04 am

    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

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

      Reply
  18. Renate Callahan

    August 10, 2018 at 11:56 pm

    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!

    Reply
    • hannahhossack

      August 15, 2018 at 1:07 pm

      Hi Renate, I haven’t tried it with arrowroot but I think it should work fine. 🙂

      Reply
      • Renate Maria Callahan

        August 15, 2018 at 5:11 pm

        thanks – that’d be a great help if I would not have to buy extra ingredients like cornflour. Will try this afternoon with arrowroot.

        Reply
        • Maria

          August 26, 2018 at 10:12 pm

          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?

          Reply
          • hannahhossack

            September 4, 2018 at 10:08 am

            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!

            Reply
  19. Lynn

    September 6, 2018 at 4:09 am

    5 stars
    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!

    Reply
  20. Shibani

    September 28, 2018 at 2:06 am

    5 stars
    Hi I just made a batch of this eggless lemon curd.. it’s amazing.. thanks for the incredible recipe..

    Reply
  21. Skyler

    September 30, 2018 at 2:22 pm

    Could I use corn meal instead of corn flour?

    Reply
    • hannahhossack

      October 1, 2018 at 8:13 am

      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.

      Reply
  22. Anna Palfreeman

    October 31, 2018 at 2:00 am

    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!

    Reply
    • hannahhossack

      November 1, 2018 at 9:34 am

      Hi Anna, yes that should work fine.

      Reply
  23. Raven

    October 31, 2018 at 9:23 pm

    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?

    Reply
    • hannahhossack

      November 1, 2018 at 9:37 am

      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.

      Reply
  24. Meghan

    November 4, 2018 at 9:35 am

    5 stars
    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

    Reply
    • hannahhossack

      November 12, 2018 at 12:15 pm

      Hi Meghan, The curd does set up further in the fridge. I’m glad you enjoyed it!

      Reply
  25. Jane

    December 9, 2018 at 4:33 am

    5 stars
    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.

    Reply
    • hannahhossack

      December 10, 2018 at 7:25 pm

      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!

      Reply
  26. Laurianne Giteau

    January 12, 2019 at 7:24 pm

    5 stars
    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

    Reply
    • hannahhossack

      January 13, 2019 at 12:44 pm

      Hi Laurianne, so glad you enjoyed the recipe! I think it should work fine with less sugar, I haven’t tested it though.

      Reply
      • Laurianne Giteau

        January 14, 2019 at 11:20 am

        Thanks. I will try next time and will let you know how it turns out! 🙂

        Reply
  27. Pamcoven@covencreative.us

    March 13, 2019 at 5:15 am

    You did not complete the recipe with the lemon juice

    Reply
    • hannahhossack

      March 13, 2019 at 9:11 am

      Uuumm… maybe you should read the recipe again, I definitely didn’t miss anything!

      Reply
  28. Marie

    March 23, 2019 at 1:25 am

    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!

    Reply
  29. JOSIE

    April 7, 2019 at 12:10 pm

    5 stars
    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!

    Reply
  30. Andromeda

    April 16, 2019 at 10:24 am

    5 stars
    I made your lemon curd the other day and it is perfection- zesty, sweet, perfectly thick. Incredible.

    Reply
  31. Betty

    April 21, 2019 at 12:22 pm

    5 stars
    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

    Reply
  32. Roberta

    April 22, 2019 at 4:20 pm

    5 stars
    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!!!

    Reply
  33. RogerCat

    August 26, 2019 at 7:27 pm

    Can this be water bathed to give it a longer shelf life? Thanks

    Reply
    • hannahhossack

      August 27, 2019 at 12:22 pm

      I have no idea I’m afraid, it’s not something I’ve tried before.

      Reply
  34. Luisa Campos

    October 28, 2019 at 6:09 pm

    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?

    Reply
    • hannahhossack

      October 30, 2019 at 12:43 pm

      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.

      Reply
  35. Bec Milgrom

    December 11, 2019 at 10:32 am

    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?

    Reply
    • hannahhossack

      December 16, 2019 at 11:53 am

      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!

      Reply
  36. Donna

    January 26, 2020 at 3:45 pm

    4 stars
    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?

    Reply
    • hannahhossack

      January 28, 2020 at 12:05 pm

      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).

      Reply
  37. ecosiren

    July 23, 2020 at 9:48 pm

    Can tapioca starch be used in place of cornstarch? I noticed it is listed on some lemon curd ingredients. I have tapioca and arrowroot starches but no cornstarch…

    Reply
    • hannahhossack

      July 24, 2020 at 9:06 am

      Hi, I think that should work fine but the texture might be slightly different. A few readers have used arrowroot before but commented that the texture was a little slimy. Cornstarch would be the ideal if you are able to get some.

      Reply
  38. Sam

    August 16, 2020 at 4:13 pm

    5 stars
    This is brilliant. Didn’t take long to make and so much easier than with eggs. I can’t eat dairy and have missed lemon curd so much. Followed the recipe exactly and it turned out perfect. Thank you!

    Reply
  39. Lyanne

    January 6, 2021 at 5:13 pm

    5 stars
    I found this recipe in summer 2019,when we were gifted a crateful of lemons, and it’s wonderful!

    My son was given another crateful of lemons when his workplace closed in the UK lockdown, so I came back to the recipe.

    I have a word of caution – if you are making lots, and think to yourself ‘bother, I don’t have enough golden granulated sugar, I won’t use the jam sugar because I want to keep it for jam, I’ll add some dark brown sugar instead’… That might not be a good idea! It tastes great as usual, but instead of having jars of beautiful lemon yellow curd, I have jars of brown curd!

    Reply
  40. Maddy

    January 6, 2021 at 10:51 pm

    This recipe turned out ok, however the almond milk left an aftertaste that kind of tasted like custard. The coconut oil also left little lumps of oil in the curd after being refrigerated. The lemony flavour was nice but I wish I hadn’t added the almond milk or the oil. It also took much longer to cook than the recipe said. I think I had it on the stove for 20 minutes or longer before it finally thickened. Probably won’t be making again.

    Reply
  41. Lucy Parry

    February 10, 2021 at 10:13 am

    5 stars
    I’ve never made a vegan curd before and went a bit rogue using pureed and sieved raspberries instead of lemon juice, but it worked! It took longer to thicken than in the recipe and ended up adding more cornflour, but I had also accidentally added more water than necessary so it could have been that. The raspberry curd was such a lovely vivid colour and had a great flavour. I used it in a lemon sponge with lemon buttercream for my birthday cake 🙂

    Reply

Trackbacks

  1. Veganuary 2018: 31 delicious vegan recipes to inspire you – UK News says:
    January 1, 2018 at 7:17 am

    […] By Domestic Gothess. […]

    Reply
  2. Veganuary 2018: 31 delicious vegan recipes to inspire you - News Wire Now says:
    January 1, 2018 at 7:43 am

    […] By Domestic Gothess. […]

    Reply
  3. Veganuary 2018: 31 delicious vegan recipes to inspire you | usaat7 says:
    January 1, 2018 at 8:03 am

    […] By Domestic Gothess. […]

    Reply
  4. Veganuary 2018: 31 delicious vegan recipes to inspire you | Florida Report Daily says:
    January 1, 2018 at 10:41 am

    […] By Domestic Gothess. […]

    Reply
  5. Veganuary 2018: 31 delicious vegan recipes to inspire you | europebriefnews says:
    January 1, 2018 at 11:42 am

    […] By Domestic Gothess. […]

    Reply
  6. Woodland Animal Ginger Cake (Vegan) - Domestic Gothess says:
    December 15, 2018 at 1:01 pm

    […] the cake layers and biscuits can be made a day or two in advance, as can the vegan lemon curd. The frosting needs to be used straight away however so don’t make that until you are ready […]

    Reply
  7. Best EVER Dairy Free / Vegan Lemon Cake! | Step by Step Pics + VideoKitchenMason – Easy Step by Step Picture Recipes says:
    January 27, 2019 at 12:56 pm

    […] used this AMAZING vegan lemon curd recipe and it is absolutely perfect for this cake! Quick and easy to make and tastes […]

    Reply
  8. Vegan Blood Orange Curd - Domestic Gothess says:
    March 4, 2019 at 6:32 pm

    […] of the most popular recipes on my site is my vegan lemon curd, and for good reason. It is so easy to make and extremely delicious! Lemons are not the only fruit […]

    Reply
  9. Vegan Lemon Curd - No Waaaaay, Way - Our Family Recipes says:
    April 27, 2019 at 7:45 am

    […] I had a bunch of organic lemons I needed to use and lemon curd is one of my favourite things so I thought I’d make some. Initially I thought I’d do up Ioanna’s fabulous microwave lemon curd thinking it didn’t have eggs in it. I have no issue with eggs but some people do so I thought I’d see if there was an eggless version on the web. And voila, Hannah of Domestic Goddess obliged (thanks Hannah!).  You can get Hannah’s recipe here […]

    Reply
  10. Coconut Lime Curd (Vegan) - Domestic Gothess says:
    May 15, 2019 at 6:07 pm

    […] of the consistently most popular recipes on my site is my vegan lemon curd; and for good reason. It is ridiculously easy to make and tastes […]

    Reply
  11. Vegan Mango Curd - Domestic Gothess says:
    June 22, 2019 at 9:39 am

    […] Vegan lemon curd […]

    Reply
  12. Vegan Victoria Sponge Cake - Domestic Gothess says:
    July 23, 2019 at 8:45 am

    […] Strawberry jam is the most traditional, but you can use any kind you like. It would also be great filled with lemon curd. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Popular Posts

Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking! #vegan #baking #pastry
Vegan fruit and nut flapjacks - easy vegan oaty flapjacks (oat cookie bars) filled with dried fruits, nuts and seeds. Perfect for snacking, lunchboxes and hiking!
Vegan chocolate fudge cake - an easy to make, moist, fudgy vegan chocolate cake topped with coconut milk ganache. No one will be able to guess that it's vegan!
Vegetable tagine wit almond and chickpea couscous - an easy, healthy vegetarian/vegan meal with tonnes of flavour!
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!
Easy mushroom linguine - ready in fifteen minutes this vegetarian mushroom linguine is quick, easy, healthy and delicious.

Footer

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright Notice © Hannah Hossack-Lodge and domesticgothess.com. Unauthorized use and/or duplication of text and/or photos from this blog without express and written permission from this blog’s author and owner is strictly prohibited.
Disclosure & Privacy

Subscribe To Our Mailing List

Subscribe to get all the latest recipes delivered to your inbox.

Copyright © 2021 Domestic Gothess on the Foodie Pro Theme

This site uses cookies: Find out more.