Vegan Lemon Curd

Meet your new favorite spread: homemade vegan lemon curd! It's silky, sweet, tart, and made with just 7 simple ingredients you probably already have. It’s perfect for dolloping on scones, swirling into dairy-free yogurt, or smearing on toast. Plus, it’s ready in 10 minutes!

Whether you’re vegan or just looking for a healthier option, this sunshine-in-a-jar delivers that mouthwatering tartness everyone loves about lemon curd. For a bright start to your day, I recommend pairing your vegan lemon curd with some fluffy oat flour pancakes!

Why I Love This Recipe

Traditionally, lemon curd is made with eggs, butter, sugar, and lemon (in other words, not vegan-friendly!). Well, I’ve taken the classic recipe and given it a plant-based twist without sacrificing its rich, creamy texture or zesty punch of flavor.

Instead of eggs and butter, I use cornstarch to thicken and dairy-free butter to keep it silky smooth. The result? A luscious vegan lemon curd that’s just as indulgent as the original.

The lemon zest and juice bring all the bright, tangy flavors, while the soy milk adds even more creaminess. This is the kind of treat that'll have you sneaking spoonfuls straight from the jar (no judgment here!).

Ingredient Notes

All ingredients in this vegan lemon curd recipe are easy to find and budget-friendly! Here’s a full breakdown:

• Soy Milk: Adds richness and creaminess, helping to thicken the curd without overpowering the lemon flavor. Use plain, unsweetened soy milk (not vanilla).
• Lemon: Freshly squeezed lemon juice gives the curd its signature tanginess, while lemon zest provides that essential citrusy punch. Make sure to wash your lemon thoroughly before zesting it!
• Sugar: Sugar sweetens the curd and balances the lemons' tartness. Regular granulated or cane sugar both work here.
• Cornstarch: Acts as a thickening agent, ensuring the curd has a custard-like texture.
• Vegan Butter: Adds richness and smoothness to the curd, giving it a glossy finish. Use your favorite brand, or try making your own vegan butter from scratch!
• Salt: Enhances the overall flavor and helps balance the sweetness and acidity.
• Turmeric Powder: Optional turmeric gives the perfect golden hue in the place of eggs.

Substitutions

• Milk: If you don’t have soy milk, use the same amount of almond, oat, or cashew milk.
• Sugar: You can use maple sugar as a more natural sweetener (note that it adds a subtle, caramel-like sweetness). Add it at a 1:1 ratio.
• Cornstarch: Arrowroot powder will have a similar thickening effect, but you may need slightly more (about 2 ½ tablespoons instead of 2 tablespoons).
• Vegan Butter: No vegan butter on hand? Coconut oil will work in a pinch to give the curd a similar richness. You can also use refined (flavorless) coconut oil if the subtle coconut taste is too much.

How to Make

This vegan lemon curd recipe comes together so easily! Just follow my tips for the best results.

Preparation

Zest the lemons with a zester or box grater, carefully avoiding the bitter white pith. Zest the lemons before juicing because working with the whole fruit is much easier! Then, cut and squeeze the lemon halves using a citrus juicer and strain them through a fine mesh sieve.

Cooking

Step 1
Whisk the soy milk, lemon zest, lemon juice, sugar, cornstarch, salt, and turmeric in a medium saucepan until there are no clumps. Make sure the cornstarch is fully dissolved in the cold ingredients before applying heat to prevent clumping and a gritty texture.

Step 2
Turn the stove to low-medium and continuously whisk the mixture for 7-9 minutes to heat and thicken it gently. Avoid boiling here—high heat can break down the cornstarch and thin the curd.

Step 3
Once the curd begins to thicken (you’ll notice it coating the back of a spoon), immediately remove it from the heat. Stir in the vegan butter, whisking until fully melted and incorporated. Next, let it cool down for 10 minutes, and then transfer to an air-tight jar. Refrigerate to like it chill as it thickens more.

Expert Tip

Cornstarch-based custards can become gummy if overcooked, so patience is key here. Keep the heat low to medium while whisking constantly, and don’t try to speed up the process by increasing it.

It’s also crucial to whisk the butter in at the right moment. Adding the butter off the heat gives your vegan lemon curd a glossy texture, helps cool the mixture, and prevents it from separating.

Serving Suggestions

This vegan lemon curd makes the perfect topping for vegan protein pancakes or vegan crepes. It’s also a great spread on warm scones, toast, or biscuits. For a complete dessert, spoon it over vegan olive oil cake, dairy-free cheesecake, and vegan strawberry muffins, or use it as a filling for tarts and pies.

Pair your finished desserts with dried lemon slices for a pretty citrus garnish that adds texture and an extra punch of lemon flavor.

Cooking Tips

• Use Fresh Lemons: Freshly squeezed lemon juice will give your vegan lemon curd recipe a bright, authentic citrus flavor that bottled juice cannot match.
• Strain the Lemon Juice: For the smoothest texture, strain your lemon juice to remove any seeds or pulp. This helps create a velvety vegan lemon curd consistency.
• Avoid Metal Utensils: Use non-metal utensils (like wooden or silicone spatulas) to prevent any reaction with the acidic lemon juice, which can result in a metallic taste.

Frequently Asked Questions

Storing & Reheating

Let your vegan lemon curd cool to room temperature before refrigerating. This prevents condensation from forming inside the container, which can water down the curd.

Fridge
This vegan lemon curd can be stored in an airtight container or mason jar in the fridge for up to 6-7 days.

Freezer
Vegan lemon curd can be frozen for up to 3 months. Place it in an airtight, freezer-safe container or bag, leaving some room for expansion. Thaw it in the fridge overnight before using, and whisk it to help make it smooth again.

Reheating
You can reheat the lemon curd gently on the stovetop over low heat or in the microwave in short intervals, stirring between each. Be careful not to overheat, as it can cause the curd to separate.

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