Easy vegan Lemon curd

This easy vegan lemon curd recipe transforms fresh lemons and a few simple ingredients into a smooth, tart, and creamy dairy-free vegan curd in just 15 minutes.

In addition to being gluten-free, this vegan lemon curd is egg-free and dairy free. and yet, it is really tasty.

I wanted to use it for these lemon curd cookies for my vegan friend. However, my kids finished the first batch by eating it with a spoon straight from the jar.

Like many great recipes, lemon curd is made with only a few key ingredients. Its texture and taste depend on the way you incorporate all these ingredients.

This rich and smooth dessert topping combines tart and sweet flavor with a creamy texture. When you reach the right consistency, you can use it as a spread on cake, cookies, and almost any dessert. It also works great as a filling or topping.

What is Vegan Lemon Curd?

Traditionally made of butter and egg yolks, this vegan version gets the same texture and taste as other ingredients that are easy to find in your pantry.

Wondering how to make lemon curd without eggs?

This vegan lemon curd is a delicious, dairy-free, egg-free version of the popular English dessert, typically served during tea time with scones and biscuits as an alternative to jams.

Vegan curd is easier to make than regular one and tastes fantastic.

Can you make this vegan curd as good as traditional?

Curds are the separated milk byproduct from milk and acid (lemon) coagulation.

However, lemon curd is not simply juice added to milk. it is more spread than a traditional curd. While the vegan lemon curd is identical in taste, flavor, and texture to the classic lemon curd recipe, it’s easier to make than traditional lemon curd. As you can skip the tempering the eggs thing.

How thick should lemon curd be?

To test the thickness of your lemon curd, dip the back of a spoon into it and drag your finger across it. If it holds the shape without dripping off too quickly, it’s done!

You can play with the amount of cornstarch.

Adding a bit more to get a thicker curd consistency that is great for tarts or use as a filling between layers of a cake. Or less thick, making it a runnier but perfect spread for pancakes or waffles.

Bare in mind that this eggless lemon curd recipe will thicken further as it cools down. So better make the runnier texture of lemon curd as it will set once you turn off the stove.

Vegan and egg free ingredients

To make vegan lemon curd, we replaced the dairy (butter) and the eggs with plant-based ingredients. Lemon curd requires lemon juice and lemon peel. I used both ingredients in this lemon cordial, so feel free to use it in this delicious vegan lemon curd recipe. The final lemon curd is very similar or even better than the original.

• Coconut cream or full-fat coconut milk. Other or unsweetened almond milk, oat milk, or soy milk
• Lemon juice (5-6 lemons)
• Lemon zest
• Raw sugar
• Cornstarch, which can also be replaced with Tapioca starch
• Vegan butter
• turmeric to add bright yellow color – use it cautiously, as too much turmeric will make the curd bitter.

Easy vegan lemon curd recipe

The recipe is wonderful and only takes a few minutes to make.

First step

Dissolve the cornstarch in the water. Keep aside.

Second step

Rub the lemon zest with one teaspoon of raw sugar for a few minutes to paste consistency.

Third step

Heat lemon juice and zest sugar mixture, raw sugar, and vegan butter in a saucepan.

Fourth step

Mix in the dissolved cornflour and simmer over medium heat, frequently whisking, until the curd thickens, about 5 minutes.

Sixth step

You may need to whisk vigorously as it thickens to ensure a smooth curd. Once the curd comes to a boil, it will start to thicken fast, so don’t walk away.

Seventh step

Take off the heat, pour into a bowl and stir in coconut milk.

Eighth step

To boost that lovely yellow color add 1/4 teaspoon of turmeric and mix it well. You can’t taste it in the finished curd.

Nigth step

Carefully pour the hot curd into the hot jars (never into cold jars as they may crack), cover them with the lids, and leave them to cool off before putting them in the fridge.

How to use lemon curd?

• This easy recipe is a versatile, creamy dessert topping that tastes great on lemon desserts such as vegan lemon cake, lemon meringue pie, lemon cookies, Limoncello Crème Brûlée, vegan scones, or lemon pie.
• You can use it as a spread that works perfectly on waffles, pancakes, or any pastries. 
• lemon curd is one of my favorite things to eat with a spoon directly from a jar or add to yogurt.
• A tablespoon on top of ice cream would make a perfect dessert for afternoon tea.
• serve it like in England during tea time with scones and biscuits as an alternative to jams.

Variations

You can make fruit curd with any citrus fruit, such as orange curd, mandarin, or lime.

They can also be made of fruits other than citruses, such as apples or elderberries.

How long does sweet vegan lemon curd last?

This vegan lemon curd is utterly addictive; even though it will keep for over a week in the fridge, it hardly lasts for more than a couple of days in our house…

To extend its shelf life, you can freeze the spread for a few months.

How to store this vegan lemon curd?

The curd is best stored in sterilized jars. Store the vegan lemon curd in a sterilized jar or an airtight container. Seal it tightly and keep it refrigerated

Always use a clean spoon when scooping

Freeze it if you know you will not finish it within a week. The lemon curd will last for several months in the freezer.

Is lemon pie filling the same as lemon curd?

The two are very similar. Curd is not usually thickened with cornstarch or flour, but we add cornstarch to our vegan recipe to thicken the curd.

Can I use other alternatives to coconut milk?

You can use other non dairy milk, such as unsweetened almond milk, oat milk, or soya milk

Can I replace cornstarch in this recipe?

For this vegan lemon curd recipe, we replaced the eggs with cornstarch. You can use tapioca or arrowroot starch instead.

Can I use bottled lemon juice in this recipe?

I think the recipe will work with bottled lemon juice, however, I highly recommend using fresh lemons for the best taste!