This vegan lemon curd is quick to make, egg-free, and uses simple pantry ingredients. Full-fat coconut milk gives it a rich, creamy texture, cornstarch thickens it smoothly, and a small amount of turmeric adds classic colour without affecting flavour. It’s bright, tangy, and works just as well for filling cakes as it does for spreading on toast.
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Why You’ll Love This Recipe
- Completely egg-free and dairy-free but with a rich, creamy texture from full-fat coconut milk and plus the classic sharp, tangy-sweet citrus flavor
- Thickens easily with cornstarch, no tempering needed
- Optional natural colour without affecting taste
- Versatile texture for filling cakes or spreading
- Keeps well in the fridge for make-ahead use
Ingredients You’ll Need
You’ll find the exact measurements in the recipe card below, but here’s a simple shopping list for what you’ll need:
- Fresh lemons (for the juice and optional zest)
- Full-fat coconut milk
- Cornstarch (for thickening)
- Granulated sugar
- Salt
- Ground turmeric (optional, for colour)
Instructions
Step One: In a medium pot, whisk together the sugar, cornstarch, salt, and turmeric until evenly mixed.
Step Two: Pour in the lemon juice and add the lemon zest. Whisk until the mixture is smooth, then stir in the coconut milk.
Step Three: Place the pot over medium heat. Stir constantly as the mixture cooks and thickens, becoming glossy and vibrant. If it starts to clump, whisk until smooth again.
Step Four: Continue cooking until the curd is thick enough that a drizzle across the surface takes a couple of seconds to sink back in.
Step Five: Remove from heat. For a silky texture, strain the curd through a fine mesh sieve.
Step Six: Press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool, then refrigerate until chilled. Transfer to an airtight container.
Storage
- Refrigerator: Once cooled, transfer the lemon curd to an airtight container and store it in the fridge for up to 1 week. The curd may thicken as it chills, but you can give it a quick stir before using to restore its creamy consistency.
- Freezer: For longer storage, freeze the lemon curd in a freezer-safe container for up to 3 months. When ready to use, let it thaw overnight in the refrigerator and stir well before serving.
Expert Tips
For the smoothest, silkiest vegan lemon curd, make sure to whisk continuously while cooking. This prevents lumps from forming as the cornstarch thickens the mixture. If you still find lumps after cooking, you can strain the curd through a fine mesh sieve for a perfectly creamy texture!
FAQ
While bottled lemon juice is convenient, fresh lemon juice offers a brighter, more vibrant flavor that significantly enhances the taste of the lemon curd. If possible, stick to fresh lemons for the best results.
Yes! All the ingredients in this vegan lemon curd recipe are naturally gluten-free. Just make sure to double-check the labels of any products you use, especially the margarine or vegan butter.
There are countless ways to enjoy vegan lemon curd! Use it as a filling for tarts and cakes, spread it on toast or scones, drizzle it over pancakes, or incorporate it into desserts like parfaits and trifles.
Absolutely! Feel free to adjust the sugar to your taste. Start with the suggested amount, and add more if you prefer a sweeter curd, or reduce it for a more tart flavor.
When stored properly in the refrigerator, vegan lemon curd can last up to 1 week. If frozen, it can keep for about 3 months. Just be sure to thaw it in the fridge before using!
Serving Suggestions
This vegan lemon curd is incredibly versatile and can elevate a variety of dishes. Here are some ideas:
- Spread: Use it as a delightful spread on toast, bagels, or scones for a bright breakfast or afternoon tea treat.
- Dessert Filling: Layer it in cakes, cupcakes, or pastries to add a refreshing citrus flavor that complements sweet treats beautifully.
- Topping: Drizzle over pancakes, waffles, or French toast.
- Parfaits: Create a refreshing parfait by layering the lemon curd with yogurt (or a vegan alternative) and granola or fresh fruit.
- Ice Cream: Swirl it into dairy-free ice cream or yogurt for a luscious, creamy dessert with a burst of lemony goodness. It would be great with my Vanilla Coconut Ice Cream!
I hope you enjoy this recipe! Leave a review below or tag me on Instagram @glowdiaries___ 🙂
Vegan Lemon Curd
Ingredients
- 1 1/8 cup granulated sugar 225 g
- 3 tbsp cornstarch 24 g
- ¼ tsp salt 2 g
- ¼ tsp ground turmeric optional, for color, 0.5 g
- 5/8 cups lemon juice 150 ml
- 2 tsp lemon zest optional, 4 g
- 1 cup coconut milk full fat, 235 ml
Instructions
- In a medium pot, combine the granulated sugar, cornstarch, salt, and turmeric. Whisk to distribute.
- Add the lemon juice and lemon zest, whisking until smooth. Once smooth, add the coconut milk. The mixture will start paler and opaque and become more translucent and vibrant (if using turmeric) when cooked.
- Cook over medium heat, stirring constantly, until mixture becomes thick and translucent. This may take 7-10 minutes. If mixture starts to clump at any point, whisk vigorously until smooth again.
- Continue cooking until the mixture is thick enough that a trail of it drizzled over the top takes a full 2 seconds to sink back in.
- Remove from heat. For smoothest texture (especially if using zest), strain through a fine mesh strainer.
- Press some plastic wrap to the top of the mixture to prevent a skin from forming and chill in the fridge.
- Store in a glass or plastic container in the fridge for up to 2 weeks. Can also be frozen for up to 1 month.
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