This delightfully tangy Vegan Lemon Curd is a zesty, dairy-free spread that is a breeze to make. It’s bursting with fresh lemon goodness and is perfect for adding a citrus twist to your cakes, bakes and breakfasts!
We’re excited to share this Vegan Lemon Curd recipe with you! We’ve created a plant-based version of a classic lemon curd, making it dairy and egg free. This tangy vegan lemon spread is delicious on toast and perfect for filling cakes – try it in our beautiful Blackberry Lemon Cake.
Our dairy free lemon curd has a natural, vibrant yellow hue and strikes a delicious balance between sweet and tart. It’s a staple for your kitchen and this vegan lemon curd also makes a great homemade gift for a vegan loved one.
Why you’ll love this Vegan Lemon Curd
Zesty Citrus Flavour: This lemon curd strikes the perfect balance of tartness and sweetness, making it a versatile and refreshing addition to your vegan baked goods. It’s also delicious on toast!
Dairy-Free Deliciousness: Made entirely without dairy, this vegan lemon spread is a fantastic alternative for those who follow a vegan or lactose-free lifestyle.
Simple and Quick: With just 5 basic ingredients and 5 easy steps, you can whip up this lemon curd up in no time!
Customisable Tanginess: Adjust the lemon juice to suit your taste preference, whether you love a tangy kick or a milder lemon flavour.
- Use Fresh Lemon Juice: For the best flavour, always use freshly squeezed lemon juice. Bottled lemon juice often lacks the vibrant taste that fresh lemons provide.
- Cornflour for Thickness: Cornflour acts as a natural thickener for this lemon curd, replacing the role of eggs in a traditional lemon curd. Be sure to mix it well with water before adding it to the saucepan to prevent lumps.
- Turmeric for Color (Optional): Turmeric adds a beautiful golden colour to the lemon curd, increasing the vibrancy of the finished product. You can omit it if you prefer a classic pale lemon hue.
- Storage and Serving: Store your lemon curd in an airtight jar in the refrigerator. It can be spread on toast, pancakes, scones, or used as a filling for cakes and tarts.
- Freezing and Defrosting: You can freeze this vegan lemon curd. Simply thaw it in the refrigerator and give it a good stir before using. Avoid using the microwave to defrost it, as it may cause the curd to curdle.
- Can I use other sweeteners instead of granulated sugar? Yes you can use a liquid sweetener such as agave nectar – follow the recipe for lemon curd here instead. You can use caster sugar in place of granulated sugar 1:1. We don’t recommend using maple syrup or brown sugar for this recipe as this can affect the taste and colour of the finished spread.
- How long does the lemon curd last in the fridge? Properly stored in an airtight container, the lemon curd will last for up to one week in the refrigerator.
- Can I use this lemon curd as a filling for cakes? Absolutely! This vegan lemon curd makes a delicious filling for cakes, cupcakes, and even pastries. Try it in our vegan Blackberry Lemon Cake.
- Is it possible to freeze the lemon curd? Yes, you can freeze the curd for up to three months. Thaw it in the refrigerator overnight and give it a good stir before using.
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Loved this Vegan Lemon Curd recipe? Here are some more citrus sweet treats to try
Lemon and Raspberry Cake with Lemon Buttercream – A fluffy and moist vegan lemon cake sandwiched with silky smooth lemon buttercream, tangy raspberry jam and fresh, sweet raspberries.
Tangy Lemon Cream Pies with Candied Coconut Flakes – You can use your homemade lemon curd in this recipe to make delicious cream pies in a flaky coconut pastry.
With a hint of orange and lemon, these St Clement’s Christmas Biscuits pair fresh citrus flavours with a buttery shortbread biscuit base.
- Colombia’s take on the ice cream soda; this Colombian Coconut Lemonade pairs creamy homemade coconut ice cream with tangy, refreshing lemonade. Beautiful!
I hope you LOVE this recipe for vegan lemon curd! Share this recipe with someone you think will enjoy it and don’t forget to tag @aveganvisit on social media when you try out the recipe – I absolutely love seeing your re-creations! Enjoy 🙂 x
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The Written Recipe:
Vegan Lemon Curd
- 230 g dairy free cream (Elmlea Plant Double Cream or Alpro Soya Cream work well*)
- 150 g granulated sugar (or caster sugar)
- 150 ml fresh lemon juice (4-5 lemons)
- 50 g cornflour plus 50g water (mixed together)
- ⅛ tsp turmeric (optional: for added colour)
- Add the cream and sugar to a saucepan and whisk together over a medium heat until the sugar has melted and the mixture has combined.230 g dairy free cream, 150 g granulated sugar
- Keep the saucepan on the heat and add the lemon juice a tablespoon at a time, continually whisking to ensure it combines without curdling.150 ml fresh lemon juice
- Once all of the lemon juice has been added, add the cornflour mixture and turmeric to the saucepan. Whisk together and simmer for 2-5 minutes until thickened, stirring regularly.50 g cornflour plus 50g water, 1/8 tsp turmeric
- Taste and add 15-30ml more lemon juice if you prefer your lemon curd to be tangier.
- Transfer the lemon curd to a jar and once cooled, seal with an airtight lid.