We all love simple recipes that are quick-to-make and totally delicious around here and this vegan lemon curd epitomizes that to a tee. The lemon flavor is sweet and strong with a kick.
All you need to do is add all the ingredients to a pan and heat it. In fact, this recipe can be made in less than 5 minutes. It's always good to have some homemade lemon curd at hand in the fridge.
You can use it as a topping for so many other treats and desserts such as, vegan cakes, oatmeal, vegan pancakes and so much more. I can also assure you that it tastes just as good (if not better) as non-vegan curd. It's tangy and zesty but not overwhelming. The bright yellow color comes from a dash of turmeric if you were wondering.
I have quite a few recipes which can be added to other treats to enhance them. Be sure to see my vegan condensed milk, vegan dulce de leche caramel and vegan coconut whipped cream which are all lovely additions to countless desserts.
Why You Will Love This Recipe
- Tastes So Good - The tangy and sweet flavors of this lemon curd are so good and so complimentary to many other treats. I recommend trying it with my vegan Spanish fried cinnamon sugar churros and vegan chocolate fudge cake but you can also eat it on its own straight from the jar!
- Amazing Color - The brightest yellow you'll ever see. The secret to this vibrant yellow is nothing other than ground turmeric. Therefore, you could definitely say this zesty treat is at least (slightly) on the healthier side.
- Few Ingredients - Only seven are required. This recipe super easy to make and takes hardly any time at all.
- Allergy Friendly & Plant Based - This vegan lemon curd recipe is entirely vegan, dairy free and gluten free.
- Cornstarch - This is a game changer and makes a great thickener for the lemon curd. Without this, it would be far too thin and not very spoonable.
- Plant milk - Choose a neutral tasting plant milk for this recipe, whether that be oat milk, almond milk, soy milk or something else. You don't want the flavor to be overpowered by a plant milk with a very strong taste.
- Freshly squeezed lemon juice - Please avoid using any artificial lemon juice for this recipe. Freshly squeezed lemon juice is natural and tastes far better. Fake lemon juice won't give it that authentic taste that you're after. I use fresh lemon juice in all of my lemon recipes such as, my eggless lemon cake loaf with chocolate buttercream and vegan lemon blueberry muffins. It pays off every time!
- Turmeric - This will give the lemon curd the bright yellow colour that we all know and love.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you love the sound of vegan curd but lemon isn't your favorite flavor, make an orange curd instead. Follow the exact same instructions in the method but simply substitute the lemon juice and the lemon zest for freshly squeezed orange juice and orange zest. You may also want to leave out the turmeric as the color will be deceiving! The consistency should be the same as the lemon curd.
- Tapioca starch and arrowroot powder could work as alternatives to the cornstarch, although I haven't tested either of them. If you have cornstarch at home, I'd advise sticking with it.
How To Make Vegan Lemon Curd
For the full method, please refer to the recipe card at the bottom of this post.
1: Combine the sugar and cornstarch inside a small saucepan.
2: Add the remaining ingredients.
3: Whisk the mixture over the heat until it begins to thicken.
4: Let it thicken more, off the heat.
Don't over-cook the lemon curd - When you are whisking the mixture inside the saucepan, keep an eye on the consistency at all times. As soon as you notice that the curd has thickened a little, remove from the heat. Don't forget that it will continue to thicken at room temperature as it cools.
Use turmeric - This is a game changer when it comes to the presentation of the lemon curd. Without it, the curd will be an incredibly pale yellow colour. It's amazing that such a small amount of turmeric can give it such a vibrant shade of yellow!
Don't leave out the sugar - It is needed for both the sweetness of the curd, as well as the consistency. Removing it will change the texture completely.
This lemon curd can be used for many things. On top of pancakes and waffles, it can be mixed into yogurt, you can spread it onto toast or you can even make lemon tarts with it. The possibilities are endless.
I love to use this the day I make it for optimum freshness but it will keep in the fridge inside a jar for up to 4 days.
It's best practice to store your curd inside sterilized jars. Sterilize them just before making the curd. Firstly, heat your oven to 140 degrees Celsius. Wash the jars in hot, soapy water, then rinse. Place the jars on the sides on a baking tray and place the lids upside-down. Place the jars inside the oven to dry while you make your curd. Make sure that you also pour hot curd into a hot jar so that it doesn't crack. Don't pour hot curd into a cold jar or vice versa.
More Vegan Lemon Recipes That You Will Love
If you tried this Vegan Lemon Curd Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Easy Vegan Lemon Curd
For the lemon curd:
- 10 g cornstarch
- 30 g granulated sugar
- 40 ml plant milk
- 20 ml freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 25 g coconut oil room temperature
- ⅛ th teaspoon turmeric
Make the lemon curd:
- Mix your cornstarch with the granulated sugar inside a small saucepan.
- Next, add the plant milk, lemon juice, lemon zest, coconut oil and turmeric. Place the saucepan over a medium-low heat.
- Once it begins to simmer, whisk continuously for roughly 1-2 minutes. As soon as you notice that it has thickened just a little, remove from the heat and pour into a jar.
- It will continue to thicken while it cools, and it will now be a bright yellow colour. If you mix for too long, it will become lumpy in the pan.
- Serve with dairy free ice cream or pour over pancakes. The possibilities are endless!
- If you are not using it immediately, store inside the fridge, where it will thicken more.
- When you are whisking the mixture inside the saucepan, keep an eye on the consistency at all times. As soon as you notice that the curd has thickened a little, remove from the heat. Don't forget that it will continue to thicken at room temperature as it cools.
- Using turmeric is a game changer when it comes to the presentation of the lemon curd. Without it, the curd will be an incredibly pale yellow colour. It's amazing that such a small amount of turmeric can give it such a vibrant shade of yellow!
- The sugar is needed for both the sweetness of the curd, as well as the consistency. Removing it will change the texture completely.