This Vegan Lemon Curd recipe is simple to make and is completely dairy-free and eggless! It's tangy and full of big lemon flavor from a combination of fresh lemon juice and plenty of lemon zest.
I love to bake and cook with lemon! I love everything from Vegan Lemon Poppy Seed Muffins, to Lavender Lemon Cupcakes to Vegan Blueberry Lemon Cake. Lemon add so much brightness and freshness to desserts.
And this homemade Vegan Lemon Curd is bright, tangy and so simple to make! And you only need 10 minutes and 6 ingredients to make it. It's delicious as a cupcake filling or a topping for scones or as the center of a layer cake!
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Why You'll Love This Recipe
- This recipe is really easy to make, so its perfect for beginners!
- This Vegan Lemon Curd is dairy-free, gluten-free, eggless and completely vegan, so anyone can enjoy it!
- You only need 6 ingredients and 10 minutes to make it.
- It's bright, and tangy and has so many uses from filling cakes and cupcakes to topping scones.
- And most importantly, it's absolutely delicious!
Ingredient Notes
Lemon Juice: Lemon juice gives this vegan lemon curd a bright and tangy flavor.
Lemon Zest: Most of the lemon flavor lives in the oils in the zest! So adding some zest gives the curd big lemon flavor.
Canned Coconut Milk: Traditional lemon curd is very rich from egg yolks and butter. Since we aren't using those ingredients, canned coconut milk adds richness. Be sure to use regular and not reduced fat!
Cornstarch: Cornstarch is what helps the curd set into a velvety, creamy texture.
Turmeric: Turmeric is completely optional. Lemon curd typically gets its color from egg yolks, so a tiny pinch of turmeric adds some of that rich yellow color. You won't taste it at all!
Step by Step Instructions
Step 1. In a one to two-quart saucepan, combine sugar and cornstarch. Whisk to break up any cornstarch clumps.
Step 2. Add the coconut milk, lemon juice, lemon zest, turmeric and salt. Whisk well to combine.
Step 3. Place the saucepan over medium heat and whisk constantly until the mixture comes to a full boil. Then, allow the mixture to boil for 30 seconds while still whisking constantly.
Step 4. Immediately pour the curd into a heat-safe container and place in the refrigerator to set. Once the curd is cold, use as desired.
Uses
- Spread the vegan lemon curd onto toast.
- Or top Vanilla Scones with it.
- Use it to fill a layer cake.
- Or fill vegan lemon cupcakes with it to make the perfect dessert for lemon lovers!
Recipe FAQs
To store, keep the curd in an airtight container and store it in the refrigerator for up to 4 days.
If you like a smooth creamy element, but don't want it to be lemony, substitute custard or pastry cream like my Vegan Custard.
No. Lemon curd is typically gluten-free.
Expert Recipe Tips
Be sure to whisk the vegan lemon curd constantly when cooking it. It will stick to the bottom of the pan and burn very quickly if you stop whisking.
The turmeric is just for color in this recipe. You can leave it out and the curd will taste the same, it will just be less yellow.
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📖 Recipe
Vegan Lemon Curd
Equipment
- 1 1-2 Quart Saucepan
- 1 Whisk
- 1 Rubber Spatula
- Measuring Cups and Spoons
Ingredients
- ½ Cup Sugar
- 2 tablespoon Cornstarch
- ⅔ Cup Canned Coconut Milk see note
- ½ Cup Lemon Juice
- 2 teaspoon Lemon Zest this is the zest of 1 lemon
- Pinch of Salt
- Pinch of Turmeric (optional) see note
Instructions
- In a 1-2 quart saucepan, combine the sugar and cornstarch. Whisk to break up any cornstarch clumps.½ Cup Sugar, 2 tablespoon Cornstarch
- Add the coconut milk, lemon juice, lemon zest and salt to the saucepan and whisk well.⅔ Cup Canned Coconut Milk, ½ Cup Lemon Juice, 2 teaspoon Lemon Zest, Pinch of Salt
- Place the saucepan over medium heat and whisk constantly until the mixture comes to a full rolling boil (about 4 minutes). Continue whisking as the mixture boils for 30 seconds, then remove from heat. (See note)
- Immediately pour the lemon curd into a heat-safe container, place the lid on top and place it in the refrigerator until cold- about 3 hours. Serve.
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