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Homemade vegan lemon curd in a glass jar with a spoon on a white kitchen counter.

Vegan Lemon Curd

Creamy, tangy, and totally dairy-free! This vegan lemon curd is silky smooth, rich in flavor, and perfect for cakes, tarts, or toast.
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Prep Time 10 minutes
Cook Time 7 minutes
Cooling Time 30 minutes
Total Time 47 minutes
Servings: 10
Course: Dessert, Spread, Topping
Cuisine: Dairy-Free, Plant-Based, Vegan
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup Fresh lemon juice About 2–3 lemons
  • 1 tablespoon Lemon zest Freshly grated
  • 1 cup Coconut cream Full-fat for best texture
  • 2 tablespoon Vegan butter Adds richness
  • 2 tablespoon Cornstarch Or arrowroot powder
  • 0.25 cup Maple syrup Or agave nectar
  • 1 pinch Sea salt Enhances flavor
  • 1 teaspoon Vanilla extract Optional for aroma

Equipment

  • 1 Medium saucepan Heavy-bottomed preferred to prevent scorching
  • 1 Whisk For stirring constantly
  • 1 Microplane grater For zesting lemons
  • 1 Citrus juicer To extract fresh juice
  • 1 Small bowl For cornstarch slurry
  • 1 Fine-mesh sieve For straining the curd
  • 2 Sterilized jars For storage
  • - Measuring spoons & cups Standard set

Method
 

  1. Combine lemon juice, zest, coconut cream, and butter in saucepan.
  2. Whisk cornstarch with plant milk to form slurry; add to saucepan.
  3. Add maple syrup and salt; stir over medium-low heat until thick.
  4. Remove from heat; mix in vanilla extract.
  5. Strain for smooth texture; pour into jars and cool.
  6. Refrigerate until set and creamy.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.