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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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Course: Dessert, Spread, Topping
Cuisine: Dairy-Free, Plant-Based, Vegan
Prep Time: 10 minutes
Cook Time: 7 minutes
Cooling Time: 30 minutes
Total Time: 47 minutes
Servings: 10
Calories: 120kcal
Cost: $6

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

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

Instructions

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

Notes

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

Nutrition

Serving: 50g | Calories: 120kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.6g | Sodium: 45mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 0.3mg