If you’ve ever dreamed of a tangy, luscious spread that’s completely plant-based, this Vegan Lemon Curd Recipe is exactly what you need in your kitchen. It’s a beautifully bright, creamy curd that hits the perfect balance between zesty lemon flavor and silky texture, all without using eggs or dairy. Whether you slather it on toast, swirl it into yogurt, or dollop it on your favorite desserts, this vegan lemon curd will quickly become your go-to for a vibrant, fresh twist on a classic treat.
Ingredients You’ll Need
Whipping up this Vegan Lemon Curd Recipe calls for surprisingly simple and wholesome ingredients. Each one plays a vital role in creating that smooth, tangy, and rich texture you crave, while keeping the curd totally plant-based.
- Granulated sugar: Provides the necessary sweetness and balances the tartness of the lemons perfectly.
- Fresh lemon zest: Packs in intense lemon aroma and bright citrus oils that elevate the flavor.
- Cornstarch (or arrowroot starch): Acts as the thickening agent to give the curd its signature silky consistency.
- Freshly squeezed lemon juice: The heart of the recipe, offering that fresh and tangy character.
- Soy milk: A creamy, neutral base that keeps the curd smooth and vegan-friendly.
- Vegan butter: Adds richness and a luxurious mouthfeel to the final curd.
- Ground turmeric (optional): Gives a subtle golden hue without affecting the tangy taste.
How to Make Vegan Lemon Curd Recipe
Step 1: Prepare Your Lemons
Begin by zesting your lemons carefully to grab just the yellow part, avoiding the bitter white pith. Then juice the lemons to extract fresh, tangy juice. Having these ready upfront keeps everything running smoothly during cooking.
Step 2: Infuse the Sugar with Zest
Place the granulated sugar and lemon zest in a saucepan. Use your fingertips to rub the zest gently into the sugar until the crystals feel slightly damp and fragrant. This step releases the essential oils and ensures every spoonful bursts with citrus aroma.
Step 3: Whisk in Dry and Wet Ingredients
Add the cornstarch to the saucepan and whisk with the sugar and zest until well combined. Pour in the freshly squeezed lemon juice and soy milk next, whisking continuously until the mixture is completely smooth. This prevents lumps and sets the stage for that gorgeous creamy texture.
Step 4: Cook the Mixture
Place the saucepan over medium heat (or low if using a gas stove). Keep whisking constantly as the curd cooks to avoid any sticking or burning. It will begin to thicken in about 10 minutes, turning glossy and coating the back of your spatula beautifully. Once thickened, stir in the turmeric for a gentle golden color enhancement.
Step 5: Strain and Enrich
Set a fine-mesh sieve over a large bowl with cold vegan butter inside. Pour the cooked lemon curd through the sieve, pressing gently with a spatula to push it through. Whisk the curd into the cold butter until silky smooth and luxuriously creamy.
Step 6: Chill and Set
Cover the lemon curd’s surface with plastic wrap to stop a skin from forming and let it cool at room temperature for about 10 to 15 minutes. Transfer it then to the fridge to chill for at least an hour, allowing it to thicken and develop its full flavor.
Step 7: Ready to Use
Once chilled, your Vegan Lemon Curd is ready to brighten up countless recipes. Spoon it onto scones, swirl into vegan yogurt, or use it as a filling for cakes and tarts.
Step 8: Proper Storage
Store the curd in an airtight jar in the fridge, where it keeps beautifully for about two weeks. You can also freeze it in a sealed container for several months—just thaw overnight in the fridge when ready to enjoy.
How to Serve Vegan Lemon Curd Recipe
Garnishes
Adding fresh garnishes elevates the experience of enjoying your vegan lemon curd. Sprinkle freshly grated lemon zest or finely chopped mint leaves over the curd to boost its freshness and visual appeal. Toasted coconut flakes or berries also make delightful decorative touches that add texture and depth.
Side Dishes
This vegan lemon curd pairs wonderfully with many side dishes. Spread it on warm vegan scones or crisp biscuits for a classic treat. It also complements dairy-free ice cream and can be dolloped alongside fresh fruit or vegan pancakes for an irresistible breakfast or dessert.
Creative Ways to Present
Don’t stop at the usual spreads. Use your Vegan Lemon Curd Recipe as a filling for layered cakes, swirl it through vegan cheesecake batter, or even transform it into a vibrant parfait layered with granola and coconut cream. Its versatility is part of what makes it so much fun!
Make Ahead and Storage
Storing Leftovers
Any leftover curd can be stored in the refrigerator in a tightly sealed jar. This keeps it fresh and flavorful for up to two weeks, so you can enjoy that bright lemon flavor without rushing through it.
Freezing
Vegan lemon curd freezes beautifully, maintaining its taste and texture. Use a freezer-safe container, leaving a little space for expansion, and thaw it overnight in the fridge. A great way to keep lemony goodness on hand whenever the craving hits.
Reheating
If you prefer a looser consistency for drizzling or mixing, gently warm the curd over low heat on the stove or briefly microwave it in short bursts. Stir well to maintain its creamy texture and avoid overheating.
FAQs
Can I substitute soy milk with another plant milk?
Absolutely! Almond, oat, or coconut milk can all work well, but soy milk’s neutral flavor and creaminess make it ideal for maintaining that classic curd texture.
Is the turmeric necessary for flavor?
No, turmeric is optional and only used to give the curd a lovely golden color without affecting the taste. You can skip it if you prefer a paler curd.
How tart will this lemon curd be?
This recipe strikes a nice balance between tangy and sweet. Using freshly squeezed lemon juice ensures a bright, fresh lemon flavor without being overly sour.
Can I make this gluten-free?
Yes! The ingredients used are naturally gluten-free, just double-check that your cornstarch or arrowroot powder is certified gluten-free for safety.
What can I use this vegan lemon curd for besides spreading on toast?
It’s perfect as a filling for cakes, a topping for dairy-free yogurt, a swirl in vegan ice cream, or even stirred into smoothies for a citrus boost.
Final Thoughts
There’s something truly special about a homemade lemon curd that’s vibrant, creamy, and completely vegan. This Vegan Lemon Curd Recipe not only delivers on every level of flavor but is also incredibly versatile and easy to make. Give it a try—you’ll be amazed at how a few simple ingredients can come together into something so luxuriously bright and delicious.
Print
Vegan Lemon Curd Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 30 servings
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Lemon Curd is a tangy, creamy, and dairy-free spread made from fresh lemon juice, zest, and vegan butter. Perfect for adding a zesty twist to desserts, toast, or pancakes, it’s thickened with cornstarch and gently cooked on the stovetop to achieve a smooth, luscious texture without any eggs or dairy.
Ingredients
Primary Ingredients
- 200 g granulated sugar
- 2 tablespoons lemon zest (freshly zested)
- 40 g cornstarch (or ground arrowroot starch)
- 250 ml lemon juice (freshly squeezed)
- 160 ml soy milk
- 50 g vegan butter (block-style)
- ¼ teaspoon ground turmeric (optional, for color)
Instructions
- Prepare: Zest and then juice your lemons. Set aside a large mixing bowl and fine-mesh sieve for later use.
- Flavor the sugar: Add the sugar and lemon zest to a saucepan. Use your fingertips to rub the zest into the sugar until the sugar crystals feel wet and fragrant.
- Whisk in the ingredients: Stir in the cornstarch into the sugar and zest mixture until evenly combined. Pour in the lemon juice and soy milk and whisk thoroughly until the mixture is smooth with no lumps.
- Cook: Place the saucepan over medium heat (low if on a gas cooker). Continuously whisk the mixture for about 10 minutes until it thickens enough to coat the back of a spatula. Alternate between using a whisk and a rubber spatula to prevent sticking. Once thickened, remove from heat and whisk in the turmeric if using.
- Sift: Place the cold vegan butter into the large mixing bowl and set the fine-mesh sieve on top. Pour the hot lemon curd through the sieve, using a spatula to press it through. Whisk the curd and butter together until fully smooth and emulsified.
- Chill: Cover the surface of the lemon curd with plastic wrap to prevent skin formation. Let it cool at room temperature for 10-15 minutes, then refrigerate for at least 1 hour to let it thicken further.
- Use or store: After chilling, use the lemon curd in your recipes or transfer it to an airtight container. It can be refrigerated for up to 2 weeks or frozen for several months. To loosen the curd if it becomes too firm, gently warm it in a saucepan before using.
Notes
- Use fresh lemons for the best flavor and brightness in your curd.
- The turmeric is optional and used only to enhance the color, giving it a natural yellow hue without affecting flavor.
- Be sure to whisk continuously while cooking to prevent lumps and avoid burning the curd.
- Storage tips: keep refrigerated in an airtight container for up to two weeks or freeze for long-term storage.
- To achieve a runnier consistency, gently reheat before serving.
