You will not believe how easy this vegan lemon curd recipe is to make. No joke, in about 5 minutes you can use basic pantry ingredients, vegan butter, and plant-based milk to create the most delicious lemony goodness you’ve ever tasted. Just try to resist licking this off the spoon, I dare you!
I first made this vegan lemon curd recipe an entire year ago as the most delicious filling for a retirement cake, but only just got around to posting it!
Lemon curd is one of those things that can seem impossible to ‘vegan-ise’ – it’s got that thick, creamy, luxurious texture that you might think only eggs and butter can create.
Fortunately, that’s not the case! This vegan lemon curd recipe uses zero butter or eggs and results in a beautifully smooth, thick, and tangy lemon curd you could eat right off the spoon. You need just five simple ingredients and voila!
This lemon curd is an absolute must for my favourite lemon curd biscuits, but it’s also a perfect filling for soft, pillowy belgian buns. I also use this recipe as the base for these luscious vegan lemon bars, so there’s plenty of inspiration here to keep you going!
Other great uses for this lemon curd are as a topping or to go between layers in cakes, simply swirled into yoghurt with granola for breakfast, as a tangy topping for pancakes or waffles, or even spread over a freshly baked slice of banana bread or lemon cake! Yum!
Ingredient notes:
Scroll down to the recipe card for the full ingredient quantities and instructions for this recipe. Here are all the ingredients you’ll need:
- Lemons: Two medium-sized lemons are perfect for this recipe. You’ll need both the zest and the juice.
- White caster sugar: You could also use granulated sugar if you can’t find caster sugar. If you’re in the US, take care to double-check that the sugar you are using is vegan as not all white sugars are.
- Cornflour: Also known as cornstarch, cornflour is a crucial ingredient for this recipe to help the curd thicken.
- Plant-based milk: I often use oat milk for this recipe because that’s what I have in my fridge most weeks! However, other types of plant-based milk such as almond, soy, or even coconut milk could work great.
- Vegan butter: I often use the Flora plant-based butter block for all my baking, but to be honest anything you have in the fridge is fine! #
- Pinch of turmeric: This is optional, but it does give the lemon curd a beautiful and vibrant hue.
FAQs
This lemon curd will store in the fridge in an airtight container for up to 1 – 2 weeks.
Yes, you can freeze vegan lemon curd for up to three months. Make sure you thaw it fully in the refrigerator before use.
Some variations of vegan lemon curd include adding lavender, ginger, or cardamom for a unique flavour. Another option is to replace the lemon completely with another citrus fruit such as passion fruit and oranges. I love this vegan passion fruit curd alternative!
Easy Vegan Lemon Curd
An easy 5-minute vegan lemon curd that tastes just like the real thing, with no eggs or butter required! This recipe gives you that perfect tangy lemon taste and is great on its own, in baking, or used as a breakfast topping for pancakes, yoghurt, and waffles.
Ingredients
- Juice of 2 lemons
- Zest of 1 lemon
- 140g white caster sugar
- 2 heaped tbsp cornflour
- 140ml plant-based milk
- 15g vegan butter
- Pinch of turmeric
Instructions
- Add the sugar and cornflour to a saucepan and stir to combine. Add the rest of the ingredients and then place the pan over medium heat.
- Whisk the mixture constantly for ~5 minutes until it thickens, becoming a smooth yellow curd.
- Remove from the heat and allow to cool in the pan for about 10 minutes - the curd will be very hot! It will also continue to thicken as it cools down.
- Transfer your vegan lemon curd into your jar or container and store in the fridge .
Notes
This vegan lemon curd should keep in an airtight container in the fridge for up to 1 - 2 weeks. You can also freeze it for up to 3 months.