Vegan lemon curd is so delicious and SUPER easy to make. This sweet, citrusy and creamy dessert comes together in under 10 minutes with only a handful of ingredients and just one pot. It’s a great option for your next family get-together, bridal showers, and Mother’s Day or Easter dinners.
What Makes This Recipe So Good
- Lemon curd is sweet, citrusy, and outright beautiful, and this recipe is no exception. Traditional lemon curd recipes use egg yolks and butter, but we get the same creamy texture using full-fat coconut milk instead, making this dessert 100% vegan.
- This is the perfect topping for our vegan pound cake, but you can use it for so many other things, too! Spread it on scones or toast, make lemon tarts, use it as cake filling, serve it with crepes and blueberry compote, or even mix it into coconut whipped cream.
- Don’t just stop at lemon! You can use this recipe to make different flavors of curd. Key lime, grapefruit, pineapple, mango, blueberry, passionfruit – basically any fruit you can juice can be turned into a delicious vegan curd.
- You’ll want to whisk the lemon curd constantly as it cooks, so it doesn’t burn. To get a really smooth consistency, whisk vigorously to eliminate any clumps.
- You can serve the lemon curd warm, or let it cool in the fridge and serve it chilled. You’ll notice it thicken up even more as it cools. Any leftover lemon curd can be refrigerated in an airtight container up to one week.
More Vegan Treats You’ll Love
- Perfect Perfect Vegan Pound Cake
- Vegan Pineapple Upside-Down Cake
- Vegan Key Lime Pie
- The BEST EVER Vegan Chocolate Chip Cookies
- Vegan Peach Cobbler
- 1 ½ cups full-fat coconut milk from a can
- ½ cup freshly squeezed lemon juice approximately 2 ½ lemons
- ½ cup white sugar see Notes
- 2 tablespoons cornstarch
- 1 tablespoon lemon zest
- 1 small pinch turmeric optional, for color
- 1 Small saucepan
- 1 Whisk
- Add all ingredients to small saucepan over medium heat and whisk well to thoroughly combine.
- Continue whisking and cook 5 minutes or until mixture is thick, then remove from heat and transfer lemon curd mixture to jar(s) or bowl(s). Serve warm, or refrigerate until cooled for thicker curd.
- If your heat is too high, the curd will burn.
- Sugar: Make sure your sugar is completely vegan. Some are processed with bone char which makes them incompatible.
- Make it Added-Sugar Free: Substitute erythritol or allulose for white sugar. Keep in mind that you may not need as much of the alternate sweetener, so start low and add more as needed.
- Make it Keto: Use erythritol or allulose instead of white sugar, and use a small amount of xanthan gum in place of the cornstarch. Too much will make the curd gummy, so start low and add more as needed.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.