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–+ servings
Overhead view of a jar of vegan lemon curd with a spoon.

Easy Vegan Lemon Curd

easyhealthyrecipes.com/easy-vegan-lemon-curd-dairy-free-egg-free/
A sweet, citrusy, creamy dairy-free dessert that's perfect for spring.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Recipe makes approximately 4 servings

Equipment Needed

  • 1 Small saucepan
  • 1 whisk

Ingredients Needed

  • 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)

Instructions

  • Add all ingredients to small saucepan over medium heat and whisk well to thoroughly combine.
    Overhead view of a small saucepan and whisk with bright yellow vegan lemon curd.
  • 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.
    Overhead view of 2 glass jars of bright yellow vegan lemon curd on a white marble background.

Recipe Notes

  • 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.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 286kcal | Protein: 2g | Fat: 18g | Saturated Fat: 16g | Total Carbs: 33g | Fiber: 1g | Sugar: 26g | Net Carbs: 32g | Vitamin C: 15mg | Sodium: 12mg | Potassium: 222mg | Calcium: 19mg | Iron: 3mg