If you love the bright, tangy flavor of traditional lemon curd but follow a plant-based lifestyle, you are absolutely going to adore this Vegan Lemon Curd Recipe. It captures all the sunshine and zest of the classic dessert spread, yet it’s completely dairy-free and surprisingly easy to whip up. This luscious lemon curd is smooth, vibrant, and versatile—perfect for dolloping on toast, swirling into desserts, or simply savoring by the spoonful. With simple pantry staples and a quick cooking process, it’s a delightful way to brighten any snack or sweet treat.
Ingredients You’ll Need
Before you get started, let’s talk about the magic behind this Vegan Lemon Curd Recipe. Each ingredient was chosen to bring out the perfect balance of tartness, creaminess, and a touch of sweetness that makes this curd irresistible.
- Vegan butter: Adds rich creaminess and helps create a silky texture that melts in your mouth.
- Granulated sugar: Sweetens the tart lemon juice while helping to thicken the curd along with cornstarch.
- Cornstarch: The essential thickening agent for that luscious, spreadable consistency.
- Lemon juice: The star of the show, providing that unmistakable fresh, citrus zing.
- Unsweetened non-dairy milk: Keeps the curd smooth and creamy without overshadowing the lemon’s brightness.
- Lemon zest: Intensifies the citrus flavor with fragrant oils that make every bite pop.
- Turmeric (optional): Just a pinch to give your curd a lovely golden hue without altering the taste.
How to Make Vegan Lemon Curd Recipe
Step 1: Combine Dry Ingredients and Liquids
Start by mixing the granulated sugar and cornstarch together in a pot. This combo will ensure your lemon curd sets up perfectly without any lumps. Then, add the fresh lemon juice, non-dairy milk, lemon zest, and a pinch of turmeric if you want that beautiful sunny color. Whisk everything until the mixture is totally smooth—that’s the foundation for your silky curd.
Step 2: Cook and Thicken
Next, add your vegan butter to the pot and place it over medium heat. Whisk constantly for about 5 minutes as the mixture thickens, transforming into a creamy, velvety curd that clings to the whisk. This steady stirring is key to avoid lumps and ensure even cooking.
Step 3: Cool and Store
Once thickened, remove the pot from heat and allow the lemon curd to cool. As it chills, it will continue to set up beautifully. Store it in a clean jar or airtight container, ready to brighten your breakfast or dessert at a moment’s notice.
How to Serve Vegan Lemon Curd Recipe
Garnishes
Adding a little something extra can elevate your vegan lemon curd experience. Fresh mint leaves, a sprinkle of powdered sugar, or thin lemon slices can add a refreshing visual and aromatic touch that complements the smooth, tangy curd.
Side Dishes
This lemon curd pairs wonderfully with warm toast, flaky scones, or soft pancakes. You can also use it as a vibrant topping for dairy-free yogurt or spoon it over fresh berries for a refreshing treat packed with color and flavor.
Creative Ways to Present
Feeling adventurous? Layer your Vegan Lemon Curd Recipe in parfait glasses with granola and coconut whipped cream for an irresistible dessert. Or spread it inside vegan tart shells and decorate with toasted coconut flakes for an elegant finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Your vegan lemon curd keeps beautifully in the fridge for up to one week when sealed tightly in an airtight container. This makes it perfect for preparing ahead and enjoying throughout the week.
Freezing
If you want to keep it longer, you can freeze lemon curd in a freezer-safe jar. Just leave some headspace to allow for expansion. Thaw it overnight in the fridge before use, and give it a good stir to bring back its creamy texture.
Reheating
When you’re ready to use refrigerated or thawed lemon curd, warm it gently in a small saucepan over low heat or microwave it in short bursts, stirring frequently. Avoid overheating, which can cause the texture to break down.
FAQs
Can I use another type of plant-based milk?
Absolutely! Unsweetened almond, soy, oat, or cashew milk are all great choices. Just make sure it’s unsweetened to keep the curd’s flavor balanced.
Is turmeric necessary for this recipe?
Turmeric is optional and only added to give the lemon curd a lovely natural yellow color. It doesn’t affect the flavor, so feel free to omit it if you prefer.
How long does vegan lemon curd last in the fridge?
Stored properly in an airtight container, your lemon curd will stay fresh for up to one week. Always smell and check for any signs of spoilage before use.
Can I double the recipe?
Yes, doubling the ingredients works perfectly. Just use a larger pot to give yourself enough space to whisk and watch the curd thicken evenly.
Is this recipe allergen-friendly?
This recipe is naturally dairy-free and can be made nut-free by choosing a seed-based milk, such as oat or rice milk. Always check labels if allergies are a concern.
Final Thoughts
This Vegan Lemon Curd Recipe is my go-to when I want a burst of sunshine and sweetness that’s totally plant-based. It’s simple, flavorful, and endlessly versatile—making it a wonderful addition to your recipe box. Give it a try and discover how easy and rewarding homemade vegan lemon curd can be. Trust me, once you make it, you’ll find plenty of delicious excuses to keep it close.
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Vegan Lemon Curd Recipe
- Total Time: 10 minutes
- Yield: 16 servings
- Diet: Vegan
Description
A creamy, tangy vegan lemon curd made with simple plant-based ingredients. This dairy-free curd uses vegan butter, lemon juice, and non-dairy milk to create a smooth, luscious spread perfect for topping cakes, toast, or desserts.
Ingredients
Vegan Lemon Curd Ingredients
- 2 tablespoons vegan butter
- ⅔ cup granulated sugar
- 2 tablespoons cornstarch
- ⅓ cup lemon juice
- ⅔ cup unsweetened non-dairy milk
- 1 tablespoon lemon zest
- ⅛ teaspoon turmeric (optional, for color)
Instructions
- Combine dry ingredients: In a pot, mix together granulated sugar and cornstarch thoroughly to avoid lumps.
- Add wet ingredients and mix: Pour in lemon juice, unsweetened non-dairy milk, lemon zest, and turmeric into the pot. Stir all ingredients until the mixture is smooth and well combined.
- Cook the curd: Add the vegan butter to the pot and place it over medium heat. Whisk constantly for about 5 minutes until the mixture thickens to a custard-like consistency.
- Cool the curd: Remove the pot from the heat and allow the lemon curd to cool before transferring it to storage containers.
Notes
- Turmeric is optional and only used for adding a natural yellow color to the curd.
- Constant whisking is important to prevent lumps and ensure a smooth texture.
- Store the vegan lemon curd refrigerated and use within a week.
- Can be used as a spread, dessert topping, or filling for pastries.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert Sauce
- Method: Stovetop
- Cuisine: Western
