Creamy Vegan Lemon Curd (No Eggs, No Dairy)

This vegan lemon curd is silky, bright, and set with just a handful of pantry ingredients. It comes together in about 12 minutes on the stovetop, leaving you with a jar of tangy sweetness ready for toast, scones, or cake layers.

You’ll notice the familiar glossy texture and clean lemon flavor without any eggs or dairy. A tiny pinch of turmeric gives it that sunny yellow hue naturally.

Why This Vegan Lemon Curd Works

The combination of cornstarch and full-fat coconut milk creates a luscious, spoonable curd without a single egg. Fresh lemon juice and zest keep the flavor punchy and tart, not weighed down by sugar.

It’s not a thin imitation. Once chilled, the curd holds a soft, gel-like set that spreads cleanly and stays put between cake layers. It has the same bright kick you’d expect from a classic curd, and the texture stays smooth for days.

Ingredients

• 1/2 cup (100g) granulated sugar: use organic to ensure vegan processing
• 3 tbsp (24g) cornstarch: the thickener that replaces eggs
• 1/8 tsp ground turmeric: gives a golden color, optional but barely detectable in taste
• 3/4 cup (180ml) full-fat coconut milk: the rich base; light coconut milk will make a thinner curd
• 1/3 cup (80ml) fresh lemon juice: from about 2 to 3 lemons, freshly squeezed for the brightest flavor
• 2 tsp lemon zest: from about 1 lemon, plus extra for serving
• 2 tbsp (28g) vegan butter: adds a silky finish and rounds out the tartness
• 1/2 tsp vanilla extract: softens the sharp citrus edges

Variations / Substitutions

• Sugar: coconut sugar works but gives the curd a deeper brown color and a hint of caramel.
• Cornstarch: arrowroot starch can be used; the set will be slightly softer after chilling.
• Coconut milk: oat milk with an extra tablespoon of cornstarch, though the curd will be less rich and creamy.
• Butter-free: skip the vegan butter for a lighter curd; it will lose some gloss and body but still taste fresh.
• Lime curd: swap the lemon juice and zest for an equal amount of lime juice and zest.

If you love citrus desserts, my no-bake lemon tart is a great next project for warmer days.

How to Make Vegan Lemon Curd

Step 1: Whisk the Dry Ingredients

Whisk the 1/2 cup sugar, 3 tbsp cornstarch, and 1/8 tsp turmeric together in a small saucepan until no clumps remain, about 30 seconds. Pour in the 3/4 cup coconut milk and 1/3 cup lemon juice, then whisk until the liquid is smooth and the turmeric starts to bloom into a soft yellow.

Step 2: Cook the Curd

Set the pan over medium heat and whisk constantly, scraping the bottom and corners so nothing sticks, until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. It will transform from thin and milky to thick and glossy, with a few lazy bubbles popping at the center. If you have a thermometer, it should read 175°F to 180°F (79°C to 82°C), then pull it off the heat right away.

Step 3: Transfer and Set the Curd

Strain the hot curd through a fine-mesh sieve into a bowl or straight into an 8-ounce jar to catch any stray lumps of zest or undissolved starch. Add the 2 tbsp vegan butter, 2 tsp lemon zest, and 1/2 tsp vanilla, then whisk gently until the butter melts in fully and the curd looks sleek and glossy, about 1 minute. Press a piece of plastic wrap directly onto the surface to stop a skin from forming, and refrigerate for at least 2 hours until fully set. The curd will firm up noticeably as it chills.

Step 4: Garnish and Serve

Take the curd out of the fridge and peel off the plastic wrap. Scoop and spread it onto toast, scones, or pancakes while it’s cold and thick. Finish with a scatter of fresh lemon zest right before serving so the citrus hits first.

Tips for the Smoothest Vegan Lemon Curd

• Whisk firmly the whole time it cooks. Cornstarch can seize into small lumps if the motion stops for even a few seconds at the beginning.
• Pull the pan off the heat as soon as the spoon-coat test works; cooking longer can break the set and make the curd weep liquid later.
• If the curd feels too firm after an overnight chill, let it sit on the counter for 10 minutes and stir it once. It will loosen back to a spreadable consistency.
• Use this curd beyond breakfast. It works as a quick filling for thumbprint cookies, a layer in a vanilla cake, or swirled through coconut yogurt.

Scale it up for larger batches:

Batch	Sugar	Cornstarch	Coconut Milk	Lemon Juice	Vegan Butter	Yield
1x	1/2 cup (100g)	3 tbsp (24g)	3/4 cup (180ml)	1/3 cup (80ml)	2 tbsp (28g)	1 cup
2x	1 cup (200g)	6 tbsp (48g)	1 1/2 cups (360ml)	2/3 cup (160ml)	4 tbsp (56g)	2 cups
3x	1 1/2 cups (300g)	9 tbsp (72g)	2 1/4 cups (540ml)	1 cup (240ml)	6 tbsp (84g)	3 cups

How to Store Vegan Lemon Curd

Refrigerate: store the curd in an airtight container with a piece of plastic wrap pressed right onto the surface. It keeps well for up to 1 week.

Freeze: spoon the curd into a freezer-safe container, seal tightly, and freeze for up to 3 months. Thaw overnight in the fridge and give it a quick stir before using.

What to Pair with Vegan Lemon Curd

Warm scones with a generous dollop of curd let the tangy lemon shine against the buttery crumb. For a more indulgent pairing, spread it between vanilla cake layers where it adds a sharp contrast to sweet frosting. On busy mornings, a spoonful swirled into a bowl of creamy oat yogurt turns plain breakfast into something with real spark.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

You can, but fresh juice tastes noticeably brighter and less flat. If using bottled, pick a brand with no added preservatives for the cleanest flavor.

Why did the curd not set up after chilling?

It most likely needed a little more cooking time. Next time, let it bubble very lightly for another 1 to 2 minutes while whisking, then test again with the spoon-coat method.

Is this curd gluten-free?

Yes, cornstarch is naturally gluten-free, and the rest of the ingredients contain no wheat. Always check your cornstarch and vanilla extract labels if cross-contamination is a concern.

Can I skip the turmeric?

Yes. The turmeric is purely for color, so leaving it out will give you a pale ivory curd that tastes exactly the same.