Vegan Lemon Curd Homemade Easy and Delicious

This Vegan Lemon Curd recipe is effortlessly easy yet incredibly delicious. It uses commonly found ingredients and simple techniques to make a creamy, luscious, tangy plant-based lemony curd. And it’s ready in less than 20 minutes!

What is Vegan Lemon Curd?

Vegan lemon curd is a plant-based version of the traditional lemon curd, which is a sweet and tangy spread typically made from lemon juice, sugar, eggs, and butter. In this tasty plant-based version, the animal-based ingredients are replaced with delicious vegan substitutions. These ingredients are combined is heated gently to create a creamy and tangy spread with a rich flavor profile. Lemon curd is often used in desserts and baked goods but is also tasty on toast and other things.

What Makes this Lemon Curd Vegan?

This recipe makes a few simple substitutions that easily turns this into a plant-based version of the traditional curd. Instead of eggs, we use Just Egg, and we replace real butter with plant-based butter. Easy peasy lemon squeezy.

Is Fresh or Bottled Lemon Juice Better for Lemon Curd?

I’m a big fan of fresh lemon juice, but this recipe is cooked to the point that I really don’t think it’s going to matter as far as the juice. Lemon zest does add a lot of yummy flavor which is the major advantage of using fresh lemons. For sure, use what you have.

What is Vegan Lemon Curd Used For?

Vegan Lemon Curd can be used as a spread on toast or scones, a topping for pancakes or waffles, a filling for vegan pastries and cakes, or incorporated into desserts to add tang and sweetness.

What is the Difference Between Curd and Custard? Are Curd and Custard the Same Thing?

Good question. Curd and custard are quite similar and sometimes the terms are used interchangeably. But curd is generally a bit thinner and uses primarily tangy citrus flavors where custard uses a variety of flavors, like vanilla, etc. Both curd and custard are creamy and made from sugar, eggs, and sometimes milk.

Can I Make Lime Curd? Or Grapefruit Curd? Orange Curd?

Yes! You can easily make lime, orange, or grapefruit curd by simply substituting the lemon juice and zest with the citrus ingredients of your choice.

How to Make Lemon Curd

Add all the ingredients, except for the vegan butter, to a heavy saucepan and heat gently until it comes to a slow simmer. Stir constantly until the mixture thickens slightly. This will take about 3 or 4 minutes. The mixture will get a little frothy but that’s ok. Remove from the heat and stir in the butter one tablespoon at a time. For the smoothest texture, strain through a wire mesh strainer.

This vegan lemon curd will thicken some as it cools.

Turmeric for Color

I like the paler color of this lemon curd, but if you’d like a darker, more vibrant yellow color simply add a tiny pinch of turmeric and it will turn this a nice, lemony yellow shade.

More Delicious Plant-Based Desserts: Lime Frozen Yogurt, Sausalito Cookies, Vegan Frangipane.

Lavender Variation

Create an even more interesting flavor in your lemon curd by adding a tablespoon of culinary lavender at the end of the cooking process. Let it sit in the cooling curd for a few minutes before straining it all through a wire mesh strainer. Or, add a 1/2 teaspoon of Angel Bakes Lavender Extract at the end of the cooking process as it cools.

Storing Vegan Lemon Curd

This vegan lemon curd can be stored in a lidded jar or other airtight container in the refrigerator for up to a few days. It can also be frozen in an airtight container for a few months. I freeze mine in a pint sized canning jar with the lid. The lemon curd has so much sugar it doesn’t really freeze but just gets super thick. It’s delicious like this over ice cream, btw! And also is super tasty just by the spoonful.

Vegan Lemon Curd RECIPE

Yield: 16 tablespoons

Vegan Lemon Curd

Print

Vegan lemon curd is a delightful plant-based twist on the classic, featuring zesty lemon flavor and a creamy texture without eggs. Perfect for spreading, filling, or topping your favorite treats.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 3/4 cup lemon juice
• 1/2 cup sugar
• 1/4 cup Just Egg Liquid
• 2 tablespoons cornstarch, sifted
• 2 teaspoons lemon zest
• pinch of turmeric, just for color
• 6 tablespoons plant-based butter

Instructions

1. Add all the ingredients, except for the vegan butter, to a heavy saucepan and heat gently until it comes to a slow simmer.

2. Stir constantly until the mixture thickens slightly. This will take about 3 or 4 minutes. The mixture will get a little frothy but that's ok.

3. Remove from the heat and stir in the butter one tablespoon at a time.

4. For the smoothest texture, strain through a wire mesh strainer.

5. To store vegan lemon curd, store it in an air-tight container in the refrigerator for up to three days or in the freezer for up to a few months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  All-Clad D3 3-Ply Stainless Steel Sauce Pan with Lid 3 Quart Induction Oven Broil Safe 600F Pots and Pans, Cookware,Silver
• 
  OXO Good Grips Large Wooden Spoon, Beech
• 
  Amazon Brand - Happy Belly 100% Lemon Juice, 32 Fl Oz Bottle
• 
  AHASON'S Fine Mesh Sieve Strainer Set Of 3pcs | Sifter size Small 8cm Meduim 12cm Large 18cm Stainless Steel 201ss| With Sturdy Long Handles Rust Free and No Sharp Edges
• 
  Pure Bulgarian Lavender Extract for Baking and Mixology. Keto Friendly, Vegan, Gluten Free. (Lavender, 2 Oz)

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 74Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 43mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 1g

Lisa Viger Gotte

Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.