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How to Make Vegan Lemon Curd

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If you’re Vegan or just trying to avoid eggs, and think you can’t have a creamy lemon curd, my Vegan Lemon Curd recipe wants you to think again!

Hi Bold Bakers!

Lemon curd is a staple in any Bold Baker’s fridge. If you’re vegan or don’t eat eggs and have had to shy away from making this incredible fruity treat, I’m here to show you how to make a killer VEGAN Lemon Curd! This recipe is thick, rich, and full of bright citrus flavors without the use of any dairy products or eggs. Get ready to spread Vegan Lemon Curd on toast, scones, or dollop it on top of cakes, pies, and more! And it’s perfect for my No-Bake Lemon Meringue Cheesecake!

[ If you’re OK with eggs and short on time, you can actually make Lemon Curd in the Microwave! ]

How do I thicken my Vegan Lemon Curd?

Since my Vegan Lemon Curd is not thickened with eggs, you use a combination of cornstarch, coconut oil, and almond milk. All of these ingredients combine and react with the heat of the pan to make for a super thick and rich curd. You only need a small amount of cornstarch to create the perfect texture, just 3 tablespoons of cornstarch thicken a big batch and help to keep this recipe free of animal products.

What vegan recipes can I use with my Vegan Lemon Curd?

Vegan Lemon Curd can be used in all the same ways traditional lemon curd is used. I love it on top fresh fruit for a lovely quick dessert. Or it works really well layered between cake and coconut cream for a beautiful vegan trifle

How do I store Vegan Lemon Curd?

Keep it in an airtight container or in an airtight jar in the fridge for up to 3 weeks. You will find your self adding it into so many things. From inside crepes to on top of my Dairy-Free Ice Cream, I doubt it will last very long!

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Tips and Tricks to making Vegan Lemon Curd:

  • Use fresh lemon juice! Store bought lemon juice does not have the same potent fresh flavor!
  • To juice your lemons easily, stick a fork in the center and twist to release all the juice.
  • Strain the juice before adding into the curd to ensure there are no seeds in the lemon curd.
  • Use coconut sugar if you do not want to use refined sugar.
  • You can use vegan butter instead of coconut oil if that’s what you have on hand.
  • Use a microplane to get the most zest off or your lemons.
  • While waiting for the curd to thicken, whisk constantly and slowly over medium-low heat. When it does thicken it will happen fast.

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4.5 from 8 votes
Vegan Lemon Curd Recipe
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins

If you're Vegan or just trying to avoid eggs, and think you can't have a creamy lemon curd, my Vegan Lemon Curd recipe wants you to think again!

Course: Dessert
Cuisine: American
Servings: 2 cups
Author: Olivia Crouppen
  • zest of 2 lemons
  • 3 tablespoons cornstarch
  • 1/3 cup (2 ½ floz/71ml) water
  • 1 cup (8oz/225g) sugar
  • juice of 4 large lemons, about 1/2 cup (4floz/115ml)
  • 1/4 cup (2floz/57ml) unsweetened almond milk
  • 1/4 cup (2oz/57g) coconut oil
  1. Place the lemon zest and cornstarch in a medium saucepan over medium heat. Gradually whisk in the water to make a smooth paste, then whisk in the lemon juice and sugar.

  2. Whisk constantly and slowly until the sugar has dissolved. Continue to cook the curd while whisking until it becomes very thick. This will take 7-10 minutes.

  3. Once the mixture begins to thicken, turn the heat down to low and add the almond milk and coconut oil. Stir until melted and smooth then remove from the heat.

  4. Pour the hot lemon curd into a bowl or jar and allow to cool completely at room temperature. Lay cling wrap directly on the curd and store in the refrigerator for up to 3 weeks.


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Write a Comment and Review

  1. Kathy H. on April 12, 2019 at 1:23 am

    Hi Gemma, this recipe looks wonderful!! Thanks for thinking of us who don’t eat eggs. I was wondering what can be used in place of the coconut oil? I would love to know. Thank you sooooooo much!!
    Have a wonderful weekend. ; ) Kathy

    • Gemma Stafford on April 12, 2019 at 5:06 am

      Hi Kathy,
      this is a bit of a conundrum!
      The coconut oil is one of the few oils which is naturally solid at room temperature, and this is what matters here.
      I guess you could use shortening like Trex/Cookeen/Crisco which are hydrogenated vegetable oils.
      Ghee may be an alternative if you are not vegan.
      I hope you try it, one way or another, it is worth a shot,
      Gemma 🙂

  2. prachi on April 11, 2019 at 9:51 am

    Hi how much Is 3 tablespoons of cornstarch in grams ?

    • Gemma Stafford on April 12, 2019 at 4:35 am

      Hi there,
      what a good question!
      Tablespoons, like cups, are a measure of volume. This means that the weight of the ingredient will change according to what it is. Think a tablespoon of stones, and a tablespoon of feathers to get the idea.
      A tablespoon of cornstarch will be about 8g, depending on how it is loaded. I hope this is of help,
      Gemma 🙂

  3. Tulaja on April 11, 2019 at 3:57 am


    • Gemma Stafford on April 12, 2019 at 3:14 am

      Hi Tulaja,
      Liv has a little article coming up this week on this subject. Liv will be adding to this sction here on the website and on YouTube, Facebook etc over the coming months. I am not so expert in this area, though I dip in and out, as so many other bold bakers do too.
      Stay tuned, lots more to come,
      Gemma 🙂

  4. Dawn on April 9, 2019 at 9:16 pm

    Hi Gemma, what is cornstarch. We do not get it in India. Can I mix Cornelius with water to get cornstarch. If so what will be the proportion. Thanks for your help. We enjoy all your recipes at home here.

    • Gemma Stafford on April 10, 2019 at 4:17 pm

      Hi, corn starch may be called corn flour where you are, it’s used as a thickener.

  5. prachi on April 9, 2019 at 9:42 am

    Can I use regular milk in same amount instead of almond milk?
    And how much is 3 tablespoons in grams ?

    • Gemma Stafford on April 10, 2019 at 4:20 pm

      Hi, yes you can use it in the same ratio. Enjoy!

  6. Alice Bongco on April 9, 2019 at 4:08 am

    Hi. I would like to try making this vegan lemon curd. My question is ; “can I use brown coconut sugar because I don’t see any white coco sugar here in the Philippines?”
    Thank you.

    • Gemma Stafford on April 9, 2019 at 5:37 am

      Hi Alice,
      sure you can, but the color will be different. Do try it though, it will not fail,
      Gemma 🙂

  7. Sabrina Adams on April 8, 2019 at 8:10 pm

    I’m super excited about this recipe. I have a few recipes that use lemon curd, but I developed an egg allergy as an adult and haven’t gotten to taste these in years. My question is, for those of us who are not vegan, but just avoid eggs, is the almond milk important, or can it be replaced with regular milk? Almond milk isn’t something I generally have in my house, and I honestly do not like the taste of it. If I bought it for this recipe, the rest would be wasted. If it can be substituted, would the amount vary? I know when using alternative milk for things like instant pudding, you don’t use quite as much as you would if you were using regular milk.

    • Gemma Stafford on April 9, 2019 at 5:14 am

      Hi Sabrina,
      you are right, use a regular milk, full fat or not. I forget that these recipes have a wider appeal for people with allergies, thank you for this reminder.
      Gemma 🙂

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