Easy Vegan Lemon Curd Recipe – Thick, Glossy and Refined Sugar-Free
A creamy, bright and tangy vegan lemon curd made without eggs or dairy. This plant-based lemon curd is naturally gluten-free, refined sugar-free, and perfect for tarts, cakes, pancakes, yogurt bowls and desserts.
Equipment
- 1 Jar
Ingredients
- 2 1/2 cups Unsweetened Soy Milk
- 1/2 cup Cornstarch or Potato starch
- 1/3 cup Maple Syrup
- 1 Zest Organic lemon
- 1/4 cup Fresh Lemon Juice
- 1 pinch Sea Salt
- 1 pinch Turmeric
- 1 tsp Coconut Oil, Melted Optional * See Notes
Instructions
- Add the cornstarch to a saucepan with a small amount of cold plant-based milk. Whisk well until the cornstarch is completely dissolved and the mixture is smooth and lump-free.
- Pour in the rest of the plant-based milk, then add the maple syrup, lemon zest, lemon juice, salt, and turmeric. Whisk again until everything is well combined.
- Place the saucepan over medium-low heat and cook, whisking constantly. After a few minutes, the mixture will start to thicken. Keep whisking until the lemon curd becomes smooth, glossy, and creamy, with a texture similar to a thick custard.
- Once the lemon curd has thickened, remove it from the heat. If using ( * see notes), stir in the coconut oil or vegan butter while the curd is still warm. Mix until fully melted and incorporated.
- Let the lemon curd cool for 5–10 minutes, stirring occasionally. Use it warm and fluid to fill a tart, or let it cool completely and store it in the refrigerator until ready to use.
Notes
* Coconut Oil or Vegan Butter Note
Coconut oil or vegan butter is completely optional in this vegan lemon curd. The recipe works well without it, but adding a small amount at the end can make the curd slightly silkier, glossier, and richer in texture. Stir it in while the lemon curd is still warm, after removing it from the heat, until fully melted and incorporated.Storage Note
This vegan lemon curd can be stored in an airtight container or clean jar in the refrigerator for up to 3 days. It will thicken as it cools, so stir it well before using. Freezing is not recommended, as the texture may become less smooth once thawed.Nutrition Note
Nutritional information is provided as an estimate and may vary depending on the type of plant-based milk, sweetener, and optional coconut oil or vegan butter used. Original Content Note Everything you see on this page comes from my own kitchen. The recipe was tested by me, the photos are original and owned by me, and the images are not AI-generated. I believe food content should be real, honest, and actually cooked before being shared.Substitutions Note
For all ingredient substitutions and alternative options, please refer to the substitution section above, where each possible variation is explained in more detail.Nutrition
Serving: 100gCalories: 98kcalCarbohydrates: 18gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 35mgPotassium: 130mgFiber: 0.5gSugar: 9gVitamin A: 158IUVitamin C: 3mgCalcium: 110mgIron: 0.4mg