This post contains affiliate links.

This Delicious Vegan Lemon Curd is made with just 6 ingredients. It is creamy, perfectly tart and naturally sweetened with a touch of maple syrup. It’s perfect as an indulgent dessert, or you can use it as a fun add-on for chia pudding, pancakes and scones.

Three mini glass jars of lemon curd surrounded by lemons and a glass pitcher of fresh flowers.

Recipe Features:

Easy and delicious
Rich, thick and creamy
Lemony and tart
Just the right amount of sweetness
100% vegan

Ingredient Notes For This Vegan Lemon Curd:

Thickener – Use cornstarch for this recipe. I have tried both cornstarch and arrowroot (which I love), but the arrowroot just doesn’t work for this particular recipe. It results in a gummy, stringy texture. However, the cornstarch yields a perfect curd every time.
Turmeric – This ingredient is optional, but I love it because of the beautiful yellow color it gives. Add a pinch, stir and taste test. If it’s not yellow enough, repeat the process until you are happy with it. Just be sure not to use too much, or you will change the flavor of the lemon curd.

Three mini glass jars of lemon curd topped with fresh blueberries and lemon zest and sitting on a small marble board.

Coconut Milk vs. Coconut Cream & How To Use It In This Recipe:

Brand – It is so crucial to get the right brand for this particular recipe, because not all brands are created equal. The key…avoid brands with guar gum listed as an ingredient.
- The specific brand below, in my opinion, is the best one on the market because it is organic, Non-GMO, vegan and gluten-free. Plus, it contains no guar gum or other additives. This is a major bonus! At the end of the day, it is all about finding the best clean ingredients. So, please be sure to check out the one I mention below.
- If you can’t find coconut cream, you can use coconut milk. However, the result may not be as thick and creamy.

The Most Helpful Advice I Can Give For This Vegan Lemon Curd:

The most important tip I can give, is to refrigerate the coconut milk or cream for a good 24-48 hours before you need it. So plan ahead!

With coconut milk, this step allows the cream to separate to the top. Scoop out the cream for this recipe, and use the coconut water for something else like smoothies.

With coconut cream, the refrigeration time will set up the entire can. (I will say, I have skipped this step before with the coconut cream, and I don’t love the end result. Even though it’s coconut “cream”, there is still just a little bit of water at the bottom. Not only that, if you don’t refrigerate it, it’s much harder to separate the cream from the water, because it is so soft. As you scoop it out, the two mix, and again, the end result of this recipe will be different). So….don’t forget to refrigerate!

A mini glass jar of lemon curd and a spoon on a small marble board.

I adore this Delicious Vegan Lemon Curd recipe. It’s SO good! You can’t taste the coconut and you’ll never know it is vegan.

And, for more delicious recipes, please give these a try:

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!

Delicious Vegan Lemon Curd (6 Ingredients)

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Author: Naomi
Prep Time: 5 minutes
Refrigeration Time: 1 day
Cook Time: 10 minutes
Total Time: 24 hours 15 minutes
Yield: 1 1/2 cups 1x

Print Recipe

Description

Ingredients

Units Scale

1 can Native Forest Simple Organic Coconut Cream, Unsweetened, refrigerated
2 tbsp Lemon Zest (equivalent to 4 large lemons)
1/2 cup Lemon Juice (equivalent to 2 large lemons)
2 tbsp Bob’s Red Mill® Cornstarch
2 tbsp Pure Maple Syrup
Ground Turmeric, just a small pinch or two

Cook Mode Prevent your screen from going dark

Instructions

Make the lemon curd: To a small saucepan, add the coconut cream and lemon zest.
Whisk: In a small bowl, whisk the lemon juice and cornstarch together until fully dissolved and well combined.
Bring to a boil: Add to the pan along with the coconut cream mixture. Then add the maple syrup. Over medium heat, bring to a low bubble – not boiling – whisking often. (I watch the entire time; whisking more often than not).
Cook: Once is starts bubbling and getting thick, reduce the heat to medium-low and continue to cook for about 10 minutes. At the 10 minute mark, take a spoon, gently grazing the top of the mixture, and slide it from one side of the pan to the other. If some lemon curd gently forms at the other end that means it’s ready – remove from the heat. If not, cook for another 2-3 minutes and recheck.
Taste for flavor: Remove from the heat, taste and adjust the flavor accordingly, if needed. (Add more lemon for acidity, or more maple syrup for sweetness).
Resting time: Let rest for 15 minutes. At this time, you can add some turmeric. (Be careful though because if you add too much you will change the flavor of the curd completely. So add a small pinch at first. Give the mixture a good whisk. Then if it’s not yellow enough add another small pinch and stir again).
Cover with plastic wrap: Transfer to a glass bowl or large jar, and cover the curd with plastic wrap, making sure the plastic wrap actually touches the entire curd. This will prevent a film from developing on top.
Chill time: Refrigerate for a good 4-6 hours, overnight, or until it is completely chilled and perfectly set.
How to serve: Serve the lemon curd over chia pudding (like my Lemon Curd Chia Parfaits (Vegan)), pancakes, waffles, scones, or eat it by itself with some berries and nuts.

Notes

Thickener: Use cornstarch for this recipe. I have tried both cornstarch and arrowroot (which I love), but the arrowroot just doesn’t work for this particular recipe. It results in a gummy, stringy texture. However, the cornstarch yields a perfect curd every time.
Coconut Milk or Cream: If you can’t find coconut cream, you can use coconut milk. However, the result may not be as thick and creamy. (The most important tip I can give, is to refrigerate the coconut milk or cream for a good 24-48 hours before you need it).

Category: Dessert
Cuisine: American

Keywords: Dairy-Free, Easy Add-On Recipes, Easy Breakfast Recipes, Easy Dessert Recipes, Fruit, Lemon Curd, Lemon Recipes, No Bake Desserts, Vegan