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.
- 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), pancakes, waffles, scones, or eat it by itself with some berries and nuts.
- 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