This Easy Vegan Lemon Curd is dairy-free, eggless, and takes only 5 ingredients to make! It's the perfect topping for pancakes, can be a filling in a cake, or even used as the perfect lemon custard for a lemon tart.
How crazy is it that vegan lemon curd can be made in as little as 10 minutes?!
First, I made a blood orange curd for these Vegan Blood Orange Curd Linzer Cookies. I loved them so much that I knew I had to make a dairy-free and eggless vegan lemon curd too.
The recipes do differ slightly because well...lemons are much sourer than oranges! Therefore, making a lemon curd without eggs requires a little more sugar to offset that tang.
Ingredients & tools
- Arrowroot Powder. This is the starch I use to thicken the curd. I like using arrowroot powder over cornstarch because it creates a clear gel and doesn't break down when mixed with really acidic citrus fruits. While you technically *can* substitute cornstarch, I actually don't recommend it.
- Vegan Butter. I love Miyoko's or Earth Balance brand.
- Coconut Cream- NOT milk, just the cream folks. If you do happen to only have canned coconut milk on hand, refrigerate it and just use the thick white cream on top.
- Organic Sugar. Make sure to use organic if you truly care about it being vegan
- Last but not certainly not least- LEMONS!
Steps to make vegan lemon curd:
First, make sure to mix the arrowroot powder into the lemon juice before heating the mixture. If you add the arrowroot in later or don't thoroughly whisk it before heating, it will form clumps that are impossible to get rid of. I whisk the lemon juice and arrowroot powder together until it is cloudy and no clumps remain.
Once the rest of the ingredients are in and the heat is on, make sure to continue whisking while you're cooking to prevent the curd from overcooking or cooking unevenly.
The last step you don't want to miss is to actually wait for the curd to set in the fridge for at least 1 hour. The eggless lemon curd you see here was the thickness achieved after 1 hour in the fridge as it will be runny while warm.
Actually, after sitting in the fridge overnight, this vegan lemon custard will thicken even more into a truly creamy and spreadable dairy-free lemon curd with no eggs needed!
What can I use lemon curd for?
First of all, this easy vegan lemon curd is AMAZING straight out of the jar.
Better yet, add it to your breakfast yogurt or smoothie bowl and top it with a little of this Chai Spice Pecan Granola. While we're on the topic of breakfast, I highly suggest you also use it as a topping for my absolute favorite Vegan Lemon Poppyseed Muffins.
Maybe even make this eggless lemon curd and use it as the filling in a beautiful lemon tart.
The possibilities for this vegan lemon custard are endless and I can guarantee you will be wanting to add this dairy-free lemon curd to everything you eat. Enjoy!
More vegan lemon dessert recipes you will love:
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Easy 5-Ingredient Vegan Lemon Curd
- Add your lemon juice and arrowroot powder to a small saucepan and whisk to combine. Then, turn on the heat.
- Next, whisk in the sugar, coconut cream, and lemon zest. Continue whisking until the sugar has dissolved and the coconut cream melts.
- Cook the curd on low heat until thick, about 5-7 minutes. You will want to whisk the curd frequently while it is cooking so it does not burn. The curd is done once it is thick and drips slowly from a spoon or whisk when lifted.
- Remove the curd from the heat and add in the 2 Tbsp of vegan butter while the curd is still warm. Mix to combine and let the mixture cool to room temperature.
- Next, place the room temperature curd into a closed container. Put in the fridge to "set" for at least 2 hours, but ideally overnight for 12-24 hours. The longer you let the curd set, the thicker it will become. After 1-2 hours, it will look like the pictures you see here. After setting overnight, it will be much thicker and spreadable.
- Take the curd out of the fridge and enjoy!
- Arrowroot Powder is the starch I use to thicken the curd. I like using arrowroot powder over cornstarch because it creates a clear gel and doesn't break down when mixed with really acidic citrus fruits. While you technically *can* substitute cornstarch, I actually don't recommend it.
- If you do happen to only have canned coconut milk on hand, refrigerate it and just use the thick white cream on top.
- Lemon Curd can be stored in a closed container in the fridge for 5-7 days.