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container filled with vegan lemon curd surrounded by fresh lemons

Easy 5-Ingredient Vegan Lemon Curd

Only 5 ingredients are needed to make the perfect vegan lemon curd. For best results, let the curd set in the fridge overnight so it gets super thick and creamy.
5 from 7 votes
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Course: Vegan Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings


  • cup freshly squeezed lemon juice
  • 1 Tablespoon arrowroot powder
  • ¼ cup coconut cream not milk, just the cream
  • ½ cup organic sugar
  • ½ teaspoon lemon zest
  • 2 Tablespoons vegan butter


  • 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.


Calories: 139kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 31mg | Potassium: 48mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!