Vegan Lemon Curd

Bright and citrusy, this vegan lemon curd brings the perfect balance of tang and sweetness to tarts, pancakes, or anything that needs a little zing!

The scent of citrus always reminds me of home-of long spring afternoons with the windows thrown open, the warm breeze carrying in the distant hum of voices and the golden light of the setting sun spilling into the kitchen. 

My grandmother would stand at the counter, zesting lemons with careful hands, the bright curls falling onto the wooden cutting board like flecks of sunshine. I would watch, waiting impatiently for her to pass me a spoonful of something tart and sweet, something that made my mouth pucker before melting into a quiet, lingering sweetness.

In our home, Passover marked the beginning of days spent in the kitchen, sifting through old family recipes, rolling out dough, peeling vegetables, folding tradition into each dish. And now, when I married a Colombian man, there is Easter.

We feel its presence all around us-the pastel colors appearing in shop windows, the scent of sweet breads and spiced cakes drifting from neighborhood bakeries, the energy of something bright and fresh being welcomed in. And so, we found our own ways to embrace the season-and citrus chief among them.

Lemon curd was something I first learned to make in my early years of baking, but I wanted to create a vegan version that fit the way we eat now. A vegan lemon curd recipe that would be just as silky, rich, and luscious as traditional lemon curd-without the eggs or butter.

This easy vegan lemon curd is the answer. Using coconut cream and cornstarch to thicken the curd, it captures that perfect combination of tart and sweet, making it a dream for layering into a lemon tart, drizzling over pancakes, or swirling into vegan yogurt.

A Spoonful of Sunshine

When I made this batch, my son, who has an uncanny love for anything sour, was the first to sneak a taste. His face scrunched up, his eyes went wide, and then-pure delight. He declared it was really lemony before diving in for another spoonful. My daughter, ever the more measured one, waited until it had cooled completely before dipping in a finger, savoring the way the creamy citrus melted on her tongue. 

Watching them, I was reminded of all the times I did the same. Lingering near the kitchen, waiting for just the right moment to steal a taste, convinced no one had noticed.

These days, we find so many ways to use this vegan lemon curd. It's perfect for spooning into tart shells with fresh berries, filling our gluten-free white cupcakes for Easter, or layering between alfajores or cakes the way my mother used to. Sometimes, I serve it simply in a bowl with shortbread cookies or scones for dipping, knowing that each batch carries another memory, another thread of tradition woven into our home.

Mornings, too, have become another occasion to bring this vegan curd to the table. A generous spoonful transforms a stack of waffles or lemon ricotta pancakes into something even brighter, mingling with warm, fluffy bites in the most irresistible way. We also love it alongside blueberry sourdough pancakes, the lemon flavor balancing the sweet burst of blueberries.

These small rituals, the scent of lemon zest in the air, little hands reaching for just one more spoonful-are the moments that stay with us, carrying us through the seasons, linking past and present in the simplest, sweetest ways.

Ingredients

• Granulated Sugar - adds sweetness and balances the tartness of the lemons.

• Cornstarch - thickens the curd, creating a smooth, creamy texture.

• Salt - enhances the flavors and balances the sweetness.

• Fresh Lemon Juice - star ingredient, providing bright, tangy citrus flavor.

• Full-Fat Coconut Milk - replaces dairy for a rich, silky consistency (I use it as well in my Brazilian fish stew with coconut milk).

• Lemon Zest (Optional) - intensifies the lemon aroma and taste.

• Ground Turmeric (Optional) - adds a natural yellow hue without altering the flavor.

See the recipe card for exact quantities. 

How to Make Vegan Lemon Curd Recipe

This silky, tangy lemon curd comes together quickly with just a few simple steps. Whether you're layering it in tarts, drizzling it over pancakes, or sneaking spoonfuls straight from the jar, this dairy-free version is just as rich and vibrant as the classic. Here's how to make this vegan recipe:

Create the Base Mixture

In a medium saucepan, whisk together the sugar, cornstarch, salt, and turmeric (if you're using it) until evenly combined. Slowly whisk in the lemon juice and zest, stirring until smooth. Add the coconut milk and mix until fully blended.

Cooking Process

Place the saucepan over medium heat, stirring constantly. Cook the curd for 7-10 minutes until it thickens and takes about 2 seconds to reabsorb when drizzled back onto itself. If any lumps form, whisk vigorously to smooth them out.

Finishing Touches

If desired, strain the curd through a fine-mesh sieve for an ultra-smooth texture. Remove from heat and transfer to a bowl, pressing plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature before using.

Variations

This recipe is easy to adapt with different citrus flavors. Swap the lemon for any of these variations to create a curd that suits your taste:

• Lime Curd - Use lime juice and zest for a sharper, slightly floral flavor. Omit the turmeric for a natural pale green hue.

• Grapefruit Curd - blend of grapefruit and lime juice adds a delicate balance of tart and sweet. Increase the zest for a more pronounced citrus aroma.

• Orange Curd - sweeter and mellower, orange juice creates a curd perfect for breakfast spreads or desserts. A touch of lime juice keeps the flavor bright.

Storage

If you manage to have any lemon curd left after all the spoonfuls stolen straight from the jar, it keeps beautifully. Refrigerate it in an airtight container in the fridge, and it will stay silky and bright for up to two weeks. The flavors deepen as it sits, the tangy citrus settling into something even smoother and more mellow. I love opening the fridge and seeing the jar waiting there-ready to spread over pancakes, swirl into yogurt, or simply enjoy by the spoonful when no one's looking.

For longer storage, freeze the curd in small portions for up to a month. A quick stir after thawing brings it right back to its velvety texture.  

What to Serve With This Vegan Lemon Curd

A jar of this bright, silky lemon curd in the fridge feels like a little luxury-something to turn even the simplest meal into something special. One of my favorite ways to enjoy it is spooned over a warm stack of lemon ricotta pancakes, where the tangy curd melts into the fluffy bites, making each forkful feel like sunshine on a plate.

For a heartier breakfast, I love it alongside blueberry sourdough pancakes or protein waffles with chocolate sauce-the tart citrus balancing the burst of sweet berries or the deep richness of chocolate, making for a nourishing and indulgent start to the day.

Beyond breakfast, it's a dream spread over lactose-free yogurt or swirled into berry labneh with infused olive oil for a creamy, tangy treat. And if dessert is on your mind, a spoonful alongside vegan chocolate orange cake makes for the most beautiful contrast-rich, fudgy chocolate meeting bright, sun-kissed citrus in every bite.

Recipe