For months, I’ve been trying to come up with a vegan Lemon Curd recipe. I’ve seen versions in a variety of cookbooks and online that just didn’t do the trick. This recipe ended up being perfect and I’m so happy to have it! The Lemon Curd is tangy and is a great cake filling, so that it will contrast with the sweetness of frosting – I’m using it in a coconut cake that I will post about soon, so keep checking back here to see the final reviews.
This recipe makes about two cups worth of Lemon Curd. It’s delicious. You can certainly use it for anything you’d like; I’d eat it on toast, muffins, scones, or, as it was quite thick, I could see using it also as a filling for Lemon Bars! For that, you might have to let the mixture boil for an extra minute so that it thickens even more – but remember to stir with a whisk the whole time so it doesn’t burn!
Ingredients:
1 1/4 cup freshly squeezed lemon juice
1/2 cup cold water
1 3/4 cups white sugar
4 Tblsp. cornstarch
3 Tblsp. thinly grated lemon zest (I used 3 large lemons to get this amount), divided
2 Tblsp. Earth Balance margarine
3/8 cup (6 Tblsp.) unsweetened plain almond milk
Combine the lemon juice, water, sugar, cornstarch, and 1 Tablespoon of the lemon zest in a blender. Blend for a few seconds until mixed well.
Pour mixture into a saucepan and add the rest of the lemon zest. Whisk quickly while pot is over medium heat. You want to make sure you are stirring constantly until it comes to a full boil.
Stop stirring and let the lemony liquid boil on its own for 1 minute. It should thicken and turn somewhat clear.
Add almond milk and Earth Balance, and stir in well with the whisk.
Remove pot from heat. Cool the curd in room temperature air, then you can refrigerate it in a covered container until you want to use it.
It will continue thickening as it cools. This should last about 2 weeks while refrigerated and covered.
Cookies and Candids 
How lovely!
I love lemon curd! I will try your recipe. Thanks!
oh WOW this is awesome. there is a recipe for vegan lemon curd in “my sweet vegan” that calls for mashed potato flakes–maybe i had the wrong kind but it was a DISASTER. this recipe is awesome! thanks 🙂
Thank you so much for this! It looks incredible…. I cannot wait to try it in/with something!!
I’m so glad you are all excited about this recipe! It truly was AMAZING tasting, just like the non-vegan version that we all are used to. I hope you enjoy it!!
What do you think about doing this with coconut milk instead of the almond milk? I’m planning on canning curd for christmas presents….I don’t want it to be super thick – more like the kind you spread on toast.
Hi Melissa,
I think it would be good with the coconut milk (delicious!) but it might get too thick for what you want? You could try a small batch. Yum!
Hi from Australia! Try this lemon butter. Into a microwave safe bowl combine 2 cups water,1 1/2 cups sugar, 1 oz butter/marg, 1 1/2 oz custard powder,1 1/2 oz corn flour and grated rind and juice of 2 large lemons. Cook on high unitl very thick. Whisk at intervals to keep combined. Cool a little (it will keep thickening)before pouring into hot jars and seal. Thats it one bowl! No constant mixing and no burning on the pan. I use this as a spread and cake filling.
Custard powder is unlikely to be vegan and probably contains either milk powder or milk derivative, or egg derivatives.
There are vegan custard powders you just have to look. A few prople on this forum have metioned the brands but have forgotten the names.
Been looking for a vegan lemon curd recipe – this sounds delicious! One question, can this recipe be canned successfully? LS
I’m not sure — I’ve never tried to can it. It does last quite awhile in the fridge though. Good luck!