Vegan Lemon Curd

Too Many Lemons!

Vegan Lemon Curd

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This creamy, zesty, mouth puckering, addicting homemade lemon curd is the bomb diggity of any lemony treat I have ever tried! It can be served with biscuits, stuffed into cupcakes, muffins and pastries, mixed with berries (like blueberries!) and topped with whipped cream, or secretly stashed in the fridge for personal spoonfuls. For me, it’s dangerously pleasing since it contains no eggs, cream, or butter. Making this sublime lemon curd is just another wonderful thing to do with too many lemons. 


  • finely grated zest of 2 large lemons (see Zesting Citrus 101)
  • 3 Tbsp cornstarch
  • 1/3 cup + 1 Tbsp water (100ml)
  • fresh juice of 4 large lemons (about 200ml)
  • 1 cup sugar
  • ¼ cup unsweetened almond or soy milk
  • 4 Tbsp coconut oil (solid!)


  1. Place the lemon zest and cornstarch in a stainless steel sauce pot. Gradually whisk in the water to make a smooth paste, then whisk in the lemon juice and sugar.
  2. Place over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd while stirring until it becomes very thick.FullSizeRender 175
  3. Turn the heat down to low and add the almond/soy milk and coconut oil. Stir until melted and smooth then remove from the heat.
  4. Pour the hot lemon curd into a big enough glass jar, or divide into dessert sized glass jars and seal. Leave in the fridge overnight, or most of the day, to set before serving.
  5. Store in the fridge and use within a couple of weeks.


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