Name: 10-Minute Vegan Lemon Curd with Coconut Cream
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/2 cup cane sugar; 1/2 cup coconut cream; 1/3 cup lemon juice; 1 1/2 tbsp arrowroot starch; 1 tbsp lemon zest; pinch fine sea salt; pinch ground turmeric (for colour)

Why You’ll Love My Recipe

My simple vegan curd recipe is made on the stove top in minutes with simple ingredients: sugar, canned coconut cream, and lemon juice.

Most recipe online use egg and butter to make their lemon curd, but mine is completely vegan opting in for canned coconut cream for creamy luscious flavour. To thicken, I’ve used arrowroot powder (no cornstarch, which is my personal preference). Arrowroot powder is a thickening agent, just like cornstarch, but offers a beautiful glossy finish that works particularly well when mixed with acidic ingredients like lemon; it also maintains its texture nicely when chilled.

I’ve recipe tested this vegan lemon curd until perfect; adding just the right amount of sugar to make it sweet but not overpowering. It’s all about the LEMON in my recipe.

My favourite way to enjoy lemon curd is slathered onto bread or scones, and scooped onto yogurt or chia pudding. Think of it as a substitute for jam!

Hannah xx

Ingredient Notes:

Here’s what you’ll need to make this easy vegan lemon curd:

Lemon Juice and Zest: Fresh lemon juice is the star ingredient in this lemon curd; for it’s citrusy lemon taste. I like to also add the zest of lemon for extra lemon flavour.

Coconut Cream: Adds creaminess to the curd and velvety texture. It keeps the recipe vegan without the need for egg or butter, which is traditionally used.

Cane Sugar: Used for sweetness. I recipe tested this with coconut sugar, but the colour and finish wasn’t as nice. I really think cane sugar is the sweetener of choice for this recipe. I recipe tested the amount until perfect; it’s sweet but not too sweet; allowing the tart lemon to take center stage.

Arrowroot Starch: Used as the thickening agent. When heated on the stove top this arrowroot powder thickens into a jelly like consistency. Arrowroot starch mixes beautifully with acidic ingredients like lemon and offers a beautiful glassy finish. FYI – I also recipe tested with corn starch and it did work well! The finish was less glossy and more cloudy, but the flavour is matched.

How to make Vegan Lemon Curd

Making vegan lemon curd is so simple! All you need is a cooktop and a saucepan. Here’s what you’ll do:

A saucepan filled with yellow lemon mixture and a dollop of white cream sits on a marble surface beside a whole lemon and two squeezed lemon halves. — Add lemon juice, zest, coconut cream and arrowroot powder to a saucepan.

A hand uses a whisk to stir bright yellow lemon curd in a saucepan on a white surface, with squeezed and whole lemons nearby. — Bring to medium heat, stirring often until thickened and jelly-like, about 10 mins.

A glass jar of lemon curd being scooped with a spoon, surrounded by sliced bread, lemon wedges, and white daisies on a wooden plate. — Transfer to a glass jar to cool. Store in fridge to chill.

So there we have it, a quick and easy vegan lemon curd recipe. It’s sweet, tangy, lemony and creamy. It’s the perfect spread for your favourite baked goods. And, it’s ready in 10 minutes! I think you’re going to love this easy recipe as much as we do.

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

GF GRF NF OF