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vegan lemon curd

Vegan Lemon Curd

This vegan lemon curd is sweet, tart, lemony, and creamy. It's a delicious spread to slather on toast or biscuits, and topped onto coconut yogurt, chia pudding, pancakes and waffles! 
Course Breakfast, Dessert, Snack, Sweets
Cuisine 1 pot, gluten-free, nut-free, soy-free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 cup
Calories 847kcal
Author Hannah Sunderani


  • 1/2 cup cane sugar
  • 1/2 cup coconut cream
  • 1/3 cup lemon juice
  • 1 1/2 tbsp arrowroot starch or corn starch
  • 1 tbsp lemon zest
  • pinch fine sea salt
  • pinch ground turmeric for colour


  •  In a small saucepan, add the sugar, coconut cream, lemon juice, arrowroot starch, lemon zest, sea salt and turmeric. Bring to medium heat and whisk together. Cook, stirring often, until smooth and thickened into a custard consistency and gelatinous texture, 10 minutes.
  • Pour into a jar and chill in the refrigerator. (It will continue to thicken as it chills). Slather lemon curd on toast and biscuits, top onto yogurt, chia pudding, pancakes and waffles.


Vegan Lemon Curd will keep in the refrigerator for up to one week. Store in an air-tight container.
Nutritional information is a rough estimate. 


Calories: 847kcal | Carbohydrates: 125g | Protein: 5g | Fat: 42g | Saturated Fat: 37g | Sodium: 7mg | Potassium: 487mg | Fiber: 4g | Sugar: 102g | Vitamin A: 8IU | Vitamin C: 43mg | Calcium: 32mg | Iron: 3mg