You’re going to absolutely LOVE this quick and easy vegan lemon curd recipe! Just 7 simple ingredients that taste just like classic lemon curd, and it’s easily ready in just 10 minutes! Plus, no coconut milk, no eggs, no dairy, not even dairy free milk!

BEST Easy Vegan Lemon Curd Recipe (no coconut milk!)

What is lemon curd?

Lemon curd is a deliciously sweet and zesty spread made from a combination of lemons, sugar, and eggs. Traditionally, it is not vegan. And it’s actually quite different than how you would normally think of a “curd.”

Typically, curds are are the separated milk byproduct of milk coagulating with an acid, such as lemon. However, lemon curd is not just lemon juice added to milk (which you can actually make a very good vegan buttermilk with if you’d like!). 

Lemon curd is much more similar to a jam or fruit spread than a traditional curd. It’s wonderful on muffins, toast, vegan scones, pancakes, or even as a cake filling!

If you’re a lover of vegan lemon tart, vegan lemon cake, lemon ricotta pancakes, or any type of lemon desserts, then you’re going to absolutely love this recipe!

Can vegans eat lemon curd?

Unfortunately, vegans typically cannot eat lemon curd. Lemon curd is traditionally made with eggs, which are not considered vegan, as they are animal derived. However, that’s why we’re learning to make our own vegan lemon curd recipe here!

jar of vegan lemon curd

Can you make vegan lemon curd as good as traditional?

Yes, you absolutely can! In fact, this particular vegan lemon curd recipe is identical in taste, flavor, and texture to the classic lemon curd recipe.

What’s more, it’s actually easier (much easier) than a traditional lemon curd (no need to worry about properly tempering the eggs!), and you won’t be left with a metallic taste from using a metal whisk- much like you would with a traditional lemon curd.

The vegan lemon curd we’re making here doesn’t use any dairy free milk or coconut milk, like other vegan versions on the web, yet the creaminess is still there!

Use a spoonful on lemon ricotta pancakes, vegan blueberry muffins, vegan vanilla ice cream, and more!

Vegan and Egg Free Ingredients

As I mentioned above, we won’t be using any dairy free milk (not even coconut cream, almond milk, soy milk, or coconut milk!) for this recipe. But here are the simple ingredients you DO need:

  • Aquafaba: Also known as chickpea brine or the water in your chickpea can, this liquid is similar to an egg white, yet it’s naturally vegan, so we’re using it here! Since lemon curd traditionally uses egg yolks, we’re swapping in a very similar acting vegan alternative that works better than non dairy milk.
  • Chickpea flour: Did you know that when you combine chickpea flour with aquafaba, you get a consistency that’s very close to whisked egg yolks? I would not recommend swapping this ingredient! You’ll thank me later!
  • Arrowroot starch: Just a touch helps our lemon curd to reach the perfect thick and spreadable consistency.
  • Sugar: I used organic granulated sugar. specifically Florida Crystals. Not all sugar is vegan in the U.S. so be sure that you’re using a vegan granulated cane sugar.
  • Lemon juice: Of course, you cannot have lemon curd without lemons! I’ve given both the cup measurement, the metric measurement, and about how many lemons you’ll need to pick up in the store in order to make this lemon curd.
  • Vegan butter: Much like the traditional version, vegan butter, like Miyoko’s, will help our lemon curd thicken very nicely!
  • Turmeric: Because lemon curd actually gets its yellow color from egg yolks, we’ll simulate that by using an all natural vegan (and anti-inflammatory!) substitute, turmeric!
vegan lemon curd in a jar with lemons around it

Overview: How to make vegan lemon curd

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

Ready to see how to make this easy vegan lemon curd in just 10 minutes?

Here’s how to make vegan lemon curd:

  1. Whisk the aquafaba:

    Add the chickpea flour and arrowroot starch to the aquafaba and whisk to combine. Whisk until there are no more clumps of arrowroot starch.

  2. Add all ingredients together in a medium saucepan or pot:

    This is the sugar, lemon juice, aquafaba mixture, turmeric, and vanilla extract. Whisk until combined. Then add in the vegan butter.whisking together all lemon curd ingredients

  3. Heat the mixture:

    Turn the stovetop heat to medium-high then continuously whisk and stir the mixture until the vegan butter has melted, and the mixture begins to slightly boil. Then reduce the heat to medium or medium-low, and continue to whisk until it thickens, about 10 minutes. It should look and appear like a thinner paste, but definitely not be liquid.heated lemon curd mixture

  4. Pour the lemon curd into a jar or heat-safe bowl:

    Allow the lemon curd to cool at room temperature for 10-20 minutes. Then we’ll chill the lemon curd to continue to thicken. Lemon curd is best served cool! Be sure to cover your vegan lemon curd before you place it in the fridge as well!pouring lemon curd into a jar

That’s really it! Lemon curd is so quick, easy and simple to make!

 Lemon Curd Tips

Don’t stir the arrowroot starch or cornstarch into hot liquid.

Always mix the starch into cool/room temperature liquid. Then heat! This is because it will begin to clump immediately, and your lemon curd will end up being lumpy rather than smooth and creamy.

Don’t want to add in turmeric? No problem!

If you don’t mind your lemon curd not being a vibrant yellow, you can simply omit the turmeric. It’s not crucial to the overall taste and texture of the vegan lemon curd.

Don’t swap out the granulated sugar!

I know it’s tempting for my keto friends to swap in a granulated sugar, such as allulose or stevia, but I’m so sorry to say it won’t work very well here. The result won’t be the same at all. Even with coconut sugar, which is usually a consistent swap, won’t work here either. Granulated sugar is the move!

How long does vegan lemon curd last?

As long as the lemon curd is sealed tightly in a jar and in the fridge, the lemon curd will last for up to four weeks.

spoon scooping up lemon curd

You’re just going to absolutely love this easy vegan lemon curd recipe! It’s the perfect spread for desserts, breakfast, or even to give as a gift on Easter or Mother’s Day!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

BEST Easy Vegan Lemon Curd Recipe (no coconut milk!)

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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BEST Easy Vegan Lemon Curd Recipe (no coconut milk!)

Quick & Easy Vegan Lemon Curd (No Coconut Milk!)

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  • Author: Britt Berlin
  • Prep Time: 2
  • Cook Time: 10
  • Total Time: 12 minutes
  • Yield: 24 tbsp 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


You’re going to absolutely LOVE this quick and easy vegan lemon curd recipe! Just 7 simple ingredients that taste just like classic lemon curd, and it’s easily ready in just 10 minutes! Plus, no coconut milk, no eggs, no dairy, not even dairy free milk!


  • 1/2 cup (120 ml) aquafaba
  • 3 tbsp chickpea flour
  • 1 tsp arrowroot powder or cornstarch
  • 1/2 cup (100 g) organic granulated sugar
  • 1/2 cup (120 mL) lemon juice, about 4 large lemons
  • 1 tsp pure vanilla extract
  • 1/8 tsp turmeric
  • 6 tbsp salted vegan butter, room temperature


  1. Prep: Whisk together the aquafaba, chickpea flour, and arrowroot starch together in a small bowl.
  2. Combine all ingredients for the lemon curd: To a medium saucepan, add in the aquafaba mixture, along with the remaining ingredients, except for the vegan butter. Whisk together to combine. Then add in the vegan butter.
  3. Make the lemon curd: Turn the heat to medium-high heat, and continued to cook the mixture until the vegan butter has completely melted. Allow the mixture to come to a low boil, while you continuously whisk. Then reduce the heat to medium heat or medium-low heat, and continue to whisk the mixture for 10-15 minutes. The lemon curd will begin to thicken towards the end of the timing, and seem more paste like than liquid.
  4. Cool the lemon curd: Pour the lemon curd mixture into a heat-safe bowl, and allow the mixture to rest at room temperature for 20 minutes. Then place the bowl into the fridge to chill completely for 2-3 hours. It will thicken more as it cools.
  5. Serve and enjoy! It’s best to serve lemon curd cool. Spread onto toast, scones, muffins, or use as a filling in cakes!


Sugar substitutions: This recipe will not work with coconut sugar nor with a sugar free substitute. The texture and flavor will not be the same.

Vegan butter: I used Miyoko’s vegan butter.



  • Serving Size: 1 tbsp
  • Calories: 48
  • Sugar: 4.4 g
  • Sodium: 23.4 mg
  • Fat: 2.9 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 5.1 g
  • Fiber: 0.1 g
  • Protein: 0.2 g
  • Cholesterol: 7.6 mg