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

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

  • 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!


Units Scale
  • 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

Keywords: vegan lemon curd, vegan lemon curd recipe, easy lemon curd recipe, lemon curd without eggs