Tart lemons are sweetened up in this homemade vegan lemon curd! Use in your favorite dessert or to top the perfect vegan biscuits.

Homemade Vegan Lemon Curd in a jar

We all had little quirks growing up, right? Weird things we ate or did that now seem totally crazy and kind of gross (well, they were in my case). As for me, I used to suck on lemons and eat chunks of butter right off of the butter knife (told you it’s gross!), but of course now, those habits seem totally crazy. We have a friend who used to eat sugar sandwiches, and AJ used to eat bologna and ketchup sandwiches. I mean, to each his own, right?

Anyway, since I used to suck on straight up lemons, you would think I’ve been a life long lemon dessert lover, wouldn’t you? The truth is, I’ve always been a way bigger sucker for chocolate and lemons are probably halfway down my ‘favorite dessert flavors’ list, except for recently. I don’t know if it’s the hot weather or my new found affinity for always having a drawer full of lemons in the fridge, but vegan lemon desserts are slowing creeping their way into my dessert repertoire, bit by bit. My vegan lemon bar recipe still continues to be a favorite on the blog and now that I’ve figured out how to make easy homemade vegan lemon curd, I think all lemon desserts are a go!

What is lemon curd?

If you’ve never had lemon curd, you’re totally missing out. Lemon curd is extremely popular in the UK, and is essentially a thick preserve made from lemons, butter, eggs, and LOTS of sugar. Lemon curd can be canned and stored for longer periods of time, but once you open the jar it’s good for about a week. You can do pretty much anything with lemon curd that you would with jam or jelly. Spread it on toast or vegan biscuits, add a dollop to your oats or yogurt in the morning, or eat it straight from the jar! (I guess those childhood quirks never completely go away, huh?).

Homemade Vegan Lemon Curd

How to make lemon curd

I bet you just read that paragraph and thought, ‘Wait, so lemon curd is like jam?’ and then proceeded to panic. Although lemon curd is similar to jam, you don’t make it the same way, and homemade vegan lemon curd doesn’t involve an intense canning process either.

Because vegan lemon curd doesn’t contain eggs or butter, it’s much easier and quicker to make. All you have to do is combine your ingredients in a sauce pan and heat for 5 to 7 minutes on the stove, or until it’s thickened up a bit. For the best flavor and consistency, you’ll want to buy full-fat coconut milk (the canned stuff) and pure vanilla extract (which you can also make yourself if you prefer!).

The hardest part about making vegan lemon curd is making sure the cornstarch doesn’t clump up and make these weird, clear jelly things you totally don’t want in your curd. The trick is to whisk the mixture constantly as you are cooking the mixture and making sure any chunks of cornstarch get broken up right away. If for some reason you do get those weird chunks going on, transfer the curd mixture into a blender, smooth it out, and return to the heat.

I’ll be back next week with a perfect dessert to use this vegan lemon curd for, so bon appetit!

Homemade Vegan Lemon Curd in a jar with a spoon

PS. I’m going paddleboarding this weekend and would take any and all suggestions regarding it! I’ve done paddleboard yoga, but not an actual paddleboard adventure, so I’m pretty pumped for it.

More lemon desserts on Heart of a Baker:

Homemade Vegan Lemon Curd//heartofabaker.com

Homemade Vegan Lemon Curd

  • Author: Abby Bayatpour
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 1 cup 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American


Tart lemons are sweetened up in this homemade vegan lemon curd! Use in your favorite dessert or to top the perfect vegan biscuits.



  • 1 cup coconut milk
  • 1/3 cup maple syrup
  • Juice and zest of 3 lemons
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract (optional)


  1. In a small bowl, whisk together the coconut milk, maple syrup, and juice/zest of the lemons.
  2. Transfer to a saucepan over medium high heat and whisk in the cornstarch. Cook, whisking constantly over heat for 5-7 minutes. The mixture should remain smooth and start to thicken.
  3. After mixture has thickened, turn off heat and mix in the extract. Allow to cool to room temperature before storing in fridge.

Keywords: vegan lemon curd