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Vegan lemon curd

Since going vegan, I have missed lemon curd so I decided to make my own! This vegan lemon curd recipe makes about 200g.
Yellow food colouring can be used to make it appear more lemony. My brain struggled to understand the taste as it resembled apple sauce yet the flavour was lemon.


100g caster sugar
1 tablespoon cornflour
120ml plant milk (I used soya milk)
65ml fresh lemon juice (about 2 lemons) or 75 ml bottled lemon juice
optional: a couple of drops of yellow food colouring to make the curd yellow

Put all of the ingredients into a saucepan and bring to the boil, stirring often but not continuously.
The mixture will start to thicken as it boils but once it begins to bubble turn down the heat and stir continuously for one minute.


Remove from the heat and pour into a heatproof bowl or dish.
Allow to cool to room temperature then cover and put in the fridge for at least an hour.
Use within one week.
This vegan lemon curd is great on toast, to sandwich together a cake, or can be used in tarts using a simple shortcrust pastry recipe.
I intend to make this again and use in a lemon meringue pie using aquafaba for the meringue. I’ll let you know how I get on!
What would you make with vegan lemon curd?



  1. This sounds delicious. Why should you even need dairy for lemon curd? I’ve heard good and bad things about aquafaba meringue, but a lemon meringue pie sounds yummy too. Good luck #ParentPower

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