This vegan lemon curd recipe (egg-free + dairy-free) is smooth, silky, and bursting with bright citrus flavor—perfect for topping scones, filling tarts, or sneaking a spoonful straight from the jar. It’s a simple plant-based twist on the classic made without eggs and using rich, dairy-free vegan butter to keep all that luscious lemony goodness.
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The backstory.
When I set out to develop a slow cooker lemon bar cake for my slow cooker site, I ran into a major snag—eggs were nearly impossible to find (as well as a jar of lemon curd) without paying a small fortune. Even the store-bought jars were overpriced or packed with sugar and additives. That’s when I realized: it was time to create a version that was just as delicious, but totally plant-based.
This eggless lemon curd was born out of necessity, but it’s become a new favorite. It’s smooth, tangy, and made with simple, wholesome ingredients you probably already have on hand. Whether you're dairy-free, vegan, or just flexing your plant-forward muscles, this recipe proves that healthy swaps can be every bit as satisfying—no eggs required.
xoxo Kori
It's a must-make.
Light, zesty, and totally plant-based, this vegan lemon curd is a winner—and here’s why:
- Quick and easy to make. With just a handful of simple ingredients and a few minutes over the stove, you’ll have a delicious homemade curd without the fuss.
- Made with real ingredients. No weird additives or preservatives—just fresh lemon juice, plant milk, and pantry staples you probably already have.
- Versatile and flavorful. Use it in desserts, spread it on toast, or enjoy it by the spoonful—it’s bright, tangy, and pairs well with everything from cookies to ice cream.
- Eggless and dairy-free. It’s completely plant-based and made without eggs or dairy, yet still rich, creamy, and silky smooth. Perfect for anyone following a vegan or allergy-friendly diet.
This bright, silky lemon curd proves you don’t need eggs (or dairy) to make something truly luscious and spoon-worthy.
Let’s talk texture and flavor.
Imagine a spoonful of lemony sunshine—sweet, tart, and rich with a velvety finish. The cornstarch gives it that classic curd thickness, the vegan butter adds richness, and the fresh lemon juice and zest make it pop with citrusy zing. It’s the kind of flavor that makes everything it touches just a little bit brighter.
What you'll need.
Here are the ingredients you will need to make this vegan lemon curd:
- Lemon juice: go with fresh lemon juice if you can—it makes all the difference.
- Lemon zest: adds extra zing and brightness.
- Granulated sugar: I use organic cane sugar, but you can swap for coconut sugar (just note it’ll darken the color).
- Cornstarch: this thickens the curd perfectly. You can also use arrowroot.
- Plant-based milk: almond milk, soy milk, oat milk, or even coconut milk work.
- Vegan butter: use a good-quality, stick-style, unsalted butter alternative for best texture.
- Turmeric (optional): just a pinch for a golden color.
- Salt: just a tiny bit to balance the sweetness.
Customize it your way.
Craving a twist on a classic? Here are some fun ways to customize your lemon curd:
- Swap in lime juice and zest for a bright, tropical twist.
- Use orange juice and zest for a sweeter, mellow version.
- Stir in a splash of vanilla extract to round out the tang with a smooth, dessert-like finish.
- Add coconut cream in place of milk for an ultra-rich, almost custard-like texture.
- Mix in fresh raspberries or strawberries after cooling for a lemon-berry fusion.
Flexible dietary swaps.
Here are some healthy alternatives to try when making this easy vegan curd:
- High Protein: use soy milk or add a bit of silken tofu. Tofu will increase the density and alter the taste slightly so be prepared to make some adjustments.
- Low Sugar: use a sugar-free substitute such as monk fruit sweetener, stevia, Swerve, etc. Whichever has a 1:1 ratio!
- High Fiber: add in chia seeds for an effortless way to increase your fiber intake—this will add texture to your vegan curd, so keep that in mind.
How to make lemon curd (eggless).
Follow these simple steps to make the best eggless lemon curd!
Combine
In a small saucepan, whisk together the sugar, lemon juice, milk, cornstarch, salt, and lemon zest until smooth.
Cook
Place over medium heat, whisking constantly until the mixture comes to a boil and thickens to a pudding-like consistency.
Add
Remove from heat, add the cold vegan butter, and whisk until fully melted and smooth.
Finish
Let it cool, use it or transfer it to an airtight container and refrigerate it until needed.
How to enjoy it.
- Spoon it over warm scones or buttered toast for a cozy, citrusy treat.
- Use it as a filling for thumbprint cookies, lemon meringue pie, lemon tarts, or mini pavlovas.
- Swirl into dairy-free yogurt or oatmeal for an easy breakfast upgrade.
- Layer it into parfaits or triffles with fruit and coconut whipped cream.
- Add a dollop on top of ice cream or dairy-free cheesecake for a bright finish.
- Drizzle it over pancakes, waffles, or crepes—yum!
Kori's tips.
- Use fresh lemon juice—it gives the best flavor—bottled just doesn't hit the same.
- To avoid lumps whisk contantly and remove from the heat as soon as it it's thickened.
- Important: the color of the butter you use plays a significant factor in the color of the curd. Use turmeric sparingly at first, maybe start with ¼ teaspoon, then add more after the butter is added.
- Store in an airtight container in the fridge for up to one week.
FAQ's
The best plant-based milk for vegan lemon curd is one that’s neutral in flavor and has a creamy consistency—soy milk, almond milk, or oat milk all work beautifully. For a richer curd, coconut milk or even coconut cream can be used, but they will slightly alter the flavor and texture.
Yes! You can make lemon curd without eggs and butter by using cornstarch or arrowroot as a thickener and vegan butter for creaminess. This creates a luscious, silky-smooth curd that’s completely egg-free and dairy-free—perfect for vegan and allergy-friendly recipes.
To thicken vegan lemon curd without eggs, simply use cornstarch or arrowroot powder. When heated over medium heat and whisked consistently, these starches form a smooth, pudding-like texture that mimics traditional egg-thickened curd.
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📖 The recipe.
Dairy-Free and Eggless Lemon Curd
Ingredients
- 1 cup granulated sugar (I used organic raw cane sugar)
- ½ cup lemon juice
- ½ cup almond or soy milk
- ¼ cup cornstarch
- ¼ teaspoon table salt
- 1 teaspoon lemon zest
- 8½ tablespoons cold vegan butter (keep it chilled until ready)
- Optional: turmeric (for color; start with ¼ teaspoon and add more until the desired color is reached)
Instructions
- Combine the sugar, lemon juice, milk, cornstarch, salt, and lemon zest in a nonstick saucepan.
- Bring the mixture to a boil, whisking constantly until very thick and has a pudding-like consistency.
- Add cold butter and whisk until smooth. Whisk in small amounts of turmeric, if using, until the desired amount of color is reached.
- Let cool, then use or store in an airtight container in the refrigerator until ready to use.
Kori's Tips
- Substitute milk of choice - almond, coconut, soy, oat, or dairy
- You can use coconut sugar (but it will alter the color) or even a sugar free granulated sugar substitute with a 1:1 ratio
- Lime juice and lime zest or orange juice and zest can be used to make different flavored curds.
- The turmeric is optional, it is for coloring the curd only. Add a little at a time until you're happy with the color of the curd.
- Freshly squeezed lemon juice will give you the best flavor.
- To avoid a metallic taste, use a nonreactive saucepan and whisk.
- Refrigeration will thicken the curd. To loosen bring to room temperature or warm slightly in the microwave, stirring frequently and adding a little warm water if needed. Water or milk of choice can also be whisked into the curd.
- This lemon curd can be frozen in an airtight container and thawed for later use. See instructions for loosing the curd.
Nutrition
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