Lemon slices and jar of lemon curd

Vegan Lemon Curd

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Makes about 2 cups

One of our favorite citrus-y treats is lemon curd. There is something so sophisticated-feeling about having a jar of lemon curd. That’s probably because it’s a staple in British tea time.

Whichever way you choose to enjoy your curd, served with tea, or without, or just on a spoon right out of the jar, this recipe is sure to delight!

For even more Lemon goodness, check out our DIY lemon guide and our top picks for lemon-inspired swag, Beyoncé items included… duh.


1 cup fresh lemon juice

½ cup water

1 ½ cups organic sugar

5 Tbsp cornstarch

kosher salt, to taste

¼ cup non-dairy milk

2 Tbsp vegan margarine


Prepare 1 saucepan, 1 whisk, 1 mixing bowl, and a roll of plastic wrap. This recipe moves quickly, so it helps to have everything ready before.


In a saucepan, combine fresh lemon juice, water, organic sugar, cornstarch, and salt.

Mix well with whisk to combine.

Place on the stove and turn onto medium heat.

Stir constantly until it starts to boil.

Boil for about 1 minute without stirring. The mixture should become thick and translucent.

Remove the pan from the heat and add the non-dairy milk and vegan margarine. Mix well with whisk to combine.

Pour the curd into the mixing bowl, and cover carefully with the plastic wrap. Adhere the plastic wrap directly to the top of the curd without leaving air space.

Refrigerate the mixture covered for several hours until fully cooled.

The mixture thickens as it cools.

Notes + Serving Tips

Use your lemon curd to top or fill a cake, fill a tart shell, roll it in a crepe, or just served with some whipped cream and berries.

Enjoy with a delicious Spiked Rosemary Lemonade.