Homemade Lemon Curd – Vegan & Easy!

[This post was first published on the 4th of July 2020 and updated on the 14th of July 2026]

This vegan lemon curd is the most silky, glossy, beautifully tangy lemon curd you have ever tasted! With no eggs and no dairy anywhere near it. It takes only 6 ingredients, 1 saucepan, and 10 minutes of your time. It goes in vegan lemon cake, on top of lemon cupcakes, spread on toast, on pancakes, and also eaten straight from the jar with a spoon when no one is looking. It holds its shape beautifully in layer cakes and tarts. This is the only vegan lemon curd recipe you will ever need!

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When I was a beginner baker back in the day before going vegetarian, I thought making lemon curd without eggs was going to be super complicated, or near impossible. And then one day I was having one of my favourite traditional Japanese food/drink called “Kuzuyu”, which has thick, silky, smooth texture and is made of kuzu flour and some sugar. And something clicked. Hmm, kuzu flour is a starchy flour, can I engineer this into curds?

So I took some cornflour and a handful of lemons, put everything in a saucepan, gave it a stir, and watched it transform into the most gorgeous, sunshine yellow curd. It worked! I made this vegan lemon curd recipe way back in the day when I just became vegetarian, like 2014. I’ve been using this bright, tangy, incredibly smooth, and completely addictive lemon curd for my recipes ever since. It is made with just 6 simple ingredients, comes together so quickly that you genuinely have no excuse not to make it!

Make it thick for spreading in cakes (I recently used this curd for my vegan lemon cake). Make it thin for drizzling over pancakes. Make it jammy for spooning onto scones. However you use it, this vegan lemon curd is about to become a permanent fixture in your fridge!

Main ingredients and substitutions

*Use room temperature ingredients unless otherwise instructed.

Oat milk: Oat milk forms the liquid base of this vegan lemon curd and gives it a lovely, creamy consistency without any overpowering flavour that might compete with the lemon. It works beautifully here because it has a smooth, neutral taste that lets the lemon be the absolute star. Other unsweetened plant milks such as soy or almond can be used as a substitute, though oat gives the creamiest, most neutral result for me.

Caster sugar: Caster sugar dissolves quickly and evenly into the curd as it heats, so it gives you a smooth, silky result without any graininess. It balances the sharpness of the lemon juice and brings the whole flavour together. You can adjust the amount slightly depending on how sweet or how tart you like your curd, just taste as you go.

Vegan butter: Vegan butter is what gives this lemon curd its gorgeous richness, gloss, and that classic, slightly indulgent quality that makes a great curd so irresistible. Use a good quality block-style vegan butter for the richest result, I love the one from Flora.

Cornflour: Cornflour is the thickening agent that replaces the eggs in this vegan lemon curd, and the amount you use determines the final consistency. 1 tablespoon gives you a thin, pourable curd that is beautiful for drizzling. 2 tablespoons gives you a jammy, spreadable consistency perfect for toast and scones. 3 tablespoons gives you a thick, set curd that holds its shape in layer cakes and tart cases. Arrowroot flour, tapioca flour, or potato flour can be used as a substitute in the same quantity.

Lemon juice: Fresh lemon juice is absolutely essential here and is what gives the curd its bright, sharp, clean citrus flavour. Always use freshly squeezed lemon juice rather than bottled. The difference is enormous, and in a recipe with such simple ingredients, every single ingredient needs to be the best it can be.

Lemon zest: Lemon zest is where the most intense lemon flavour lives, it’s packed with essential oils that give the curd a deep, fragrant citrus flavour that juice alone cannot achieve. Use unwaxed, organic lemons wherever possible, wash thoroughly and zest them finely so the zest melts smoothly into the curd as it cooks. 

Turmeric (optional): This is optional, but a tiny pinch of turmeric adds that classic, vibrant yellow colour to the curd that makes it look like the traditional egg-based version. You will not taste it at all, don’t worry! It is purely for colour.

Note: Substitution may change the final taste and texture of this recipe.

*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!

Recommended equipment for this recipe

Small to medium saucepan: A small to medium saucepan is all you need to make this vegan lemon curd. Avoid very thin pans like frying pans as the heat can be too direct and uneven.

Silicone whisk: A silicone whisk is essential for mixing all the ingredients together before heating and for stirring consistently as the curd cooks. Use a whisk made of firm white silicone (black ones have bad chemicals apparently so I like using white ones), as metal ones would scratch the saucepan and can damage it and leak chemicals into the curd. Very important. The whisking motion keeps everything moving and ensures the cornflour is fully dissolved into the liquid before it hits the heat, which prevents lumps from forming in the finished curd.

Zester or fine grater: A lemon zester or fine Microplane grater is what you need to get fine, fragrant lemon zest without catching the bitter white pith underneath. The finer the zest, the more smoothly it dissolves into the curd as it cooks.

Silicone spatula: A silicone spatula is brilliant for scraping the finished curd out of the saucepan and into the jar. It is also useful for scraping down the sides of the pan as the curd thickens to make sure nothing catches or burns at the edges.

Glass jar or airtight container: Once cooled, the lemon curd needs to be transferred to a clean glass jar or airtight container for storing. A sterilised glass jar is the best option as it keeps the curd fresh for longer and looks absolutely beautiful sitting in the fridge. I use Kilner jars. A regular airtight container works just as well if that is what you have.

Citrus juicer: A citrus juicer, a simple handheld press or an electric juicer, is perfect for extracting fresh lemon juice from your lemons. Rolling the lemons between your palm and kitchen top makes it easier to get juice, a little tip from me. 

*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.

How to make vegan lemon curd

Step 1: Combine all the ingredients in the saucepan

This recipe is one of the ridiculously easy recipes on my website, so let’s get making! Add all ingredients, the oat milk, caster sugar, melted and cooled vegan butter, cornflour, fresh lemon juice, lemon zest, and the optional pinch of turmeric, if using, to your saucepan. 

Before turning on the heat, whisk everything together really thoroughly until the cornflour is completely dissolved and the mixture looks smooth and well combined. This step is very important. Any undissolved cornflour will create lumps in the finished curd, and lumpy lemon curd is not what we are here for. Take your time and make sure everything is fully incorporated before you go anywhere near the hob.

Step 2: Heat and cook the curd

Place the saucepan over a medium heat and stir continuously as the mixture heats up. Keep whisking gently as it warms. After a few minutes, you will notice the mixture start to thicken, and then it will come to a gentle bubble. The moment it starts to bubble, reduce the heat to low and continue to cook for approximately 1 minute, stirring the whole time. The curd will thicken noticeably during this final minute and will look glossy, smooth, and absolutely gorgeous. 

Do not walk away from it during this stage, it all happens very quickly. If your curd feels a little thinner than you thought, don’t worry! It will thicken a little more while it cools down if you are using cornflour.

Step 3: Cool and transfer to a jar

Remove the saucepan from the heat and give the curd one final stir to make sure it is completely smooth. Leave it to cool to room temperature in the saucepan. Then carefully pour or spoon it into your clean glass jar or airtight container using your silicone spatula to get every last drop.

Allow it to cool completely before sealing the jar. It sets into the most gorgeous, silky, perfect curd as it cools. Transfer to the fridge once it’s no longer warm and cool to the touch. Enjoy!

Serving tips and ideas

• Spread generously on warm toast or crumpets for the most joyful, sunshine yellow breakfast that will genuinely make your morning bright from the start!
• Use as the filling in a vegan lemon layer cake alongside lemon buttercream for an absolutely showstopping cake. It’s addictively lemony and delicious.
• Make thick lemon curd and spoon into tart cases and top with fresh berries for beautiful, elegant mini lemon tarts that look like they came from a fancy patisserie!
• Use as a filling for vegan lemon cupcakes, piped into the centre of each one for a tangy surprise in the middle!
• Swirl over the top of a frosted cake or cheesecake for a beautifully yellow decoration that looks incredibly professional.

Expert tips and tricks

Whisk everything together before heating

This genuinely is the most important step in the whole recipe. If the cornflour is not fully dissolved into the cold liquid before the pan goes on the heat, it will cook into lumps rather than dissolving smoothly into the curd. Not what we want in any kind of curds! Always whisk everything together very thoroughly in the cold saucepan before you turn the hob on. It only takes an extra minute and makes all the difference to the silky smooth finish. 

Don’t leave it unattended once you start cooking

Lemon curd comes together quickly and once it starts to bubble, it can go from perfect to overcooked in a matter of seconds if you are not paying attention. Stay at the hob and stir continuously from the moment the mixture goes onto the heat. 

Adjust the cornflour to suit how you are using the curd

The amount of cornflour you use changes how the curd’s consistency. 1 tablespoon for a thin, pourable consistency that is perfect for drizzling and soaking into cakes. 2 tablespoons for a jammy, spreadable curd that is perfect on toast, scones, and pancakes. 3 tablespoons for a thick, firm curd that holds shape in layer cakes, tart cases, and anywhere you need it to stay put. Decide how you plan to use it before you start and choose accordingly.

The curd thickens as it cools

Do not be tempted to add more cornflour if the curd looks a little loose when it first comes off the heat. It will thicken quite a bit as it cools, and a curd that looks perfect in the warm pan will be noticeably thicker once it has had time to cool completely and sit in the fridge. If you over-thicken it while it is warm, you will end up with something far too stiff. If your curd turned out thicker than you want, you can try adding a tablespoon of plant milk and stir to thin. 

Use fresh lemons, always

I know I say this every time lemons appear in a recipe, but I will keep saying it. Freshly squeezed lemon juice and freshly grated lemon zest give you a brightness and intensity of flavour that no bottled product can replicate. In a recipe this simple with so few ingredients, the quality of the lemons you use is everything. Go fresh, always.

Use a digital scale to weigh ingredients

Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.

Recipe variations

• Make a lime curd using exactly the same method but swapping the lemon juice and zest for fresh lime! It would be amazing on coconut cake or served with a slice of mango cake.
• If you love oranges like I do, turn this into an orange curd by swapping the lemon for fresh orange juice and zest. 
• Add a pinch of ground ginger or a small knob of fresh ginger grated finely into the mixture before heating for a lemon and ginger curd that is warm, punchy, and lovely for any autumn bakes.
• If you want a summery tropical curd, try a passion fruit and lemon curd by replacing some of the lemon juice with fresh passion fruit pulp!
• Make a grapefruit curd using the same method with fresh pink grapefruit juice and zest for a more refreshing flavour.

How to store

• Room temperature: This vegan lemon curd is best kept refrigerated. At room temperature, it can sit for up to 1 day as long as it’s in a cool environment. For example, if you are using it at a gathering or serving it at a table spread. Beyond that, pop it straight in the fridge to keep it fresh and safe. If you live in a warm climate or are baking in the summer and your kitchen is hot, do not leave curd out at room temperature, as it can spoil quickly.

• Refrigerator: Store your vegan lemon curd in a sealed glass jar or airtight container in the fridge for up to 3-4 days. It will firm up a little more in the fridge, which is perfect if you are using it as a cake filling or a spread. Give it a gentle stir before using if it has been sitting for a day or two to bring it back to a smooth and silky consistency.

• Freezer: This lemon curd freezes well for up to 2 to 3 months. Pour it into a freezer-safe airtight container, leaving a little space at the top as it might expand slightly when frozen. Defrost overnight in the fridge and give it a good stir once thawed. The texture may be very slightly different after freezing but the flavour will be just as bright.

*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.

Q and A

Why is my vegan lemon curd lumpy?

If your lemon curd is lumpy, it almost always happens when the cornflour has not been fully dissolved into the liquid before the pan goes on the heat. Once the mixture starts to warm up with cornflour not dissolved properly, the cornflour can cook into clumps rather than dispersing smoothly throughout the curd. The fix for next time is easy though! Whisk everything very thoroughly in the cold pan before heating. If it has already gone lumpy, strain the warm curd through a fine mesh sieve and whisk again.

Why is my lemon curd not thickening?

If your curd is not thickening, usually it’s either that it has not been cooked for long enough, or there was not enough cornflour. Make sure you bring the mixture to a proper gentle bubble and cook for the full minute once it reaches that point. If it is still very thin after cooling, you can return it to the saucepan, whisk in a little more cornflour dissolved in a tiny splash of cold oat milk, and heat again until it thickens. Also remember that the curd thickens as it cools, so give it time before deciding it needs more thickening.

Can I make this lemon curd without a saucepan?

I haven’t tried making this recipe in the microwave, but I think some people make lemon curd in the microwave and it can work. I would cook it in short 30-second bursts and whisk between each one until it thickens. Having said that, I find the saucepan method much easier, so I always recommend the hob.

How do I know when the lemon curd is ready?

The curd is ready when it has come to a gentle bubble, you have cooked it for about 1 minute on a reduced heat, and it has visibly thickened to a consistency that coats the back of a spoon. Remember that it will thicken further as it cools, so it should look slightly looser than you want the finished curd to be when you take it off the heat.

Can I use this lemon curd in a layer cake?

Absolutely! I used this curd for my vegan lemon cake, and everyone LOVED the cake! For a layer cake filling, I would recommend using 3 tablespoons of cornflour to make the thick version of the curd so that it holds shape between the layers.

Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!

You will LOVE this lemon curd because it is:

• super easy and simple to make
• great for cakes and cupcakes
• pancakes and toasts
• refreshingly lemony

Want more recipes like this?

Try my other delicious lemon and dessert recipes you might enjoy!

• Lemon Pound Cake
• Lemon Poppy Seed Muffins
• Blueberry Lemon Muffins
• Lemon Sugar
• Lemon Muffins
• Lemon Blueberry Loaf Cake
• Lemon Buttercream Frosting
• Moist Lemon Cake

Visit the recipe page for more delicious recipes!

Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!

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