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A jar filled with vegan lemon curd

Vegan Lemon Curd

Sweet and zesty vegan lemon curd recipe - perfect for a variety of recipes in vegan baking or simply served on freshly toasted bread.
Prep Time 5 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 2 cups


  • 1 small mixing bowl
  • 1 whisk
  • 1 medium-size saucepan


  • 1/3 cup vegan butter, unsalted (90 ml)
  • 1 cup fresh lemon juice (237 ml)
  • 1 cup tinned coconut milk (237 ml)
  • 1 tsp vanilla extract
  • 1 cup powdered sugar (130 g)
  • 3 tbsp cornstarch
  • 1/2 tsp agar-agar powder


  • Place the vegan butter, lemon juice, coconut milk, vanilla extract and powdered sugar into a medium-size saucepan over low heat.
  • Bring to a simmer whilst stirring regularly until the butter and sugar have dissolved.
  • In a separate bowl, whisk the cornstarch and agar-agar powder with a little water or plant milk (roughly 3 tbsp) to create a smooth slurry.
  • Pour the slurry into the saucepan and continuously whisk until the lemon curd thickens. This should take roughly 5-10 minutes.
  • Remove from the heat once your curd is thickening and transfer to an air-tight container (or use in a recipe).


Please note that the lemon curd continues to thicken as it cools down. 
It's important to stir until the curd begins to thicken, as both cornstarch and agar-agar need to reach a certain temperature to be 'activated'. 
Keyword easy lemon curd, egg free lemon curd, eggless lemon curd, homemade lemon curd, lemon curd recipe, vegan lemon curd