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logo-sara-kidd-vegan-baking (2)

Vegan Lemon Curd

By Sara Kidd March 14, 2019 32 Comments

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vegan lemon curd v2 this recipe

So for all those peeps that have no idea how to make a simple vegan lemon curd, this is the recipe for you. Seriously, who needs eggs?? This is easier to make and it tastes EXACTLY the same… Anyway, you can use this when you’re baking tarts, pies, cupcake and cake fillings or just to eat on toast. Vegan baking is has never been so easy.

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vegan baking, dairy free, baking, pastry filling

Vegan Lemon Curd


★★★★★

5 from 23 reviews

  • Total Time: 12 minutes
  • Yield: 1 makes almost 2 cups 1x
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Ingredients

Scale
  • 4 tbs corn flour (or corn starch if US) (You can use chickpea flour or arrowroot powder )
  • 4 tbs vegan butter
  • 350 ml lemon juice
  • 100 g caster sugar ((more if you like it sweet and not so tangy))

Instructions

  1. Melt butter in small saucepan
  2. Take off heat and mix in flour to form a paste
  3. Return to medium heat and add remaining ingredients and continue to stir until sugar has dissolved and curd thickens
  4. Take off heat and let sit for a minute before you use
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Category: Cake Filling, Citrus
  • Cuisine: Dessert

Keywords: dairy free, egg free, lemon, vegan, vegan baking, vegan cake filling, video

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Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

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EXTRA VEGAN BAKING TIPS

So here is this really boring part where I’m supposed to write my entire life story up until the moment I made this lemon curd like it was a miracle from a far away land….. vomit…. however my wonderful business partner has said it’s a requirement for SEO for my blog so more people find my recipes and bake vegan stuff. Which is why I started this whole thing in the first place SO instead I’m going to add all my tips from the YouTube episode so it’s not super boring….

TIPS FOR MAKING VEGAN LEMON CURD

1: For the flour you can either use chickpea flour or corn flour or even arrowroot powder — just note that some chickpea flours are a little grainy and you won’t get that smooth texture. I do find that chickpea flour has a better flavour than corn flour

2: You can use lemonade lemons to give a much sweeter curd if you can get your hands on some

3: If you like a very sweet lemon curd add extra sugar until you reach your desired flavour

4: For a creamier texture you can add 1/3 cup of coconut cream to the mixture before you heat it up.

Filed Under: Vegan, Basics, Classic Flavours, Frostings, Fillings, Buttercreams, Lemon, Nut Free, Recipe, Soy Free, Video Tagged With: vegan, vegan baking, vegan cake, vegan lemon curd

About Sara Kidd

Reader Interactions

Comments

  1. Emily says

    March 4, 2022 at 11:50 am

    Saraaaaaa. Please help me! I’m desperately seeking a vegan lemon curd for a wedding cake and I tried making yours and found it SO tangy. I added more sugar to make it sweeter, and more and more until eventually I’d basically made lemon toffee! How can I make a thick and sweet lemon curd 🙁

    Reply
    • Sara Kidd says

      March 5, 2022 at 7:13 am

      Hey Emily
      Start by adding 30g more sugar before it thickens. Taste it to see if it’s as sweet as you like. If need be add more.

      Reply
    • Alex says

      April 25, 2022 at 5:20 am

      Hello

      Is this pie filling bake-able? Will I be able to put it in the oven without melting?

      Thank you

      Reply
      • Sara Kidd says

        April 25, 2022 at 5:55 am

        No it will melt

        Reply
  2. Mem says

    November 13, 2021 at 9:40 pm

    Hands-down the easiest and tastiest lemon curd I’ve made. And my friends LOVED it!

    ★★★★★

    Reply
    • Sara Kidd says

      November 14, 2021 at 8:53 am

      Thanks Mem!

      Reply
  3. Hajer says

    July 28, 2021 at 12:44 pm

    Thank you for starting with the recipe FIRST, then going into the tips. It’s frustrating when I have to keep scrolling to find the recipe and see if I actually have any of the ingredients. I don’t usually care about all the other details until I actually look over the ingredients and methods and decide that I have everything I need (including time) to make the recipe.

    Reply
    • Sara Kidd says

      July 28, 2021 at 8:44 pm

      No worries! I know this can be frustrating. xo

      Reply
  4. Pragnya says

    May 7, 2021 at 5:38 pm

    Lolz..loved the part about SEO and not writing your whole life story and how this lemon curd changed your life!! Cracked me up! Your business partner is wise. I am a copywriter and totally understand the need for SEO in blogs and websites. I love recipe blogs and sometimes love to read the stories associated with the recipes. But most times I just want to get to the damn recipe😂 I loved your honesty here and absolutely love your recipes:)
    Thanks for sharing. I will be using this lemon curd recipe for filling between cake layers.

    ★★★★★

    Reply
  5. Irene says

    May 1, 2021 at 12:03 pm

    What a triumph! Delighted

    Reply
  6. Nicole says

    March 28, 2021 at 11:56 pm

    Hi Sara,

    Is this a freezable recipe? Also, does the curd stay put when sliced? Or will it seep once sliced? Thanks!!

    Reply
    • Sara Kidd says

      March 29, 2021 at 10:30 am

      Hey Nicole
      It’s a firm curd so it stays put. If you want it to be a little more runny add one less tsp of cornflour.
      It does freeze but you have to reheat it with a few tbsp of water and while whisking it, to return it to a smooth consistency.

      Reply
  7. Tora says

    March 18, 2021 at 9:00 pm

    Made this again today, but using passion fruit instead of lemon juice. Worked beautifully! Thank you so much for the useful and delicious recipe!

    ★★★★★

    Reply
  8. Erica says

    July 23, 2020 at 9:01 pm

    What is the white stuff that is piped around the edge of the rectangle tart in the above photo? I’d like to try that.

    ★★★★★

    Reply
    • Sara Kidd says

      July 29, 2020 at 1:29 am

      Hey Erica, it’s a simple buttercream xox

      Reply
  9. Isabelle Payne says

    February 2, 2020 at 2:27 pm

    Easy to make and deliskus! Thank you!

    Reply
  10. Meryl says

    February 2, 2020 at 7:09 am

    I absolutely love the lemon curd from this recipe. I kept it in the fridge with a spoon nearby and kept delving in. I used fresh lemons and it was a pure joy to eat. At some point I’ll actually use it for a lemon pie but it’s so good to eat just from the spoon!

    Reply
    • Sara Kidd says

      February 2, 2020 at 7:19 am

      Thank you so much for taking the time to write this xox

      Reply
  11. Naimita says

    February 2, 2020 at 4:41 am

    Incredible lemon curd recipe! It’s so delicious and easy to make!

    Reply
    • Sara Kidd says

      February 2, 2020 at 7:19 am

      Thank you so much, Naimita!

      Reply
    • Ashley Prendergast says

      September 5, 2020 at 9:05 am

      This is my go to lemon curd recipe. It’s easy and delicious. It responds well to little modifications like coconut cream and cocao butter for a creamy curd and sieved raspberries for a pink lemon curd.

      ★★★★★

      Reply
      • Sara Kidd says

        September 13, 2020 at 1:15 am

        Thanks so much, Ashley xox

        Reply
  12. Clare Mann says

    February 1, 2020 at 8:48 pm

    Refrigeration definitely helps with the setting but still soft. Nothing like fresh lemons. So easy to grow a citrus from a balcony!

    Reply
  13. Isabelle Payne says

    July 28, 2019 at 9:59 am

    Made this again, thanks Sarah! And apparently, according to my omni family, it tastes BETTER than lemon curd with eggs in it!

    Reply
    • Sara Kidd says

      July 29, 2019 at 8:15 am

      Aw amazing!!!! Thanks for letting me know xoxo

      Reply
  14. Caroline says

    April 24, 2019 at 5:11 pm

    Hi Sara
    Just wondering if the lemon curd can be refrigerated a couple of days before using it for the tart? I currently have plenty of lemons and want to process them as fresh as possible but will bake the tart probably only next week.

    Best wishes from Swirzerland
    Caroline

    Reply
    • Sara Kidd says

      April 25, 2019 at 11:04 pm

      Hi Caroline
      Sorry for the delay. I’ve been on holidays. Yes it will keep over a week in the fridge.
      Thanks xoxo

      Reply
  15. Joi Straaten says

    March 25, 2019 at 7:46 pm

    Does the tart need to be refrigerated after it’s made?

    Reply
    • Sara Kidd says

      March 25, 2019 at 10:54 pm

      As long as it’s in a cool place it should be fine left out.

      Reply
    • Sara Kidd says

      March 25, 2019 at 10:54 pm

      Refrigeration does help it set faster

      Reply
  16. Lamshe says

    March 18, 2019 at 9:37 am

    Do you have to use fresh lemon juice or can you use the bottle stuff ? If so approx how many Lemons for 350 mls juice? I realise it depends on size of Lemons but roughly Eg 10-12 12-15?

    Reply
    • Sara Kidd says

      March 18, 2019 at 11:24 pm

      I used bottled lemon juice from the store as it was more cost effective. Lemons are very expensive here at the moment. I think you could get away with 10 – 12 lemons. When I use fresh lemons I find it to be more tangy so you may want to add some extra sugar.

      Reply

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