4-Ingredient Vegan Lemon Curd
I have always been a fan of sour treats, so I knew I had to come up with a yummy Vegan Lemon Curd recipe.
This tangy vegan lemon curd is perfect for people who take the expression “go suck a lemon” seriously because they love the lip puckering taste. If you look forward to your morning lemon water, you will love this dairy-free dessert!
If you find lemons too sour, you can reduce the amount of lemon juice and lemon zest and increase the amount of coconut milk.
4 Ingredient Vegan Lemon Curd Recipe
(vegan, gluten-free, dairy-free, nut-free)
Prep time: 10 minutes | Cook time: 7 minutes | Chill time: 1 hour | Serves: 4
Ingredients
- ¼ cup arrowroot starch
- ½ cup full-fat coconut milk
- 1 ½ cup lemon juice (3 to 5 lemons)
- ¼ cup maple syrup
- 2 Tbsp lemon zest (2 lemons)
Directions
- Dissolve arrowroot starch in 3 Tbsp coconut milk.
- In a small pot, whisk together lemon juice, remaining coconut milk and maple syrup. Bring to a boil over medium heat stirring constantly, 6 minutes.
- Add lemon zest and arrowroot mixture and stir until the mixture thickens, 30 seconds. Remove from heat as soon as it thickens otherwise it won’t thicken.
- Pour the vegan lemon curd into heatproof serving dishes and refrigerate to chill.
I can’t wait to show you how easy it is to make this recipe! This recipe is sweetened with one of my favourite natural sugar substitutes, maple syrup! If you are interested in learning more about Natural Sugar Substitutes, check out my free 15 page Guide to Natural Sugar Substitutes.
Download my Guide to Natural Sugar Substitutes HERE.
- 1 ½ cup lemon juice (3 to 5 lemons)
- ½ cup full-fat coconut milk
- 2 Tbsp lemon zest (2 lemons)
- ¼ cup maple syrup
- ¼ cup arrowroot starch
- Dissolve arrowroot powder in 3 Tbsp coconut milk.
- In a small pot, whisk together lemon juice, remaining coconut milk and maple syrup. Bring to a boil over medium heat stirring constantly, 7 minutes.
- Add arrowroot mixture and stir until the mixture thickens, 30 seconds. Remove from heat as soon as it thickens otherwise it will not thicken.
- Pour the vegan lemon curd into heatproof serving dishes and refrigerate to chill.
I would like to have this recipe without vegan consideration, please. I searched this site for traditional lemon curd but it only showed the vegan option. Could you please repost without vegan ingredients or just list which ones would be replaced. I thank you~ Have a happy Easter
Unfortunately, I haven’t created a non-vegan version yet! When I do I’ll let you know.
Jesse,
Have you used the curd in a tart shell?
Thanks,
Deb
Hi Deb, I haven’t but that is a fantastic idea! You may have to thicken it a bit more but it should work really well and taste awesome.
Hi there!
Can I sub the arrowroot for another kind of starch, and if so how much do I use?
Thanks
Hi Nataly, it might work with 6 Tbsp instant tapioca or 3 Tbsp organic corn starch but I haven’t tried it so I’m not 100% sure it will work and I’m not sure what it will taste like. If you try it please let me know!