Vegan Lemon Curd (Eggless, Dairy-Free, Keto)

vegan lemon curd in glass jar with white spoon

5 from 3 reviews

The best and easiest Vegan Lemon Curd recipe! This eggless lemon curd is just 5 ingredients and made in 10 minutes! It's tangy and sweet, smooth and creamy, plus its dairy-free, gluten-free, keto, and sugar-free! This healthy homemade spread is perfect for baked goods like scones and biscuits, even pancakes and tarts!




  1. In a medium non-stick saucepan, whisk together the sweetener and starch so there are no clumps.
  2. Add in the turmeric, lemon juice, and optional lemon zest, before turning the heat on the stove to medium. Mix everything together until combined and the sugar has melted.
  3. Slowly pour in the coconut milk and continue stirring until you have a smooth, uniformly colored mixture. Stir the mixture every minute or so until it thickens (about 5-7 minutes).
  4. Remove the lemon curd from the heat and allow it to cool before transferring it to a jar or airtight container. Store in the fridge, up to 2 weeks, until ready to use.


  • The curd will thicken up even more as it cools. If it seems too liquidy, you may have made an error, so carefully add 1 teaspoon at a time, of extra starch.
  • If swapping the full-fat coconut milk with light canned coconut milk or another non-dairy milk of choice, your curd may need more starch to thicken properly OR you can add 2-3 tablespoons of vegan butter spread to make up for the lack of fat.
  • If you'd like to freeze leftover curd, store it in a freezer-safe container with at least 1/2 inch of space from the top of the container. Freeze for up to 3 months for quality. Thaw it in the fridge before overnight or until defrosted.


Keywords: vegan lemon curd, eggless lemon curd, dairy-free lemon curd, sugar-free lemon curd