Vegan Lemon Curd

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Jars of creamy vegan lemon curd for a refreshing dessert

A few weeks ago, we had a brunch with some friends and lemon curd was on the table.

Lemon curd is so delicious, but it’s so not vegan-friendly. So I set off to make my own inspired version.

Fresh lemons and coconut milk for making rich and creamy vegan lemon curd

This 1-pot, 5-ingredient vegan lemon curd is like the real deal, and it’s delicious enough to eat right from the jar with a spoon – the sign of any good dessert.

It’s also naturally sweetened and requires just 30 minutes hands-on prep time before going into the refrigerator to set and thicken.

Cooking our vegan lemon curd recipe in a saucepan

The key to any good lemon curd is a ton of lemon zest and fresh lemon juice.

The creative part came with the base ingredients. And for that I went with coconut cream for rich, creamy texture, and arrowroot starch to thicken. To sweeten naturally, I went with a little maple syrup. Oh man, so good.

I imagine this would work well with lime juice and zest, too!

Saucepan filled with our creamy 1-pot vegan lemon curd
Jars of vegan lemon curd topped with fresh raspberries and lemon zest

This curd is the real deal. It is slightly more white in color because there are no eggs, but the lemon flavor is 100% there.

I hope you love this curd! It’s:

Perfectly sweet
& Seriously delicious

I was so pleasantly surprised at the way this curd turned out! The coconut flavor is minimal (to none), the lemon really shines through, and it’s not too sweet.

If you’re like me, you’ll want to enjoy this straight out of the jar, pudding style. But it also makes a delicious topping for waffles, pancakes and baked goods, like these Lemon Muffins!

Top view of three jars of creamy vegan lemon curd for a delicious refreshing dessert

If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!

Grabbing a spoonful of our naturally-sweetened vegan lemon curd

Vegan Lemon Curd

EASY vegan lemon curd with just 5 ingredients and 1 pot required! Creamy, perfectly tart, naturally sweetened! Enjoy straight from the jar, or add to waffles, pancakes, and baked goods!
Author Minimalist Baker
Jars of Vegan Lemon Curd topped with lemon zest and fresh raspberries
4.47 from 52 votes
Prep Time 5 hours 30 minutes
Cook Time 10 minutes
Total Time 5 hours 40 minutes
Servings 36 (1-Tbsp servings)
Course Dessert, Spread
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 7-10 Days


  • 1 14-ounce can coconut cream*
  • 2 Tbsp lemon zest
  • 1/2 cup lemon juice
  • 2 Tbsp arrowroot starch
  • 1-2 Tbsp maple syrup (plus more to taste)


  • Place coconut cream and lemon zest in a small saucepan and whisk to combine.
  • Add lemon juice and arrowroot starch to a small mixing bowl and whisk to thoroughly dissolve. Then add to coconut cream mixture and stir.
  • Lastly, add maple syrup (starting with lesser amount // 1 Tbsp as original recipe is written // adjust if altering batch size) and whisk again until well combined.
  • Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture. During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.
  • Remove from heat and taste and adjust seasonings as needed, adding more lemon zest for acidity/brightness, or maple syrup for sweetness.
  • Let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar (I prefer these) and cover with plastic wrap, making sure the plastic wrap touches the curd – otherwise a film may form.
  • Refrigerate for 5-6 hours, or overnight, or until completely chilled and set. Will keep in the refrigerator 7-10 days, though best within the first 4-5 days.
  • This is so delicious you can eat it straight, but it makes an especially delicious topping for muffins, pancakes, waffles and other baked goods.


*Our current preferred brand is Savoy Coconut Cream. While we used to recommend Trader Joe’s coconut cream, the formula has changed and we find it is no longer reliable. You can also try subbing full-fat coconut milk, but it will likely not be as thick and creamy. Try adding more arrowroot starch to help thicken.
*For all other substitution questions, check out our Recipe FAQ page.
*Nutrition information is a rough estimate.

Nutrition (1 of 36 servings)

Serving: 1 one-Tbsp servings Calories: 30 Carbohydrates: 1.4 g Protein: 0.3 g Fat: 2.8 g Saturated Fat: 2.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Sugar: 0.8 g

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    • Support @ Minimalist Baker says

      Hi Jenny, sorry to hear that! A thicker brand of coconut cream and making sure to cook until a visible ribbon forms should help.

  1. Romeo Romeo says

    I tried this, but I did mix your recipe with someone else’s. I liked that you didn’t use earth balance, but I am avoiding coconut milk and products. I used soy milk and cornstarch instead. I used small amount of sweetener. Again I liked your recipe the most because you didn’t use a lot of sweetener, other recipes uses way too much sugar! It did thicken up very nicely and quick for me. I will try it will arrowroot next time to see if it changes things up. I’ve never had dairy and egg lemon curd so I do not know what it’s suppose to taste like, but this vegan version is very nice tasting. I think this would work in baked goods like cake as well. It did seem firm up well, but I have to see how it thickens up tomorrow after it sits in the fridge. Thanks for the recipe, sorry that I changed things up a bit!

    • Support @ Minimalist Baker says

      Hi Faye, that sounds lovely! We haven’t tried it though so we’re not certain it will be firm enough. Let us know if you give it a try!

  2. Natalie Hamilton says

    Hi! I love your recipes! Can this be made as a plain custard without lemon or lime juice? I’m looking for a good vegan custard. Thanks so much.

    • Support @ Minimalist Baker says

      Hi Natalie, we haven’t tried it that way, but we think it would work. We’d suggest adding vanilla extract.

  3. Mar says

    I just saw a blackberry curd, it looked soooo lush an delish! But not vegan, so had to look around for a vegan lemon curd and use that as a basis. THANKS!!
    I want to use it in a cake 🔥

  4. katie says

    I was so excited to try (and eat) this!
    Just made it – followed and double checked recipe but it just will not thicken up for me.
    I used coconut cream from Thrive Market. I’ll refrigerate it as is and see what it’s like chilled. Any suggestions for how to use a runny version?
    Or what to do differently next time?

    • Support @ Minimalist Baker says

      Hi Katie, so sorry to hear it didn’t turn out with that brand! Perhaps refrigerating and more arrowroot would help?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work, but it doesn’t get *as* set / firm as a traditional curd. Let us know if you try!

    • Support @ Minimalist Baker says

      Hi Lily, we haven’t tried freezing it, but don’t think it would freeze well. Let us know if you try it!

  5. Kady says

    I’m definitely going to try this! I love lemon curd. Have you tried a vegan cranberry curd by chance? I’d love to find a way to make that as well.

  6. Shelly says

    Hi! Would this curd work well as a filling for a vanilla cake? I’m looking to do lemon curd, raspberry, and blueberry fillings with cashew-vanilla icing. Any input is greatly appreciated. Love your recipes!! Thank you

    • Support @ Minimalist Baker says

      Hi Shelly, thanks so much! We think if you thickened it enough (by cooking longer) and used a high fat coconut cream, it could work as a layer between cakes, but we wouldn’t go super thick. Let us know if you try it!

  7. Karen says

    This vegan lemon curd is so wonderful! I used Let’s Do Organic organic heavy coconut cream. Like many others, I didn’t get a ribbon, and I didn’t have much time to spare so I just cooked it (stirring regularly with a spatula) for about 20 minutes and then let it rest and then put it in the fridge overnight. It was set beautifully the next morning.

    Also, I stuck with 1 Tbsp of maple syrup. The next morning tasting it direct from the jar I thought maybe I should have added more maple syrup. However, when I used the lemon curd on a scone it was just the perfect amount of sweetness.

  8. Claire says

    Turned out delicious!

    I’m not sure if the recipe really specified how long it would take to simmer down the mixture, but it took near to an hour for me with regular mixing. I added a little extra raw sugar to make it taste more similar to the supermarket ones.

    Turned out a lovely golden colour because of the maple syrup. Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! Depending on the consistency of your coconut milk it can take a while!

  9. Helen says

    Would there be a way to do this curd without heating it on the stove? Would blending the ingredients in high speed blender work?

    thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      the magic of heating is it activates the starch and that’s what helps it thicken! But you could try something like this instead.

  10. newlyvegan says

    Hi! I made this today and really bummed it didn’t work out. It didn’t thicken at all and was really runny. I didn’t want to add any more arrowroot as it was starting to taste a bit starchy. Any tips on how I could have messed up such a simple recipe?! LOL.

    • Support @ Minimalist Baker says

      Hi, so sorry to hear it didn’t work well! Did you use coconut cream or coconut milk? Coconut cream will make it thicker. Hope that helps!

  11. Helen Silberg says

    Looks yum! I would like to use this recipe for a vegan lemon tart. Is this recipe suitable for a 24cm tart. Also can you suggest an equally yummy pastry base for a vegan tart.

  12. Elysia says

    I love lemon curd and was so excited to find this vegan recipe! I made it tonight, replacing arrowroot with cornstarch, and the texture seems to have come out great. I’m using this in place of the tofu cream for the No-Bake Lemon Cookie Fruit Tarts!

    One issue: I’m not a big fan of overly sweet curd, or overly sweet desserts in general, but 2tbsp of maple syrup left mine soooo tart. It was as if I hadn’t put any sweetener at all. I ended up adding a total of around 6tbsp, and then adding more starch to make up for the extra liquid – but I don’t see anyone else having this issue from the comments. Am I unknowingly using a low quality maple syrup, or do I have some crazy lemons?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, good question! Sweetness is definitely up to preference. I’d say next time potentially scale back on amount of lemon on the front end!

  13. Jennifer says

    With Shelter In Place in effect, I’ve been cooking more and wanting to use up the dozens of lemons ripening on my tree out back. I am so happy to have found this recipe. It’s SO easy and SO tasty! Thank you so much. I can make up a batch during my “morning 15-minute break of teleworking, and it’s cooled and ready to be topped with fresh raspberries for a wonderful, perfect after-dinner treat. BTW, I used a can of full fat coconut milk and doubled the arrowroot starch and it was to our liking.

  14. Zephra says

    Are you putting the entire can of coconut cream in the pan(Ncluding the liquid), Or just a solid cream part from the top portion?

    • Support @ Minimalist Baker says

      Hi Zephra, only use the coconut cream. But we used a whole can of coconut cream. So if using coconut milk, you would need to use multiple cans.

  15. Hope says

    I’m trying to find a good vegan version of traditional British/Scottish lemon curd to go on scones. Would an “Organic Heavy Coconut Cream” work?

    Like this: Let’s Do Organic Heavy Coconut Cream, 13.5 Ounce

    • Support @ Minimalist Baker says

      That might work. That specific product is a very thick coconut cream, so it could be a little too strong/thick. But let us know if you try it!

  16. Kaisa Weathers says

    Hi, I’m very interested in this type of cooking for my new son-in-law. However I was not able to get the ribbon like texture. I even added about a half a teaspoon more arrowroot starch. I tried turning up the heat but still no ribbons. I stirred for 50+ minutes. Any suggestions?

  17. Michelle says

    Oh my! Tangy deliciousness and I’m not even a fan of lemons. I only picked up lemons as my 8 year old baby looked longingly at a box of lemon bars on Sunday. I picked up a bag of lemons then later realized that I am on a no-baking fast during the Lent season. This lemon curd is my solution to that! Thanks again, Dana! ❤️?
    Oh my modifications: used almost 3/4 cup of lemon juice, and basically a little more than all the quantities of the ingredients since I used more than 1/2 cup of lemon juice

  18. Maureen says

    Followed every step exactly, but tripled the recipe. Sadly I couldn’t get it to thicken after over an hour at the stove. Finally turned off the heat and decided it will be a liquid sauce over pancakes.

  19. Michelle says

    I made a passion fruit curd based on this recipe and it was fantastic! In place of lemon juice, zest and maple syrup, I used a passion fruit nectar reduction and a splash of vanilla, and since I didn’t have arrowroot starch on hand, I just used the same amount of corn starch. The curd thickened nicely and the flavour was incredible! I used it between layers of chocolate cake and it cut the richness perfectly. Thank you for posting this recipe!

  20. sigret says

    I followed the recipe exactly and ended up with a rubbery ball that wont cling to the spoon and is like eating some kind of strange halloween food that is completely inedible. I threw the whole lot into the garbage can.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s so strange! Assuming you didn’t modify anything, I’m not sure what went wrong as no one else has experienced this issue. Sounds like it was potentially overcooked or too much starch was added?

  21. Mel says

    Taste was great but wanted color of traditional lemon curd so added some turmeric powder. Worked a treat with minimal change to flavor.

  22. Justin Stevens says

    Hi, I tried to make this today. The only change I made was using meyer lemons, otherwise it was verbatim, trader joes coconut cream, maple syrup. I cooked this for almost an hour and could never get it to ribbons. After about 30 minutes, i squeezed another 1/2 (regular) lemon and another teaspoon of arrowroot. After about 45 minutes, another half lemon and 1 teaspoon of tapioca… and still it would never firm up. after an hour of cooking i took it off of the heat and let it rest. It’s now (still warm) in the refrigerator covered with cling film but still sloshy.

    We’ll see after it chills overnight. I was hoping to serve this for dessert monday evening…

    Any thoughts?


    • Support @ Minimalist Baker says

      Hi Justin, Trader Joe’s has changed their formula in recent years and we think that could be part of the problem. We now prefer Savoy Coconut Cream. We’ll take another look at the recipe and see what changes can be made. In the meantime, we’re hoping chilling will help. Otherwise, maybe even more arrowroot?

    • Justin says

      Hi! Happy to say this firmed up nicely in the fridge! Although I really wanted ribbons and maybe cooked it way longer than i needed…

      I’ll try again as written. Tasty and tart!


    • Maureen says

      Exact same thing happened to me. The only thing I did differently from the instructions was triple the recipe. Never got it to thicken, and checked multiple times to make sure I tripled each ingredient.

    • Support @ Minimalist Baker says

      Hi Melanie, we haven’t tried any other milks/creams in this recipe and aren’t sure how it would turn out. Cashew cream would likely be the best option. You may need to add additional arrowroot to help it thicken. If you do some experimenting, we would love to hear how it goes!

  23. Dawn says

    This tasted good, but I was shocked to see how much sugar was in the coconut cream. I have never used coconut cream before, and don’t know if all coconut cream has this much sugar, but the only brand I found at my local grocery was Goya, and it had 18 grams of sugar per a 2 tablespoon serving! Plus, 4 grams of saturated fat per 2 tablespoon serving.


    • Support @ Minimalist Baker says

      Hi Dawn, the coconut cream we use does not have any added sugar and therefore has a much lower overall sugar content. We like this brand. Hope that helps!

  24. Norma says

    Great recipe. Good idea to hold off on the 1tablespoon of Maple Syrup for adjustment later. I guess I need to double the receipe for a 9” tart?

    • Support @ Minimalist Baker says

      Hi Norma, this recipe makes about 2 cups, so depending on how much filling you like for your tart, that could be enough or you may like to double.

  25. christine simmons says

    hi Dana, I am wondering if I put my finished mix into hot sterilized jars and seal them, should it not keep for quite awhile? like when making pickles, jams etc……many thanks

    • Support @ Minimalist Baker says

      Hi Christine, we’d say because the coconut milk is perishable it still needs to be refrigerated. Hope that helps!

  26. makemineirish says

    Given that the dairy and eggs have been omitted, what are the refrigeration requirements? I understand that it is still a perishable product, but how much so? I would like to utilize this a filling in a layer cake, but am curious as to whether it could be kept on the countertop for several days as you would with a jam-filled option (rather than the refrigeration that a “real” curd would require).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say b/c coconut milk is perishable it still needs to be refrigerated. Hope that helps!

  27. Elana says

    After trying this recipe out, while I truly believe the amount of lemon flavor was perfect, I don’t see arrowroot being the ideal starch for this desert. I also personally increased the amount of maple syrup given the entire can of coconut milk. Arrowroot makes this lemon curd rather slimey and stringy, and now that I’ve attempted this with the hopes that I didn’t need to go to the store to get tapioca or cornstarch, I guess it’s been confirmed why the entire internet agrees that arrowroot isn’t right for creamy things. It also never entirely firmed up for me or reached a stringy stage before I added a touch more arrowroot. That said, I appreciated the simplicity of the recipe. I hope you try out some other startches and tweak this one for us, because otherwise the flavor is great!

  28. Amanda says

    This looks lovely! Is this “sturdy” enough to use as a filling between layers of a cake (like you would use traditional lemon curd)? I need a vegan, nut-free recipe, so this would be perfect if it works (anything with cashew cream is out). Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think if you thickened it enough (by cooking longer) and used a high fat coconut cream, it could work as a layer between cakes, but I wouldn’t go super thick!

  29. Manda Lynn says

    Hi there! I saw back in 2016 someone asked this same question, but there was no response. Do you have any suggestions for subbing out the coconut cream? It just really doesn’t agree with me so I would like to use a different milk/cream if possible. What are your thought? I was even contemplating trying to make my own cashew cream at home and see if that works, but that sounds a little ambitious for a jumping off point. Thank you!!!!!!

    • Support @ Minimalist Baker says

      Hi Manda, we haven’t tried any other milks/creams in this recipe and aren’t sure how it would turn out. Cashew cream would likely be the best option. You may need to add additional arrowroot to help it thicken. If you do some experimenting, we would love to hear how it goes!

    • Support @ Minimalist Baker says

      We haven’t tried that, but it should work! If you give it a try, we would love to hear how it goes!

  30. Dianne Fritsche says

    Hi again,
    So looking over all my ingredient, my can of coconut cream is 13.5 oz. But I wouldn’t think that would cause it not to thicken unless 1/2 cup lemon juice is too much. I decided to take out some of the cream and add a teas. more arrowroot and added it, but the consistency is the same. I guess I will just let it cook now and report back with the results. Also, no my arrowroot is not expired and I did not boil it while making this. :)

  31. Dianne Fritsche says

    I am in the middle of making this right now. It tastes great and is silky but…I am not getting any ribbon? I do not think it is thickening enough. I am wondering if I should just keep cooking and cooking and if so for how long? :)

    • Support @ Minimalist Baker says

      Keep cooking at a low temperature until it thickens. The texture of different coconut creams can vary and impact the cooking time. We recommend the brands in this post. Hope that helps!

  32. Jess P says

    I follow keto diet but would like to try altering this recipe. We cannot have arrowroot/cornstarch, honey or lemon juice. I want to use lemon essential oil to replace some of the lemon juice. I have used xanthun gum in the past for thickening custard desserts. Thinking that will work for the arrowroot. But by omitting the honey I wonder if I should use canned coconut milk for more liquid. What are your thoughts?

    • Support @ Minimalist Baker says

      Hi Jess, we aren’t sure how it will turn out with these modifications. We think you may need to add stevia to replace the maple syrup or it will be very tangy. If you give it a try, let us know how it goes!

  33. Tiffany says

    I’m currently dreaming up ideas for dessert on Christmas Eve. Thinking a Cranberry or Pomegranate Curd tart might be delicious but I can’t find a recipe for vegan versions. Do you think I could swap out the juice in this recipe for one of those?

    • Support @ Minimalist Baker says

      I would think that should work but can’t say for sure as we haven’t tried it ourselves.. if you give it a try, report back on how it turns out!

  34. Zahava says

    The flavor was delicious. but the texture was rubbery. I might try it with a different thickener, perhaps cornstarch, tapioca, or potato starch. have you tried it with any of these?

  35. Isabel says

    Please could you tell me when referring to 1 1/4 ounces of coconut cream you are referring to the equivalent of 35.5 ml? Sounds very little amount to me.

    Thank you for your reply. I am looking forward to making your recipe for lemon curd !

    Best wishes, Isabel

  36. sue Daniels says

    I made this but my can of coconut cream was 400ml it didn’t matter I followed the rest of the recipe using cornflour instead. It thickened well and tasted good. I would love it to look more yellow but I suppose shop bought curd uses colouring in it! Will definitely make this again. Thanks

    • Antoana Petkova says

      You can use a tiny amount of turmeric. It has to be the tiniest amount though, because this way you won’t taste it while it still gives a very pale yellow colour.

  37. Mich says

    Just before I make this, I was wondering if you have any recommendations for canning/preserving this?
    I normally do this with jam and wondered if you have ever tried with lemon curd.

    Many thanks


    • Support @ Minimalist Baker says

      Hi Isabelle! We haven’t tried using sweetened condensed coconut cream and can’t say for sure. We recommend keeping the maple syrup in the recipe but if you experiment with it, report back on how it goes!

  38. Lena says

    Just made this and oh…my…god…After scooping it into a jar, you best believe I licked the pot clean.

    A few alternations:
    1. coconut milk + a lil more corn starch
    2. white sugar
    3. more lemon

    Worked perfectly. This is dangerous stuff. My head says, REGRET! My heart says, HEAVEN!

    • Support @ Minimalist Baker says

      The coconut flavor is minimal (to none), the lemon really shines through, and it’s not too sweet.

  39. Terra says

    Would you recommend this as filling for a lemon tart? And if so, what kind of crush would you suggest?

  40. KMS says

    Sounds delicious, but I keep running into the same problem looking for vegan dessert ideas/components: our son is allergic to coconut. So many good dairy substitutes use coconut milk or cream. He also is allergic to tree nuts and peanuts, so nut milks are not an option. Have you ever been able to successfully thicken or increase the fat content in recipes using soy milk to make them “work” where the consistency is crucial? Thanks for any advice you have!

    • Support @ Minimalist Baker says

      Hi Krysten! Sorry to hear you didn’t have success with this one. Did you change anything in the recipe?

  41. Becky S says

    Does the coconut cream have to be drained first or do you put the whole can in? (I’m using Thai Kitchen brand)

  42. Janelle says

    I have an allergy to coconut (yes, sucks, I know)… wondering if using a cashew or macadamia butter or even cocoa butter would work with this. Looking for some opinion weigh-ins please!

  43. Martine says

    The taste is very nice, but the texture is totally weird. Slimy. A bit like glue. It is like lemon-snot. I couldn’t eat it. Maybe I did something wrong?

  44. Jessica says

    Oh thank you, my dear Minimalist Baker! I was watching a cooking show (which always makes me want to run to my own kitchen) in which they made lemon merengue pies. I realised I hadn’t had lemon curd in forever, and definitely not since I changed to a plant-based diet. Thanks to a quick Pinterest search, your familiar name popped up and I knew it would be a success! It is lovely and bright and fresh and SO delicious! This also came just in time for “pancake day”, so our pancakes were smothered in this lovely curd – a new favourite!

  45. Elaine Giesbrecht says

    I used cornstarch and this dessert turned out perfectly. I loved it. I poured the lemon curd into small liqueur cups then covered with cello wrap. After cooling for several hours and before serving I topped the curd with coconut whipped cream (the kind you buy in a spray can) and fresh blackberries. It was so delicious and I’ll definitely be making this again. This is a great Vegan option

  46. Olga Ortega Cain says

    Hi! What can I use instead of arrowroot? I can’t find it in my town! It looks delicous and I reallly want to try it

  47. Debbie says

    I bought a box of Meyer lemons that looked like ideal specimens for my first attempt at a vegan lemon curd. I admit to a degree of frustration that probably could have best been avoided with a little hand-held juicer that I will invest in before my second attempt. It took a lot longer than the suggested 10 minutes to cook to the point that curds were forming, closer to half an hour even after I increased the temp to just a little below medium. Maybe it is different with gas burners? In any event, with lots of stirring and a meniacal dedication to seeing it through to the bitter end, it got to the cooling for 15 minutes and then testing for taste. I made no adjustments. The Meyer lemons shone through like diamonds. I did use a little vanilla. What recipe doesn’t benefit from it? And now it tries my patience as it cools in the fridge. Based on the sneak-peek I had when tasting it, I’m sure this will be worth the wait as well as all of the effort. If I can add it to donuts, it will cure one sore spot of being a vegan. Thanks for sharing this!

  48. Laura says

    Hi Dana,
    I just made this recipe and tweaked the tartness to my liking. I used cornstarch to thicken and worked just fine. I was surprised that you barely taste the coconut flavor once its chilled. I served it with blueberry compote and sweet potato pancakes. My grand daughter couldn’t get enough of it and is already asking for me to make it again. Our new favorite breakfast or desert. Thank you!

  49. Kim says

    Will this recipe work as a pie filling? I’m hosting Thanksgiving this year and have several lemon fans, as well as several vegans.

    • Support @ Minimalist Baker says

      Hi Davin! We don’t recommend freezing it. It will keep in the refrigerator 7-10 days, though best within the first 4-5 days.

  50. Tammy says

    Hi Dana,
    First of all I wanted to say over 5 years ago when I first became gluten-free I made your carrot vegan muffins for the holidays and everyone was devouring them!!! I make your recipes all the time and they are so wholesome and delicious! I really want to make your custard but I’m on the verge of giving up! Everytime I attempt to make a vegan custard I’m stirring for hours and it doesn’t thicken or I overcook it and it’s clumpy and I basically throw a burnt gloppy mess in the garbage! What a waste! Please help me see what I’m doing wrong! I follow the instructions exactly put it on med fire it starts to boil then I lower it to med low and it takes forever to thicken up , sometimes it stays liquid, sometimes I reboil it even on max and it never thickens afterwards! I’m wasting hours in front of the stovetop! How often am supposed to stir ? I stir every minute to prevent burning. Also, if I succeeded to sort of to get a custard but the bottom is burnt should I throw out the entire thing?

  51. Tamara says

    I made this and it came out pretty stringy (almost like melted mozzarella). I really did not enjoy the texture although I thought the flavor was really great. I used all of the ingredients exactly as listed. I wonder what I could’ve done wrong to make it come out this way?

    • Martine says

      This happened to me to. It was like slimy. Melted mozzarelle, like you say. Taste good, but I didn’t enjoy it because of the texture.

  52. Lisa Loney says

    I’m wild about this recipe, Dana, and so is my 11 year old daughter! As dairy-feee eaters, and refined sugar concisous bakers, we needed this. I doubled the maple syrup because I’m using this in a lemon meringue pie for my mom’s birthday, but we tasted it with just the two tablespoons of maple syrup and liked it that way, too. Can’t wait to make another bowlful for our waffles and pancakes. Really, really, really tastey! Thank you, Dana!

  53. Lila says

    I’m about to make your coconut vegan cream pie but initially I wanted to find a recipe for a lemon pie using coconut cream. I’m wondering if this lemon curd would work as a pie filling and I can just top it off with a coconut cream meringue. What would you say?

    I love, love, love your recipes!!!

  54. Tasch says

    I love your recipes!
    I was wondering if this would be firm enough to use as a tart filling with a vegan jelly-like top?
    Thanks, Tasch x

  55. Paul says

    Just made this – had to double the maple syrup – I must have really strong / sour lemons or the maple syrup wasn’t very sweet… lol

  56. Signorina Ricci says

    Thanks for this! I love lemon A LOT and lemony desserts are my absolute favourite <3
    Do you have any idea about how many days it last in the fridge?

  57. Carol says

    Made this with some of the lemons given to me from a friend. Delicious and creamy! Super easy and fun to make. It made about 2 and a half little jars and I’ll give one away for a gift and keep the rest for my hubby and me to spread on muffins.

  58. Ann says

    I have made this vegan lemon curd twice now, and it’s an outstanding recipe, simply genius Dana! Thank you so much for sharing your culinary masterpiece with the rest of us! I used cornstarch and more of it as I didn’t have any arrowroot on hand and the extra cornstarch firmed it right up when it seemed too runny initially. Some in my family can’t have eggs, gluten or dairy and it was definitely not missed here!

    • Ann says

      I forgot to mention; (forgive me if this is obvious) several posts are questioning about draining the water from the coconut cream. If coconut cream (it’s not coconut milk in the can) is used, I found it does not have to be drained, but if starting with the coconut milk in the can instead of the coconut cream in the can, it will definitely have to be drained and two cans will be necessary to get the same amount of “cream” that is on the top of canned coconut milk if you refrigerate it for several hours, or can be scooped out and used if you drain the “water” from the coconut milk. Do not throw the water away it can be used in many recipes. Hope this helps.

  59. MJ says

    I LOVE lemon curd but love when everyone gets to eat my desserts more. I baked for my parents and siblings for about 5 years, then recently started bringing my desserts to family events and parties. After my anorexia I wanted to start making more vegan dishes to help me recover. I’ve been baking vegan for about 2 years but one thing I never stopped eating was lemon curd. It’s my birthday and I wanted to make a lemon curd tart (my favorite) but some of my family is vegan and they know how great my desserts are, I don’t want them left out! So I searched the internet for vegan lemon curd. This recipe along with extra corn starch worked great as a tart, the taste and texture were less of a lemon curd and more of a posset, a dessert even better tasting than lemon curd. I added a blueberry-chia compote to the top. Thank you and maybe you could try making a vegan posset sometime in the future (a posset is made of three basic things: heavy cream, sugar, and lemon, lime, or passion fruit)

  60. Kristen says

    I tried this recipe today. It didn’t thicken up for me using the arrowroot starch so I added 2 Tbsp of cornstarch dissolved in a bit more lemon juice and reheated for a few minutes, and it thickened up very nicely. I also added a pinch of turmeric to get that nice yellow color. This will be a great addition to spring desserts!

  61. Danielle says

    I made this to use between a lemon layer cake with a coconut cream cheese frosting (all vegan)! I used tapioca in place of arrowroot but that’s the only modification. It was tart but paired perfectly with the cake and frosting! Love this recipe!

  62. Nithya says

    Hi Dana, I gave this a shot today, and the “visible ribbon” appeared before the mixture had even started bubbling. So I kept cooking it, and it never got back to that jiggly, ribbon stage…I ended up adding a bit more arrowroot slurry to the mixture, and cooking it for a couple more minutes. Gonna stick it in the fridge soon and see whether it firms up!

    My question is: is it possible to overcook this, and is that what I did?

    • Support @ Minimalist Baker says

      Hi! As long as you didn’t cook it for great amounts of time over what the directions say, you should be good. Let me know how it looks once you’ve chilled it! It should firm up!

      • Nithya Rajasekaran says

        (I did >_<) It thickened up slightly, but was still pretty gloopy. Not sure what the texture of lemon curd is supposed to be but it didnt really look like your picture. Tasted great though-used it to fill a lemon meringue cake!

  63. Melody says

    Perfect! I used coco milk and corn starch (kind of doubled the starch to get something thick enough).
    It is really tasteful, very lemony !

  64. Anne-Marie says

    Its in the fridge, so excited, tweaked it until it was perfect for me, delicious! thanks for sharing the recipe. Xx

  65. Vince Agustin says

    This seems so close to creme brulet. Have you ever made a vegan version of creme brulet? This lemon curd recipe seems simple and elegant. I can’t wait to try it ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Depending on what kind of coconut you use / how thick your mixture is before simmering, somewhere between 10-20 minutes.

  66. Abigail Smith says

    I’m making limoncello for Christmas gifts and thought lemoncurd would be great with all the leftover lemon juice.

    Have you tried freezing/defrosting this recipe?

  67. Kimberly says

    I turned this recipe into the filling for a lemon Meringue pie. Yum! It turned out incredible! I was actually quite impressed with this recipe & with myself, after this one. Delicious custard =scrumptious pie! Thank you for the recipe. I did add extra arrow root powder to firm it up a good bit more, and not become a runny mess after slicing it. Success! Truly delightful, I find your recipes & blog. Thank you again.

  68. Janice says

    So… I LOVE your recipes. But more recently I’ve been laughing hysterically because each recipe I actually try I basically end up substituting every single ingredient for something else. Allergies, LOL.

    For this one I’m going to try grapefruit or orange for the lemon zest & juice, cream for the coconut, golden cane sugar syrup for the maple syrup, and minute tapioca (which is tapioca starch) for the corn starch. Wish me luck!

    If it works i’ll post it on my blog

  69. Erica says

    This looks great! I visited the FAQ page, but still have a question… Instead of coconut cream, do you think I can sub in almond milk or almond creamer and add even more arrowroot to thicken? Thanks!

  70. Ankita says

    Hi Dana,
    Is arrowroot powder and starch the same thing?
    Also if it can be used as piping for some tars? how can it be stabilized, I mean instead of gelatin can we use agar agar and in what ratio.


  71. Lisa says

    This is so great because one thing I miss lately is lemon meringue and with aquafaba as your egg whites now we have a complete recipe. Can’t wait to try this. Thanks!

  72. Laura says

    This recipe looks so great! Does anyone know if I can use agar agar in place of the arrowroot?
    Thanks so much!!

  73. Daela says

    Just now licking the jar clean…. I made this a couple days ago and it is DELICIOUS. It’s such a treat on fresh fruit and even on it’s own that I never even got around to putting it on pancakes like I originally intended…oops!
    I did make a few changes, though: I really have a sweet tooth, so in addition to the maple syrup I blended a couple extra tablespoons of organic cane sugar to make powdered sugar. I also used a pinch of salt and a couple drops of homemade vanilla extract. This is so amazing I’m going to have to make it again to make my pancake plan a reality. >:)

  74. Caterina says

    This stuff is dangerous! It hadn’t even cooled and I was scooping it out of the jar to eat it (I had plans on spreading it on a pancake but the spoon didn’t make it past my mouth). So so insanely delicious, I have immediately saved this recipe. My only change was to increase the arrowroot to 4 tbs as it didn’t seem to thicken as much as I anticipated. Having said that I’m in Australia and I think our cup & tbs measurements are not quite the same as the US so maybe I should have used the mL and grams to measure. Either way this is so delicious!! I’m so glad to be able to eat lemon curd again!!

  75. RecipesOnBoard says

    Love this recipe. I have made this recipe only once and it turned really good. Since I did not have arrowroot, I used corn-starch. My family loved it.
    Thanks for Sharing :)

  76. Jacki says

    I’ve made this recipe a handful of times. I love it every time. I learned how to make vegan crepes & am hooked. Thank you for sharing such great recipes. I plan to purchase your online book too.

  77. Cathy K. says

    Hello. Many other recipes that use coconut cream drain the coconut water from the cream, this recipe dosen’t specify. Do i just put the whole can in? Thanks!

  78. Lindsay says

    This is so amazing, I don’t even have words. I recently had to switch to gluten free and dairy/egg free. It’s been difficult (the egg thing is killing me!) but I decided to try this recipe yesterday for a little treat. I love lemon and I love any kind of lemon pie… so I went on the hunt for some gluten free, vegan graham crackers (much harder than I thought!) and found some by Schar. I crushed them up with some cashews (a take on a traditionl pie crust) and put them at the bottom of a small bowl and then poured some of this lemon curd on top with some raspberries (because the photo above just looked so pretty). One word – epic. This is now going to be my go-to dessert recipe. I bet it would be insane to make it into a trifle with the graham crackers and curd and raspberries… and I bet I could take it to a party/picnic and no one would know it was GF and Vegan.

  79. Margaret says

    I’m assuming I missed something or did something wrong. I made the lemon curd this afternoon, only thing I had to sub was the maple syrup, used agave instead. It’s been in the fridge for almost six hours, and has the consistency of elmer’s glue, and a really weird mouth feel. I’ve made regular lemon curd on a regular basis, and this is just, well kinda gross. It doesn’t taste bad but the texture is really off-putting.

  80. Chrissy says

    Does this recipe keep well without refrigeration? I was hoping to use the curd to make mini fruit tarts and serve them at a BBQ. Thanks!

      • Chrissy says

        I made this with coconut cream and cornstarch. Filled shortbread tartlets with the curd and it was absolutely outstanding. Thank you for a wonderful recipe.

      • dumbledad says

        Why is the length of time it’ll keep for so different from egg based lemon curd? Is it the heating time, the amount of sugar, or something else?

  81. Samantha says

    Hi Dana! Long time lover of the blog. LOVE this recipe. I’ve been thinking about using it in a pistachio creme brulee (hoping to recreate a dessert I had on vacation). But I was wondering, have you thought about trying aquafaba to make this into a vegan lemon meringue? I think it would be interesting to try it out. I just heard about aquafaba very recently (as in today), but I haven’t seen any mention of it here yet.

    Looking forward to your next recipe. Ciao!

  82. Margie says

    I run a BnB catering to any dietary need. I made this today for a breakfast. I doubled the lemon zest, and added an extra 1/4 c of lemon juice to get the tartness I wanted. I think it tastes great, thank you!

  83. Meggan says

    Substituted Tapioca starch for arrowroot and it worked great. Added 2 tablespoons of coconut sugar to the 2 Tbsp of maple syrup, which really helped up the brightness of the lemon! Or maybe I just have a stubborn palate. Thank you! This is going to be a great birthday gift for my lemon loving egg allergic father in law.

  84. Brenda says

    Can this lemon curd be used to make lemon meringue pie? How? My favorite pie! But I’m lactose intolerant!

  85. Dvir says

    Hi Dana,
    This looks great and I want to include it in my Passover dessert.
    We don’t have Arrowroot here in Israel.
    Can I substitute to cornstarch? If so, for how much?

    Hope you can answer me :)
    Thanks, I love your blog and enjoy all the gluten and sugar free options. Please keep it up :)

  86. Jared says

    Where do you buy your arrowroot starch from? Is it the same as arrowroot flour? Thank you! Your recipes are the best!

    • Lindsay says

      The brand Bob’s Red Mill makes (?) it. I got mine at Whole Foods, but I’ve been noticing a lot more “mainstream” grocery stores carrying a lot more of Bob’s Red Mill products lately. I found mine in the same aisle as the baking stuff.

  87. Kim says

    Really liked this! I made some GF and vegan lemon scones and they were lacking a bit and this was the perfect accompaniment to them. I did double the lemon zest just to magnify the lemon taste. I can’t wait to to experiment further with ways to us this! Thanks!

  88. Heather says

    I made this yesterday and it was so simple and delicious! Clean, crisp and light tasting – perfect for a summer dessert :) Thanks for the awesome recipe!

  89. Kellie says

    I just tried this recipe with corn starch, which should be fine. I am having a hard time making it thicken up. I suggest using more starch.

  90. Pat says

    I made this Lemon Curd yesterday following the instructions; left it overnite in fridge. It did not set at all so this morning I reheated on low boil for 20 min, then put back in fridge. It is still like milk & will not set. Why? I used Thai coconut milk. Not a happy baker.
    ps. Most of your recipes that I’ve tried have been great

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So odd! Hmm, did you add more lemon juice? Or perhaps your coconut milk was quite runny? I haven’t heard of anyone else having this issue – sorry you had troubles!

      • Pat says

        I used exact amounts. Coconut milk wasn’t thick. So after 2 days I put it back on the stove & added cornstarch – back in the fridge overbite – still never got thick – ate some as a sauce – sadly threw the rest away.

        • Kate says

          This didn’t work for me either :( I think having the arrow root at the beginning destroyed the starches, I tried to add additional after it sat off the heat, but no luck. :( now I have a cake with no filling.

      • Robin LeFeey says

        Sorry to be replying so late in the game. If the curd does not thicken up while cooking or if it goes thin after refrigerating, it means someone has been tasting it and has introduced enzymes from their saliva into the mixture. At this point you have no choice but to dump it out.
        Replacements for arrowroot starch: tapioca starch, cornstarch, potato starch
        I’m going to try making this with orange flower honey instead of maple syrup and hope to use it as a base for a blueberry tart. :-)

  91. Kerry says

    Delicious! So tart, which I love. I could not find coconut cream, even at Trader Joe’s, so I used the cream top on two cans of full fat coconut milk and it worked great.

  92. Kathy says

    This recipe is so delicious. I used 1 teaspoon of vanilla and 4 tablespoons of pure Grade B maple syrup to make it perfect for my palate. It is so refreshing and is something I plan to make again & again.

  93. D says

    This recipe was wonderful! I served it with some simple vegan shortbread cookies to maximize the focus on the curd. I added 3 extra tablespoons (5 total) liquid sweetener (I used agave) to drive out the tartness.

  94. mary e. from Ohio says

    I just made this basic recipe last night (had to make a couple of changes due to what I had on hand)…used corn starch (organic) in place of the arrowroot and only had full fat coconut milk, no cream, so used that and added an extra Tbsp cornstarch….it turned out GREAT! Very lemony! I have recently began eating vegan (and dropping the refined sugars) due to having stage 4 breast cancer and I have LOVED your blog site! I think this is the third thing I have made. I made it for my mom’s bday today because she is diabetic, so also does not need a bunch of sugar and she loves lemon. She topped her whole grain waffle with it this morning! BIG hit with both of us! :D
    Thanks for sharing!

  95. Marlee says

    Lemon desserts are my favourite! I changed a few things up: I used cornstarch and coconut milk instead of arrowroot and coconut cream and added an extra tablespoon of cornstarch to thicken, a pinch of salt, a teaspoon of vanilla and 1/8 tsp of tumeric to give it some colour. It was so tangy and excellent paired with raspberries!

  96. Amir Ali says

    Another of your formulas I’m going to be making ? however I don’t have arrowroot starch at this moment, I have potato starch, would I be able to utilize it?

  97. Brasserie Louis says

    Wow !! This dish looks tasty. I love curds. I cannot wait to prepare it today. Thanks Dana for sharing this recipe :)

  98. Susanne says

    Thank you so much for this recipe. I’m celiac, with other food allergies too, but I love lemon curd and now I can finally enjoy it. :)

  99. DessertForTwo says

    Wow! I’m obsessed! I don’t love some lemon curds because they can be too eggy. I bet this version is incredible! It may just be my new curd recipe!

  100. Joanna says

    I’m a new but big follower of yours…love your recipes!
    Will I need to shake the coconut cream can before I use it or do you use only the thick part that is formed in the can?
    Thank you ☺

  101. Elaine White says

    A funny story about Lemon Curd. Today we were sitting at lunch with some classmates and one mentioned making lemon curd for some family coming into town….I mentioned how I was using coconut milk/cream to make recipes vegan and my favorite was the one from Trader Joes. When I got home and checked my email, yours was the first one I opened…..about vegan lemon curd and trader joes coconut cream! Pretty cool!!!

  102. Inge says

    That sounds absolutely perfect! It’s been ages since I’ve had lemon curd, although it was my favourite topping when I was younger. I’m definitely going to make this as soon as I can get my hands on some lemons. Thanks!

      • Cathy Bliss says

        Thank you so much. I love easy to make recipe with not too many ingredients. I had many beautiful meyer lemons so I wanted to make Lemon curd for vegan glutenfree pot luck Christmas. Went Christmas Eve day to trader joe’s but they were out of coconut cream so bought coconut milk (2 cans as i idoubled the recipe). and no arrowroot . so then went Vons and no cream or arrowroot so ought cornstarch. It came out great! I used extra maple syrup and I bought fresh mint and raspberries to decorate and crystal plastic cups and I know it will be a big hit today. Merry Christmas.

  103. robin m says

    Hi there,
    I was so happy when i saw you created a lemon curd recipe. I used to love lemon curd but haven’t found a plant based one and here you are answering my wants. Will have to get some lemons before i give this a go.
    Enjoy always…..xoxo rm

  104. Katie says

    Hi Dana,
    Love your blog, have done for ages now and have finally taken the leap to create one myself. This recipe looks absolutely delicious, I would like to follow a plant based diet eventually and will definitely be giving this one a go! Beautiful photos too.
    Happy Easter when it comes!
    Katie x

  105. Sarah | Well and Full says

    This looks amazing, Dana! I remember having lemon curd years ago before I was diagnosed with lactose intolerance, but I haven’t had it since. This looks like the perfect version for me!!

  106. Genevieve says

    I saw this in my inbox and knew I had to make it immediately. I have made a traditional one in the past, but like the idea of eating this one as a stand alone custard dessert. I even used Meyer lemons! Here’s what my experience was: following the recipe to the letter, it was nice, but it lacked depth. So added about 2 tbsp maple sugar, so as not to dilute the curd itself. Still just okay. But then I added vanilla, and this allowed the brightness of the lemon to really come out! If the lemon doesn’t have anything to contrast against, I find that the brightness hides. So the vanilla really made it for me! I bet it would kick some serious butt with a vanilla bean! #nexttime Thank you!

  107. JM Talkington says

    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

    • Mama says

      This is a vegan food blog so she posts vegan food. You could try a google or pinterest search instead for a traditional lemon curd. Happy Easter.

        • Wendy says

          Cookie and Kate just posted a lemon curd (non vegan) recipe that looks delicious. I couldn’t get it out of my mind, but am dairy free, so am so glad Dana posted this one! Anyways, maybe you’ll like the cookie & Kate recipe?

    • Beth says

      If you took out the vegan ingredients you would be left with nothing !
      Vegan simply means no animal products..i.e cruelty free. You wont explode if you eat these ‘vegan’ ingredients, nor will you be infected with veganism..this recipie is simply a cruelty free way to enjoy lemon curd ..whats so objectionable about that ?

      • Doddi says

        Absolutely agreed. I feel like this person is saying “please give me a recipe for lemon curd that includes the pain and suffering of animals”

  108. Natalie | Feasting on Fruit says

    Forget traditional lemon curd, lemon curd with coconut cream sounds at least a million times more delicious!

  109. Esther says

    Hi Dana!
    Another of your recipes I’m gonna be making ? but I don’t have arrowroot starch right now, I have potato starch, can I use it instead?

  110. Vivian | stayaliveandcooking says

    That sounds so good! Very impressive that you were able to recreate a curd from scratch. I love the photos too. Have a great weekend!