This vegan lemon curd is thick, rich, and bursting with tangy lemon flavor! It's easy to make with just 7 ingredients and perfect for slathering on toast, spreading on scones or stuffing a pie!
- ½ cup fresh lemon juice, chilled
- ¼ cup cornstarch (Note 1)
- 1 cup coconut cream
- ¾ cup organic granulated sugar
- 2 tablespoons vegan butter, cut into thin slices
- 1 tablespoon lemon zest
- Yellow food coloring (Note 2), optional
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Combine the lemon juice and cornstarch together in a small container. Stir until the cornstarch dissolves completely.
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Place the coconut cream and sugar into a small saucepan and set it over medium heat.
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Whisk the ingredients together as they heat up. Keep whisking to dissolve the sugar in the coconut cream as it melts. Bring the mixture to a simmer.
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Whisk in the lemon juice mixture. Keep whisking and bring the mixture back to a simmer. The mixture should thicken up quickly once it starts simmering again. Be careful, as it will sputter.
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Remove the saucepan from heat once the mixture has thickened. Whisk in the butter and lemon zest until the butter has completely melted and the ingredients are fully combined. Whisk in the yellow food coloring if you're using it.
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Allow the lemon curd to cool, then serve or transfer to airtight storage containers and refrigerate until ready to use.
- This amount of cornstarch will give you a thick lemon curd that's suitable for pie and cake filling. For a thinner lemon curd, use less cornstarch.
- I used 3 drops of Watkins Natural Food Coloring. You could also use a pinch of turmeric.
- This recipe makes about 1 ½ cups of lemon curd.