Lemon Curd

Happy New Year and Happy Veganuary! It’s always so exciting to start a new year off knowing how many people will be making positive changes this month.

A short and sweet (and tangy) recipe to kick off the year – fresh and zesty lemon curd. Made without any eggs or dairy, just 4 simple plant-based ingredients and 15 minutes cooking time. I’ve also made this refined sugar-free by using agave syrup which works well to even out the tangy lemon with a more subtle sweetness than regular sugar.

A spoon in a jar of lemon curd

Just as versatile as traditional lemon curd, it is particularly good as a jam alternative for the breakfast table. You can spread it on toast, muffins, crumpets or croissants. I’m even thinking of using it to top a stack of fluffy pancakes or granola with dairy free yoghurt for a tangy twist. And obviously it will work perfectly for all it’s familiar uses in cakes and baked goods, just double the recipe if more is required.

A spoon in a jar of lemon curd

Use an unwaxed lemon as the wax used to seal them is not vegan. I also recommend using a plant milk with a milder flavour. Think soy or almond rather than coconut or hazelnut as I think these flavours might come through too much in the final result.

You do need to let this cool completely for it to fully thicken up so overnight in the fridge is recommended. Simply make it the night before you want to use it and once you wake up it’s ready and waiting for you.

Lemon curd on toast

If you’re not taking part in Veganuary but you’re interested then you can sign up on their website and get your free vegan starter kit.

I’ve made a new board on Pinterest for Veganuary Inspiration to help keep you motivated and I will be pinning recipes there throughout the month.

Lemon curd in a jar

Lemon Curd

A zesty, refined sugar-free alternative to traditional lemon curd, with only 4 easy ingredients
Course Baking, Condiments, Sauces
Cuisine British, Vegan
Tags lemon curd, vegan
Prep Time 5 minutes
Cooking Time 10 minutes
Total Time 15 minutes
Servings 1 jar


  • 1 medium lemon unwaxed
  • 100 ml agave syrup
  • 1 tsp cornflour
  • 100 ml non-dairy milk mild flavour like soy or almond


  1. Juice and zest the lemon and add both to a small saucepan, followed by the agave syrup.

  2. Dissolve cornflour in non-dairy milk and add to the pan as well. Whisk to combine.
  3. Heat gently to medium-high heat and simmer for 3-4 minutes by which time it should have come to a boil. Let it boil/bubbles for 5-6 more minutes until thickened. Keep an eye that it doesn’t boil over and stir throughout with a whisk or wooden spoon. Once thickened to a single cream texture – it should have reduced by about half.

  4. Pour the curd through a fine sieve to remove any bits of zest and then pour into a clean jar.

  5. Allow to cool fully in the fridge overnight. Serve on toast, use in baking or any other way you’d like!

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