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Desserts

Easy Lemon Curd Recipe

This recipe is rated 5.0 out of 5.

Nut-free option

Budget friendly

Easy peasy

Super quick

One-pot recipe

Kid-friendly

Baking

Comfort food

Holidays

Entertaining

Desserts
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A jar full of lemon curd sits on a bench surrounded by lemons. A spoon has been dipped in the curd, which is being held over the jar.
A hand pipes vegan lemon curd into sugar-coated doughnuts arranged in a rectangular metal baking tray.

Bright, silky, and bursting with fresh lemon flavour, this easy vegan lemon curd is sunshine in a jar. Cornflour gives it that luscious, spoonable texture — no eggs needed — making it perfect for swirling through desserts, squirting into fresh doughnuts, or eating straight from the jar.

You will need

Serves

  • 60g vegan butter
  • 30g corn flour or cornstarch
  • 350ml fresh lemon juice
  • 100g white sugar (plus additional if you prefer a sweeter, less tangy flavour)

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Directions

2 mins to prep

10 mins to cook

  1. Step 1

    Melt butter in a small saucepan over medium heat.

  2. Step 2

    Remove from the stove and mix in corn flour to form a thick, smooth paste.

  3. Step 3

    Return to medium heat, adding in the lemon juice and sugar. Stir continuously until sugar has dissolved and the curd thickens; this will take about 3 minutes.

  4. Step 4

    Take off the heat and leave to rest for a few minutes to cool before using.

Variation

For a creamier, runnier texture, you can add 1/3 cup of coconut cream to the mixture before you heat it up.

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