Homemade Vegan Lemon Curd

This vegan lemon curd is a healthy homemade variation of the classic British conserve. Prepared with plant-based milk, maple syrup, and coconut oil and flavoured with cardamom and almond, this tasty recipe is ideal for spreading on scones and bread or filling tarts and pastries. It's low in sugars and calories.

Homemade Vegan Lemon Curd


Nutrition per serving
Net Carbs10.8 g3.9%
of which Sugars5.7 g6.4%
Fibers0.9 g3.4%
Fats3.7 g5.6%
of which Saturates2.8 g14%
of which Omega 30 g0.8%
Proteins0.3 g0.7%
Calcium67 mg6.7%
Vitamin A0 mcg0%
Vitamin C9 mg12.4%
Iron0.3 mg1.8%
Potassium65 mg1.9%
Sodium22 mg1%
Cholesterol0 mg0%
Kcal78 3.9%
Macro split
  • net carbs 69%
  • sugars 36%
  • fats 23%
  • saturates 18%
  • proteins 2%
  • fibers 6%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
78 per serving

Lemon curd is a traditional British conserve prepared with lemons, butter, eggs, and sugar. It is a versatile cream that is so easy to make. You can use it as a spread on scones and bread or as a filling for pies, pastries, and cakes.

Today we want to propose a super tasty and healthy variation of this cream which is dairy-free, egg-free, and vegan.

In this lemon curd recipe, we replaced the classic ingredients with almond milk, coconut oil, and maple syrup.

Maple syrup is rich in minerals and antioxidants and contains only half the amount of sugar as plain white sugar. Just make sure you buy high-quality unprocessed maple syrup.

We also used almond essence and crushed cardamom seeds to give a nutty and minty flavour that pairs perfectly with lemon and turmeric to give it a natural yellow colour as there are no eggs.

Turmeric and cardamom are also some of the healthiest spices in the world, thanks to their powerful anti-inflammatory and blood pressure-lowering properties. How awesome!

NOTE: The default ingredients yield about 350g-380g (12-13 oz) of lemon curd.


Measuring System
Potato Starch30 g
Lemon Zest1 tbsp
Cardamom Pods1/2 tsp
Lemon Juice90 mL
Almond Milk170 mL
Maple Syrup50 g
Almond Extract1/2 tsp
Turmeric1 pinch
Coconut Oil20 g

Step 1

Remove the seeds from the cardamom pods and crush them using a mortar and pestle. Bash the seeds until they are finely ground (1).

In a saucepan, add sifted potato starch, grated lemon zest, and the crushed seeds (2).

Step 1.1 of Homemade Vegan Lemon Curd
Step 1.2 of Homemade Vegan Lemon Curd

Step 2

Slowly pour the lemon juice to dissolve the starch and whisk well.

Next, add the almond milk, maple syrup, and almond essence (1).

Stir in a pinch of turmeric to give your lemon curd a nice bright yellow colour.

Turn the hob on at low-medium heat and as soon as the mixture thickens immediately remove the pot from the heat. Then, stir vigorously until you have a dense and smooth cream (2).

Step 2.1 of Homemade Vegan Lemon Curd
Step 2.2 of Homemade Vegan Lemon Curd

Step 3

Incorporate the coconut oil with the help of a whisk. The coconut oil will give richness to this eggless cream (1).

Finally, transfer the fruit curd into a jar and seal (2).

Enjoy your vegan homemade lemon curd!

Step 3.1 of Homemade Vegan Lemon Curd
Step 3.2 of Homemade Vegan Lemon Curd


  • For best results, it’s essential you always whisk the mixture while it’s on the heat. This will prevent lumps from the cooking starch.

  • Be careful not to overcook the cream as the starch will lose its thickening power and your lemon curd will be too runny.

  • For a nut-free version, swap almond milk with oat milk and almond extract with vanilla or orange essence.

  • If you liked this recipe, try making lemon curd with passion fruit or this peach curd next — both delicious.

  • For another lemony filling idea for your bakes, this lemon ganache recipe is a must-try.