Lemon Curd

Lemon Curd


This mouth-watering vegan lemon curd can be used as the filling for a variety of tarts, pies and cakes.
  • Serves: 1 1/2 cups
  • Active Time: 20 mins
  • Total Time: 30 mins
  • Views: 1,623
  • Success: 0%


Step 1: Making the Lemon Curd

• 1 cup lemon juice
• 1/2 cup water
• 1 1/2 cup sugar
• 5 tablespoons organic corn starch
• 1/4 cup vegan butter
• 1/4 cup Simple Cashew Cream
• 1 tablespoon lemon zest
• 1/4 teaspoon salt


To start, be sure the Simple Cashew Cream is made.

To make the lemon curd, in a sauce pan, whisk together the lemon juice, water, sugar and cornstarch. Heat the mixture over medium heat, stirring frequently until mixture comes to a boil.

At this point, reduce heat to a simmer and cook for 1 minute, stirring continually.

Remove from heat and stir in butter, 1 tablespoon at a time.

Next, Stir in cashew cream, lemon zest and salt.

Lastly, pour the mixture into a heat-proof bowl, place lid over the bowl and refrigerate until cool.

While this lemon curd can be used in a variety of desserts, it just happens to go particularly well with this Vanilla Cake and Buttercream Frosting, which also both happen to be egg and dairy free.


  • Nika S
    Nika S
    The links to vanilla cake and buttercream frosting don't seem to work - could you have a look?
  • Liana M
    Liana M
    Hi. Is there a substitute to vegan butter? Thanks!
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Liana - Thanks for your question - have you tried Olive Oil spread? Let me know what you think! Chef Kirk
  • Lilia N
    Lilia N
    Can the oil or butter be left out?
  • Eric W Rouxbe Staff
    Eric W
    Lilia, the quick answer is 'yes', but the texture will be less smooth. Try it out and see if you like it. If not, you might find a compromise with half the butter...
  • Kevin L
    Kevin L
    Two questions: One, with a vegan diet, the addition of refined sugar is usually frowned upon. Any ideas for a substitute? Two, is the lemon zest called for fresh, or dried? Thanks.
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Kevin - Thanks for your questions. Have you tried natural Maple Syrup as a substitute for refined sugar? Also, the lemon zest for this recipe works best if it's fresh. Thanks so much for learning and cooking with Rouxbe Kevin! Chef Kirk
  • Sheyla N
    Sheyla N
    Hello... If using on a lemon pie, should I add agar for consistency?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Sheyla - thanks for your question. You certainly can - I look forward to hearing about the results! Thanks for learning with Rouxbe! Chef Kirk
  • Ines K
    Ines K
    I can't have any corn products. Could I use tapioca or arrowroot starch and if so, how much? Sometimes I've found that it doesn't work with exact replacements. Thanks.
  • Eric W Rouxbe Staff
    Eric W
    Yes, tapioca or arrowroot starches can be used. For small (home size) quantities, a one to one replacement will be fine.
  • Mabi D
    Mabi D
    Hi! Does this freeze well?
  • Eric W Rouxbe Staff
    Eric W
    Mabi, when it thaws it tends to lose its smoothness, so it would be best used in a baked item as a filling; for example, a danish.
  • Karen C
    Karen C
    How about coconut palm sugar as a substitute for the refined sugar???
  • Kirk B Rouxbe Staff
    Kirk B
    HI Karen - great question! So my understanding is that Coconut Palm Sugar is a good substitute for refined sugar - that is for most baking needs. It's not as sweet as refined sugar yet more flavorful. It, in some ways, reminds me of the taste of brown sugar. The key is to balance the amount you use as you won't need to use as much Coconut Palm Sugar as you would Refined Sugar - to get the results you are looking for. I hope this helps. All the best, Chef Kirk

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