Find VRC | on TwitterFind VRC | on FacebookFind VRC | on InstagramFind VRC | on YouTube

All recipes are deliciously vegan.

Lemon Curd - deliciously vegan!

2 spoon difficulty rating

15-20 minutes plus cooling and setting time


Lemon Curd - deliciously vegan!

This recipe makes a tangy, very lemony 'curd' - or 'vurd', as some people call it! It's nice on breakfast toast but also as part of a cake filling.

I tried different recipes, tweaked them a bit and came up with this combination. I think this one is the best so far but feel free to email us with your own recipes, ideas, contributions...


Photo courtesy of She Knows


  • 4-6 unwaxed lemons (plus a little bottled juice in case there isn't enough from the lemons)
  • Lemon zest, 1tsp-1 tbsp, depending on how tart you like it
  • ¾ cup fresh lemon juice
  • ¼ tsp salt
  • 1¼ cups caster sugar
  • 2 tbsp mild coconut oil, softened (eg Biona Cuisine)
  • 2 tbsp cornflour
  • 2 tbsp vegan margarine, eg Biona, Pure, Suma, Vitalite etc - break it up into smaller pieces OR use extra mild coconut oil



  • lemon zester or grater
  • knife
  • lemon squeezer
  • sieve
  • measuring cups
  • measuring spoons
  • small saucepan
  • wooden spoon (no garlic or onion traces!)
  • whisk
  • small clean jars and screwtop lids for the curd (about the size of a wholegrain mustard jar). If you have a dishwasher, that's the easiest way to sterilise them. Alternatively, wash in hot soapy water then rinse with hot water and drain. 
  • kettle
  • bowl of warm water
  • Circles of greaseproof paper to fit over the top of the curd - use the lids to measure, draw round with a pencil and then cut them out


  1. Zest the lemons first then squeeze them for the juice. Sieve the juice and pulp, making sure you scrape underneath the sieve to get all the lemon goo! If you haven't enough, top up with bottled lemon juice.
  2. Mix the cornflour with a little lemon juice to make a smooth paste. Set aside.
  3. Place the rest of the juice plus zest, salt and sugar in the pan. Bring to the boil then simmer.
  4. Soften the coconut oil a little so you can measure it out more easily. Add this to the hot juice along with the margarine pieces/extra coconut oil and cornflour paste. Whisk vigorously so that no lumps form.
  5. Simmer this mixture for about 8 minutes, stirring occasionally, especially round the sides of the pan. It should start to thicken a little. Remove from the heat and let it cool for a bit.
  6. Then place the clean jars in the bowl of warm water and pour the curd into the jars. Let them cool down further before adding the greaseproof paper circles and screwtop lids.
  7. Place in the fridge and leave the jars to set for a couple of hours before using.
  8. It will keep for up to three weeks in the fridge.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 28 of 28
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »
Mexican Jackfruit Flatbread Pizza
If you are looking for a pizza that is big on flavour without the hassle of proving dough then this...See recipe »
Aubergine & Green Lentil Koftas
These Lentil Koftes are a fantastic way to enjoy the flavours of the middle east from your own home. The...See recipe »
Cheatin' Tofu Katsu Curry
This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in...See recipe »
Quick Quinoa Salad
This can be made really quickly if you use pre-cooked quinoa (eg Merchant Gourmet) and makes for a very healthy,...See recipe »
Loaded Nachos (supermarket style)
These nachos are great to share with friends or for when you fancy a bit of no hassle indulgence! There...See recipe »
Instant Gnocchi (supermarket style)
This is such a quick recipe (5-10 minutes) and can be easily adapted depending on what veg you fancy. Grab...See recipe »
Cheatin' Chana Masala
This is a very simple chana masala recipe using a masala paste for when you're short of time! Easy but...See recipe »
Vegan Cheese Ploughman's Sandwich
A ploughman's sandwich and deliciously vegan. If you're feeling lazy, Waitrose and Sainsbury's offer a tasty one in their sandwich...See recipe »
Easy Protein Wrap
These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout.See recipe »
Butternut Squash & Lentil Warm Salad (supermarket style)
This is a delicious and hearty salad which can be served as a side or as a main. It's very...See recipe »
Toast with all the Good Stuff
This is such a simple recipe and perfect for when you're short of time, want something healthy and would like...See recipe »
Vegan Cheeseburger (supermarket style)
There are so many shop-bought vegan burgers out there now, you're spoiled for choice! If you're looking for the 'meaty'...See recipe »
Vegan BLT Sandwich
A deliciously vegan version of this classic sandwich... very tasty and super easy!See recipe »
Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are...See recipe »
Nori Rolls
Stem + Glory founder Louise has been experimenting with plant-based foods for more than 30 years and loves clean and...See recipe »
Cheatin' Tagine
We can't quite believe how delicious this tagine is and yet it's so easy! Definitely one for the weekly staples.....See recipe »
Simple Roast Tomato Soup
Fresh, zingy and everything we love about summer! This is such a tasty and healthy soup with the added bonus...See recipe »
Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make...See recipe »
Vegan Sticky Toffee Pudding
One of the nation's favourite desserts but vegan of course (and you'd never tell the difference)! Enjoy the deliciousness! This...See recipe »
Vegan Loaded Nachos
These loaded nachos are a real crowd pleaser and perfect to share for an evening with friends! The homemade version...See recipe »
So easy, so zingy, so rewarding!! If you don't want to make your own, there are a few vegan guacs...See recipe »
Fresh, zingy and absolutely delicious... worth a bit of chopping as the homemade stuff is the best!See recipe »
Traditional Lasagne
Make lasagne the Italian way (but vegan of course!)... a classic for all the family to enjoy! Lovely deep rich...See recipe »
Puttanesca Aubergine Parmigiana
This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers...See recipe »
Vietnamese Rice Paper Rolls
You might find the first few wraps a bit of a fiddle, as the rice paper is delicate. Be brave...See recipe »