Recipe By Jasmine
Published May 17th
Prep 5m Cook 10m Additional 1h Ready In 1h 15m
Servings 8 servings Calories 154.2

This is a great vegan alternative. The lemon curd is thick and jammy. This is great to have on hand to elevate breakfast or a dessert. Great for crepes, to spread on toast or biscuits, or to dip cookies into the curd.

Recipe Ingredients

  • ¾ cup white sugar
  • 2 tablespoons cornstarch
  • ½ cup chilled coconut milk
  • ¼ cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 3 tablespoons refined coconut oil
  • ⅓ teaspoon ground turmeric

Cooking Directions

  1. 1 Stir sugar and cornstarch together in a small saucepan. Shake and stir coconut milk; pour into the saucepan with lemon juice and lemon zest. Cook mixture over medium heat, stirring frequently, until mixture is thick and coats the back of spoon, 6 to 8 minutes. Remove from heat. Whisk in coconut oil and turmeric until melted and smooth.
  2. 2 Transfer curd to a medium bowl. Chill until firm, about 1 hour. Refrigerate in an airtight container for up to 2 weeks.

Nutrition Facts

  • Calories 154.2
  • Carbohydrate 21.7 g
  • Fat 8.1 g
  • Fiber 0.3 g
  • Protein 0.3 g
  • Saturated Fat 7.1 g
  • Sodium 2.1 mg
  • Sugar 18.9 g


  1. Wow, the taste is amazing. I was cautiously optimistic, due to zero reviews. Very easy. I used oat milk, cut the sugar in half and upped the lemon a little. Love the addition of tumeric. Its in the refrigerator now and I cannot wait to put some on toast! Thank you for a lovely vegan - Read more ...

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