Vegan Lemon Curd

Smooth, creamy, sweet and sharp—this dairy-free, gluten-free lemon crème curd adds extra wow-factor to your plant-based tarts, trifles, slices and pies. 


Prep: 10 mins + 1 hr refrigeration | Cook: 15 mins | Serves: 6

Traditional lemon curd is made by whisking together eggs, caster sugar, dairy butter and lemon juice. The mixture must be heated very carefully over the stove, so as not to overcook and curdle the eggs. Our plant-based version is far easier to make, faster and fuss-free. 

We’ve used Almo Crème, coconut oil, raw sugar, tapioca, lemon juice and marmalade, the latter of which adds an extra pop of flavour! Almo Crème makes the lemon curd super spoonable, while the coconut oil complements the fresh citrus flavours and nutty undertones. 

Tip: Try with our Vegan Crumpets or gluten-free Almond Crêpes


  • 2 tbsp coconut oil
  • 1 tbsp Almo Crème
  • 1 tsp lemon juice
  • 1 tbsp raw sugar
  • 1/2 cup marmalade
  • 1/2 tsp tapioca starch (or arrowroot) 


  1. Combine all ingredients in a saucepan and cook, whisking continuously, over medium heat until the mixture thickens and a smooth consistency is reached, about 10 minutes. Sprinkle with fresh lemon zest.
  2. Pour mixture into a glass jar and set aside, uncovered, for 15 minutes. Once cool, cover with an airtight lid and transfer to the fridge to set for roughly an hour. The lemon curd will keep for up to one month in the fridge or a year in the freezer.