This vegan lemon curd is quick, straightforward, and can be used in all kinds of recipes.

The base of this vegan lemon curd is coconut cream and is thickened with coconut oil and starch. The curd will thicken up during cooking and more when it cools.

I love all things lemon and can think of a million and ten ways to use this curd!

We use it in our lemon lavender pop-tarts, but it would be delicious on pancakes, waffles, inside cakes or pie, filling of cupcakes or just by the spoonful. No shame!! I will not judge you one bit.

This curd should stay good in the fridge for about 10 days, but it has never lasted that long in our house!

So go make this vegan lemon curd, put it on all the things, and regret nothing!

Ingredients:

1 cup coconut cream, divided ( heavy coconut cream in the can, shaken well)
2 tablespoons coconut oil
1/3 cup lemon juice
1/2 cup white sugar
1/4 cup corn or tapioca starch. Tapioca will yield a more stretchy curd.
pinch of salt
Optional: 2 teaspoons lemon zest for extra lemon flavor

Instructions:

In a medium sauce pan, whisk together 1/2 cup coconut cream and remaining ingredients over medium/low heat until the mixture thickens (about 5 minutes.) The curd will continue to thicken as it cools.
Remove from heat and stir in the remaining 1/2 cup coconut cream.
Allow curd to cool. Store in the fridge in an air tight container for up to 10 days.