Vegan Lemon Curd

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Vegan Lemon Curd

Jill Dalton
Bring some sunshine into your day by making this delicious, tart Plant Based Vegan Lemon Curd. By using oat milk as the base ingredient, you can make this amazing lemon curd without using fillers or thickeners. It is also free of refined sugar. You can add a dollop of lemon curd to a muffin, a scone, a piece of toast or even layer it into your favorite cake.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauce
Cuisine American
Servings 10 people
Calories 38 kcal



  • Blend oats and water
  • Strain out pulp with a nut milk bag
  • Pour milk back into blender along with the dates and blend
  • Strain through a wire strainer
  • Add zest, lemon juice, vanilla extract and turmeric
  • Cook over medium heat while stirring with a whisk until thick
  • Refrigerate
  • Will last for a couple weeks in the fridge


Calories: 38kcalCarbohydrates: 9gProtein: 1gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 3mgPotassium: 70mgFiber: 1gSugar: 5gVitamin A: 1IUVitamin C: 3mgCalcium: 7mgIron: 0.3mg

15 thoughts on “Vegan Lemon Curd”

    1. Cheryl W. Oldham

      I made lemon meringue pies for Easter dessert. The lemon curd was nowhere near sweet enough. I didn’t have Medjool dates , but I used regular dates. Is that the difference on sweetness? Set-up, color were all great, just the sweetness was off. I really was excited when I saw your recipe for sugar-free lemon curd.

      1. That would be my guess too Cheryl. Medjool dates tend to be a bit sweeter and creamier that the others.

      2. Castledark Dweller

        Hi Cheryl and Jill, just sticking my beak in here in response to Cheryls problem getting her lemon curd sweet enough and i know from experience its definitely her dates. im out bush at the moment and cant get medjools to save my life so i buy whatever i can get at the one store in town. Which is of course the smaller cheaper dried dates. (what i call “cockroach dates” cos if i drop one on the floor & forget to bin it, u can bet i’ll be screaming & trying to kill it when i come back in later!) So i usually DOUBLE the amount of dates Jill suggests in her recipes cos she uses the big succulent medjools. I’ve even TRIPLED the amount if its a recipe where mad sweetness is VITAL and if my cockies are particularly small & dry & hard. (i also soak them before blending…usually in hot water with vanilla added) thats all guys. ps…LOVE this recipe Jill, thankyou so much! Reminds me of my beloved (late) Mums heavenly lemon butter. (but a kazillion times healthier!) Perfect on hot oatypancakes!

  1. I’ve made this lemon curd twice now, and I absolutely love it. Other recipes call for sugar and thickeners, so I was thrilled to find this recipe. The dates are perfect! My Vitamix blends them in so well that I don’t even really need to strain the oat milk. Thank you for this recipe! I’ve been enjoying lemon curd on so many things: homemade biscuits, cornbread, straight out of the jar. I also shared it on my Facebook page since lemons are in season right now and many are looking for good lemon recipes. This really is one of those elusive healthy desserts! 🙂

  2. Hi, I love this recipe, I wanted to use it to fill a pie, so a lemon curd pie, but I’m wondering if I need to double the recipe and maybe at some agar to help it set?

  3. What kind of crackers are you eating when you put your ? lemon curd on it please? Just wondering if it’s homemade as well? Thanks ?

  4. Can I substitute the dates for something else? I am diabetic and find the carb content of dates is too high for me

  5. Is there a reason why you use oatmilk rather than any other plant milk? Could I use a different plant milk? Would that work?

  6. This lemon curd is fabulous! The best vegan, plant based curd I’ve had. Would love to know what to thicken it with to make lemon bars. Arrowroot, cornstarch or tapioca starch?

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