Creamy Dairy Free Lemon Curd
Posted on July 15 2026
There’s nothing quite like having a lemon tree in the garden, especially when it's loaded with fruit. Ours has gone absolutely crazy this year, producing more lemons than we know what to do with. We've been sharing them with family and friends, and there's still plenty on the way!
Lemons are one of the most versatile fruits you can grow. As well as being packed with vitamin C, they're perfect for cooking, baking, preserving, cleaning, and of course, the classic lemon and honey drink that so many of us grew up with.
One of my favourite ways to use an abundance of lemons is to make homemade lemon curd.
I've adapted this recipe to be vegan, and the result is a beautifully smooth, velvety curd that's bursting with fresh lemon flavour. It's delicious spread over warm scones, spooned into a tart and topped with fresh berries, or simply enjoyed on toast.
3/4 Can coconut cream (300ml)
2 Lemons, zest and juice
2 Tbsp tapioca starch
1-2 Tbsp real maple syrup
Put the coconut cream/milk and lemon zest in a small saucepan and whisk to combine.
Get a small mixing bowl and add the lemon juice and tapioca starch, whisk thoroughly until the tapioca has dissolved, then add to the cream mixture and stir. Then add the maple syrup and whisk again until well combined.
Heat over medium heat until you have a low bubble, being very careful not to boil, whisk often to keep it smooth. It will start to thicken, when that happens reduce the heat and continue cooking until thick and wobbly. You may need to use a spatula to combine the mixture, making sure you get any off the sides of the saucepan.
Take off the heat and do the taste test, if it’s to acidic add a dash more maple syrup and if too sweet add more lemon zest. Once you’re happy with the flavour, let it cool for around 15 minutes then whisk again and put into sterilised jars.
Tips
To get the most juice out of a lemon, pour boiling water over the skin five minutes before squeezing.
Try to use local, fresh lemons rather than ones that have been waxed prior to export from countries such as the US. You don’t want wax in this recipe.
Add the pulp of three passionfruit into the curd when it’s cooked for a delicious taste.