Easy Vegan Lemon Custard Recipe

If you close your eyes while tasting this cool and creamy custard, you’ll soon find yourself dreaming of summer sunshine and ocean waves or sprinkler splashes and picnic baskets. Either way, every spoonful is like a direct path to lemon meringue pie. We hope this childhood favorite flavor will bring you back to brighter days and happy memories.

Unlike traditional custard concoctions, our recipe is free from eggs, dairy, gelatin (take a peek at our vegan gelatin guide), and cruelty. This vegan version is just as creamy (or even creamier) with added protein from the silken tofu. You can’t go wrong with this healthy and homemade option.

We think this is, hands-down, the best lemon custard you’ll ever make! Be prepared to blend up another batch as soon as you’ve taken a single scoop…just sayin’. And, if you fall in love with this custard, you have to try this cherry silken tofu smoothie—sweet, protein-packed, and utterly delicious!

Why This Vegan Lemon Custard is So Awesome

• Takes only minutes to mix together
• Fun to make with the family
• Perfect blend of tart and sweet
• Healthy dessert (or late night snack!)
• Plant-based
• Cholesterol-free
• Dairy-free

Star Ingredients

Although there aren’t many ingredients in this recipe, the ones that are included count as kings! Both of these plant-based foods are superstars when it comes to nutrition, taste, and versatility. If you aren’t already using them on a daily basis, it might be time to start.

• Lemon – Fresh lemons are the heart of this recipe. Not only do they bring the flavor and “zing,” but they are also rich in vitamin C and fiber (from the pectin) and a good source of potassium and B6. They also include beneficial plant compounds (such as citric acid, eriocitrin, diosmin, hesperidin, and d-limonene) which are helpful to the immune system.
• Silken Tofu – Silken tofu is the magic in this recipe. When blended, silken tofu creates a beautiful silky smooth pudding base that nobody would believe comes from tofu. Plus, it’s healthy! Silken tofu is lower and calories and fat than regular tofu but still very high in protein. Naturally cholesterol-free, gluten-free, and an excellent source of iron and calcium, it’s a true win for making desserts that are secretly nutritious.
• Powdered Sugar – Unlike granulated sugar, powdered sugar dissolves easily, creating a smooth, creamy consistency without grittiness. You can use a sugar-free powdered sweetener like powdered monkfruit sweetener but skip granulated or liquid sweeteners.

Scroll down to the printable recipe card for full ingredient quantities!

Kitchen Tools You’ll Need For This Lemon Custard Filling

Don’t be intimidated by this list for how to make vegan custard. This list includes every day kitchen items that can easily be substituted for something else if you’re in a pinch. Instead of a citrus zester or microplane, you could always use the smallest grating size on a regular grater (being careful not to include the white pith part). No need for a high speed blender, either. Any blender will work for this easy lemon custard recipe.

• Colander
• Citrus zester or Microplane
• Knife
• Citrus squeezer (using a fork is fine, too)
• Blender
• One large glass or two small glasses
• Fresh slices of lemon and lemon zest (optional)

How To Make This No-Bake Vegan Lemon Custard

We wanted to break it down into the single steps, so you’ll see how straight forward and simple this recipe is to make. While you’re waiting for the tofu to drain, feel free to listen and be inspired by the Plant-Powered People Podcast!

Step 1: Drain the silken tofu. Use a colander inside of a large bowl. Add the silken tofu, then carefully arrange a heavy bowl on top of the tofu to add as a weight. Let it drain for 30 minutes. You can also wrap the silken tofu in a lint-free towel and gently squeeze to remove excess moisture.

Step 2: Add the drained tofu, powdered sugar, lemon zest, and lemon juice to the blender.

Blend until smooth and creamy.

Step 3: Divide the finished vegan lemon custard into one 15-ounce jar or two smaller glasses or mason jars. Cover and refrigerate for at least 8 hours to allow it to set.

Once chilled, the custard should be perfectly thickened. Add you favorite toppings and enjoy!

How Long Does This Homemade Lemon Custard Last?

Any leftover lemon tofu custard will last in the fridge for up to 3-4 days. Simply place it in a covered container in the fridge and it should be in super shape for your next serving. If there’s a slight separation, just give it a quick blend or whisk with a fork. Not recommended for freezing.

Suggestions For Serving Up Your Easy Lemon Custard Recipe

We have endless ideas for including this delicious and healthy dessert into your day. Because lemon goes so well with so many foods, it’s no wonder we can’t stop coming up with new concoctions. Here is a list of our first-rate favs!

• Tantalizing Toppings  – There’s no end to the tasty toppings that you could add to this custard. It’s totally personal preference. Try fresh fruit (kiwi, berries, orange, etc.), plant-based whipped cream, crushed sugar cookies (especially lemon flavored), and/or chopped nuts (pistachios, macadamia, peanuts, etc.). The ideas are endless!
• Make Meyer Lemon Custard – If you have Meyer lemons in season where you are, go ahead and use them! Because Meyer lemons are a cross between a lemon and a mandarin orange, the taste tends to be a little sweeter. Feel free to adjust the amount of sugar added to this recipe if you do use these lovely lemons.
• Lovely Lemon Pie – Create the most luscious lemon meringue-less pie by pouring this custard into a pre-baked, vegan pie crust before refrigerating. Cover gently and let sit overnight in the fridge (for up to 3 days) until set completely. Garnish with candied lemon peel, coconut whipped cream, and/or fresh raspberries. 
• Delightful Desserts Any Time of Day – In addition to the pie variation above, you can use this vegan custard for making lemon custard tarts or lemon custard cupcakes. For the tarts, fill fully baked tart shells of your choosing with vegan custard and then add your favorite toppings. Refrigerate overnight (or longer) before serving. To create tasty cupcakes with a surprise inside, make a batch of cupcakes and let cool completely. Then, cut the top off of the cupcake, scoop out a little cake and add a couple of teaspoons of custard (depending on the size of your cupcakes). Add the top back on, frost as usual, and place back into the fridge until ready to serve.

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