Smooth & Bright Lemon Curd Recipe 🍋 Without eggs!

By Rebecca St.Clair

This vegetarian-friendly lemon curd without eggs, keeps all the zesty, creamy goodness you love. Whether you’re filling a tart, layering a cake, or spooning it over pancakes, this eggless lemon curd is a versatile citrus spread you’ll make again and again.

A sweet and citrusy dream for anyone avoiding eggs. This no fuss recipe, is rich in texture and intense lemon flavour.

This dessert filling is smooth, tangy, and unbelievably creamy. Made with just a few pantry staples, it’s quick to prepare and perfect for plant-based baking. Just as delicious as the traditional version. It’s a foolproof recipe that’s ready in minutes.

How to store Lemon Curd without eggs

This is a great recipe to prep ahead of time and use to spread on toast, add into your morning oatmeal, or use as a quick dessert filling. Make sure to store it properly to get the most out of your lemon curd.

Fridge

• Allow the lemon curd to cool to room temperature.
• Place in an airtight container.
• Place a piece of plastic wrap directly on the surface of the curd before sealing. This will prevent a skin from forming on top.
• Store in the fridge for up to 2 weeks.

Freezer

• Allow the lemon curd to cool to room temperature.
• Place in an airtight, freezer-safe container.
• Place a piece of plastic wrap directly on the surface of the curd before sealing. This will prevent a skin from forming on top.
• Store in the freezer for up to 3 months.

Substitutions for lemon curd without eggs

This is a great versatile filling or spread that is easy to adjust to your own preference.

Try substituting the lemon in this recipe with the same amount of alternative citrus like, limes, oranges, or grapefruit.

Make it vegan by replacing the butter in this recipe with the same amount of your favourite plant based butter or coconut oil.

The sugar in this recipe can also be exchanged for your favourite white sugar alternatives. Since these can have different levels of sweetness, use the chart below to get the proper ratio.

How to make Lemon Curd Without Eggs

1. In a sauce pot, whisk together in 3/4 cup sugar, 3 Tablespoons cornstarch, zest from 1 lemon, and a pinch of salt.
2. Whisk in 3/4 cup of water until well incorporated.

3. Bring to a boil over medium heat, stirring occasionally.

4. Boil 2 to 3 minutes, stirring constantly, until thick.

5. Remove from heat and immediately whisk in 1 Tablespoon cold butter and the juice from 1 lemon or 3 Tablespoons.

6. The mixture will thicken more as it cools.

7. Place a piece of plastic wrap directly on the surface, until ready to use. This will prevent a skin from forming on the surface.

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