This Easy Eggless Lemon Curd is tangy, sweet, bright, and delicious! You need a few simple ingredients and it comes together on the stove in 10 minutes!
Easy Eggless Lemon Curd Recipe
Easy Eggless Lemon Curd is pure heaven! it’s amazing on and in everything and if you haven’t had the homemade stuff you’re missing out.
Homemade eggless lemon curd is 10x better and tastier than store-bought. It’s irresistibly creamy, tangy, sweet, and bright!
WHAT IS LEMON CURD?
Lemon curd is a dessert spread and topping made with fresh lemons. My Eggless Lemon Curd version is made from simple ingredients and comes together quickly on the stove.
Eggless Lemon Curd is super easy to make, it comes together on the stove in 10 minutes and only needs a few simple ingredients.
Simply sweet lemon sunshine on a spoon!
EASY EGGLESS LEMON CURD INGREDIENTS
You need just a few ingredients for this eggless lemon curd recipe:
- Granulated sugar
- Cornstarch
- Pinch of salt
- Milk
- Fresh lemon juice
- Lemon zest
- Yellow soft paste food color (optional)
- Unsalted butter
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
HOW TO MAKE EASY EGGLESS LEMON CURD
- Zest the lemons and juice the lemons.
- Mix sugar, cornstarch, and salt in a small saucepan.
- Add milk, lemon juice, and lemon zest; mix to combine.
- Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of a wooden spoon.
- Remove pot from heat, then add the cubed butter and mix until melted.
- Pour the lemon curd into a heatproof bowl, cover with plastic wrap pressed onto the top of the curd to avoid a skin from forming on top, and refrigerate until cold.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
TIP TO MAKE LEMON CURD WITHOUT EGGS
- Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
- You can use salted butter instead of unsalted butter. Simply omit the pinch of salt called in the recipe.
- Keep the heat low! And don’t stop whisking until it’s off heat.
- You’ll know the curd is ready when it noticeably thickens and coats the back of a spoon. You can also use a thermometer to see when it reaches 160 degrees.
- Don’t stop whisking until it’s off heat.
- I don’t strain the eggless lemon curd. However, feel free to run the finished lemon curd through a fine-mesh sieve if you want a silky-smooth finish.
STORING
Eggless lemon curd will keep well in the refrigerator for up to 1 – 2 weeks, or in the freezer for up to three months. If freezing, thaw in the refrigerator overnight before using.
USES FOR EGGLESS LEMON CURD
There are so many ways to enjoy lemon curd. Here are a few suggestions:
- Lemon curd is amazing as a cake or cupcake filling.
- You can beat it into whipped cream.
- Use as a filling for crepes.
- Use as a topping for pound cake.
- Spread on homemade scones, biscuits, toast, or croissants.
- Stir in yogurt, cottage cheese, or spoon on ice cream.
- Eat it by the spoonful!
LOOKING FOR MORE LEMON RECIPES?
- Best Eggless Lemon Pound Cake
- Eggless Lemon Blueberry Cake
- Easy Eggless Lemon Bars
- Eggless Lemon Cake
- Easy Eggless Blueberry Scones
- Easy Eggless Key Lime Pie
- more recipes…
Easy Eggless Lemon Curd
Ingredients
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (20 g) cornstarch
- Pinch of salt
- 1 cup (240 ml) milk
- ½ cup (120 ml) fresh lemon juice (about 4-5 lemons)
- 1 tablespoon lemon zest
- 1 -2 drops yellow soft gel paste food color (optional)
- 2 tablespoons (30 g) unsalted butter
Instructions
- Zest the lemons. Juice the lemons until you have about half a cup of lemon juice. Don't forget to remove out the seeds.
- Mix sugar, cornstarch, and salt in a small saucepan.
- Add milk, lemon juice, and lemon zest; mix to combine.
- Heat on low heat, while constantly stirring with a wire whisk until mixture thickens, starts to bubble, and coats back of a wooden spoon. NOTE: If the curd isn’t thickening, turn up the heat and constantly whisk.
- Remove pot from heat, then add the cubed butter and mix until melted. If desired, add 1 -2 drops of yellow gel food coloring to intensify the color. I added two drops of this yellow soft gel paste food color.
- Pour the lemon curd into a heatproof bowl, cover with plastic wrap pressed onto the top of the curd to avoid a skin from forming on top, and refrigerate until cold. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
- Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
- You can use salted butter instead of unsalted butter. Simply omit the pinch of salt called in the recipe.
- Keep the heat low! And don’t stop whisking until it’s off heat.
- You’ll know the curd is ready when it noticeably thickens and coats the back of a spoon. You can also use a thermometer to see when it reaches 160 degrees.
- I don’t strain the eggless lemon curd. However, feel free to run the finished lemon curd through a fine-mesh sieve if you want a silky-smooth finish.
- Best Eggless Lemon Pound Cake
- Eggless Lemon Blueberry Cake
- Easy Eggless Lemon Bars
- Eggless Lemon Cake
- Easy Eggless Blueberry Scones
- Easy Eggless Key Lime Pie
- more recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!
-
- Small Saucepan
-
- Zester
-
- Measuring Cup Set
-
- Fine Mesh Strainers
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun!
