This Easy Eggless Lemon Curd is tangy, sweet, bright, and delicious! It requires only a few simple ingredients and comes together on the stove in 10 minutes! The recipe includes step-by-step photos and lots of tips.
Oriana’s Thoughts On The Recipe
This 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.
Simply sweet lemon sunshine on a spoon!
What I Love About This Recipe
What Is Lemon Curd?
Lemon curd is a dessert spread and topping made with fresh lemons. It’s buttery and sweet with an intense tart lemon flavor– like a creamy lemon jam. The traditional version is made with eggs but my Eggless Lemon Curd version is made from simple ingredients and comes together quickly on the stove.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You need just a few ingredients for this eggless lemon curd recipe:
- Sugar: Regular white granulated sugar, also known as caster sugar.
- Cornstarch: This will make this egg-free lemon curd creamy and smooth.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Fresh Lemons: You’ll need the juice and the zest.
- Yellow soft paste food color (optional).
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.
Food Allergy Swaps
- This recipe is naturally egg, gluten, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Corn-Free: Instead of cornstarch, use arrowroot powder or tapioca starch as a thickener.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare the Lemons
Zest the lemons and then juice the lemons.
Step 2 – Mix Dry Ingredients
Mix sugar, cornstarch, and salt in a small saucepan.
Step 3 – Add Wet Ingredients
Add milk, lemon juice, and lemon zest; mix to combine.
Step 4 – Cook
Heat on low, while stirring constantly with a wire whisk until the mixture thickens, just starts to bubble, and coats the back of a wooden spoon.
Step 5 – Add Butter
Remove pot from heat, then add the cubed butter and mix until melted.
Step 6 – Transfer to a Bowl and Chill
Pour the lemon curd into a heatproof bowl, cover with plastic wrap pressed onto the top of the curd to avoid skin from forming on top, and refrigerate until cold.
Tips 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 F.
- 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.
Storage
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.
Frequently Asked Questions
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.
You can definitely swap the lemons for limes to make this into lime curd. No other changes are needed.
It’s both sweet and tangy.
Yes, you can make double batches of this egg-free lemon curd, and the cooking time should be about the same.
You can definitely make orange curd with this recipe. I recommend using at least *some* lemon juice with the orange juice.
I haven’t tried preserving eggless lemon curd that way so I am unsure of the results, but let me know if you try anything!
You may have needed to cook it longer. Also, keep in mind the curd will thicken as it cools.
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.
- Mix with yogurt, cottage cheese, or spoon on ice cream.
- Eat it by the spoonful!
More Egg-Free Lemon Recipes You’ll Love!
- 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…
Recipe Card
Easy Eggless Lemon Curd
Ingredients
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (20 g) cornstarch
- 1/4 teaspoon kosher 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
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
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 the mixture thickens, starts to bubble, and coats the 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.
Video
- This recipe is naturally egg, gluten, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Corn-Free: Instead of cornstarch, use arrowroot powder or tapioca starch as a thickener.
- 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 F.
- 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.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in August 2020, post content edited to add more helpful information, no change to the recipe in April 2025.
I tried another recipe for eggless lemon curd that turned out awful and I ran out of fresh lemons. All I had left was bottled lemon juice yet this recipe still turned out great!
Hello Carolann! Yay! I’m so glad this recipe came through for you, even with bottled lemon juice! 🍋💛 That means a lot, especially after a not-so-great experience with another recipe. Thank you for giving this one a try—I’m thrilled it worked out and tasted great! 😊✨
My daughter is allergic to eggs but also corn. Has anyone tried a different thickening starch?
Hello Michelle! 😊 While I haven’t personally tested it, several readers have had success using arrowroot starch or tapioca starch as a substitute for cornstarch. Both are great thickening options and should work well in most cases. Just be sure to use the same amount as the recipe calls for cornstarch. If you try it, I’d love to hear how it turns out! 💕