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! itās amazing on and in everything and if you havenāt had the homemade stuff youāre missing out.
Homemade eggless lemon curd is 10x better and tastier than store-bought. Itās 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 donāt 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 ā 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
- Ā½ 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 isnāt 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 donāt 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 Mommyās Home Cooking so youāll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun!
Making eggless desserts is new to me so I was shocked that eggless lemon curd could be delicious! I used this to make a lemon meringue pie along with your eggless meringue recipe. I piped and baked the meringue in my oven before placing it on top of the lemon curd for my pie.
My family (all of whom are used to traditional lemonade meringue pie made with egg) told me that I should definitely make this again. Out of the four Thanksgiving pies at my house (two made by a popular local bakery), this pie was the only one practically gone at the end of the night.
Hello Allese! It sounds like you nailed it! I am thrilled that my recipes help with the inconveniences that egg allergy brings to our day-to-day life. Please reach out if you have any questions or specific recipe requests. Thanks so much for trying my recipe and taking the time to come back and let me know – xo
Wow that’s a lot of yellow food coloring!
Hello Andy! I don’t find one drop of food coloring is too much but you can certainly omit it. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Making a lemon roll cake and wanted to use a homemade lemon curd,, just made this and so easy and yummy! Super easy and thank you for sharing!
Hello Elisia! It sounds like you nailed it! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.
If i want to use this as a tart filling, how long do I bake it and will I need to add more cornflour to help it set?
Hello Priyanka! If you want to make a tart I recommend using this recipe > Easy Eggless Lemon Tart
Can I bake the lemon curd into a cookie?
Hello Radhika! I havenāt tested it personally, but you can certainly give it a try. Let me know how it turns out for you!
If I top this on cookies, tarts etc. will I still have to refrigerate it after I bake it? Iām looking for something that requires no refrigeration after it has been baked. I know that if I have extra curd it will need to be refrigerated š
Hello Sadie! I have kept it a room temperature just for a couple of hours. For longer, I recommend keeping it in the refrigerator. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Will definitely try this. I’ve enjoyed making your recipes. I have also been looking for a good eggless Lemon Tart recipe. Can you post that one as well? Would love to make it!
Hello Divya! Sure…adding it to my list =)
Turned out great but a little sweet. I put 1 cup of sugar and then after I noticed 100g is 1/2 cup. Should it be 1 cup of sugar or 1/2 cup?
Hello Candace! I apologize for the confusion. For some reason, the recipe got misconfigured; it’s fixed now. It’s 1/2 cup = 100 g. Thanks so much for your feedback and for trying my recipe.
Only had 2 eggs & googled a no egg lemon curd recipe and I found yours.
Simple and easy to make, came out great!. Thanks for your recipe.
Hello Al! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
I tried making lemon curd for the 1st time and this turned out so good and tasty. Thanks
Hello Sone! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Question – doesnāt the milk curdle if itās in the presence of lemon juice?
Hello Ani! No, it won’t curdle. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi, I want to try this, but I want to ship some to my family. Will it be stable enough to ship before being refrigerated?
Hello ML! Are you going to home-canned them? If so, safe to ship. If not, you need to invest in ice packs and overnight shipping. Hope this helps!
I use the curd recipe to make lemon curd filled lemon cupcakes – all eggless for my partner who has an egg allergy. This recipe is fabby for it!
Hello Alannah! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
We have a child with a dairy allergy as well-do you think this would work with oat milk or another dairy free version and dairy free butter? Thanks!!
Hello Alicia! Yes, I think it will work fine. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Can I use this lemon curd as a tart filling?
Hello Rashmi! Yes, you can. Thanks for your interest in my recipe. Please come back and let me know how you like it =)