This eggless lemon curd is simple to make and can be used to make so many different desserts. This recipe is also dairy-free and vegan.
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This easy eggless lemon curd is a dairy free and vegan recipe. It is tart and sweet and perfect for spreading on toast, filling tart shells, or as a cake topping.
Why You Will Love This Recipe
You will love this eggless lemon curd recipe because:
- It is a dairy-free recipe and is an excellent substitute for lemon curd made with dairy and eggs.
- It is a simple recipe and takes about 15 minutes to make.
- This recipe is vegetarian, vegan, dairy-free, gluten-free, and egg-free.
Cost to Make
Estimated cost = $3.15 or $0.13 a serve
What Is Lemon Curd?
Lemon curd is a smooth buttery spread made with fresh lemons it has a tart and sweet flavor.
Traditional lemon curd uses eggs and butter, but this homemade lemon curd recipe is eggless and dairy free.
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
You need a few simple ingredients to make this eggless lemon curd:
Cornflour or corn starch - is used to thicken the egg-free lemon curd.
Soy milk - we used homemade soya milk, but you can use any plant milk you like.
Fresh lemons - for freshly squeezed lemon juice and lemon zest/peel for an added flavor boost.
Vegan butter is used instead of regular butter and helps give a silky, buttery flavor and texture.
Tumeric powder just a pinch gives the curd a bright yellow color, similar to the color that egg yolks give traditional lemon curd.
If you don't want to use the natural color of turmeric powder, add a few drops of yellow artificial food coloring.
White sugar - you can use any white granulated sugar for this recipe. We made this recipe low-calorie by using monk fruit sugar.
Salt - a pinch is all you need to balance out all the flavors in the lemon curd, making it taste even better. If you are using salted butter, omit the salt.
Instructions
Step 1 - Place the cornflour into a small saucepan and mix to a smooth paste with a small amount of milk, then mix in the remaining milk. Add the peel, sugar, butter, turmeric powder, and salt.
Step 2 - Place the saucepan over medium heat, and stir constantly with a whisk or wooden spoon until it thickens.
Step 3 - Stir in the lemon juice and continue stirring over low-medium heat until well combined.
Step 4 - Remove from the heat, remove the lemon peel, pour into clean sterilized jars, cool, seal, and store in the fridge.
How To Sterilize Jars
This recipe makes 1 ½ cups of egg-free lemon curd.
- How many jars you need will depend on the size of the jars you have on hand, but they must be glass and with metal lids.
- Thoroughly wash the jars and lids in hot soapy water, rinse and drain well.
- Place the jars and lids upside down on the oven rack and heat the oven to 130˚C (250˚F).
- Leave the jars and lids to dry in the oven with the door closed for about 10 minutes.
- Turn off the oven, and leave them in there until you are ready to fill the jars. The jars will still be hot so use oven mitts when removing them from the oven.
Recipe Tips
If you are using sweetened milk, you might want to reduce the amount of sugar slightly because it could end up being too sweet.
Don't use too much turmeric powder. If you add more than in the recipe, the lemon curd will have a strong turmeric flavor. It is best to use a little less than more.
Don't use bottled lemon juice because fresh always tastes better.
If the vegan lemon curd is lumpy, this can happen for several reasons and if it has happened to you, pass it through a sieve to remove the lumps.
Serving Size
This recipe makes about 1 ½ cups of eggless lemon curd and a serving size is about 1 tablespoon.
Calories Per Serve
There are about 444 calories in 1 ½ cups of this eggless lemon curd using monk fruit sugar and about 19 calories in a 1-tablespoon serving.
Serving Suggestions
There are so many ways to use lemon curd you could:
- Use it a spread on fresh bread with butter, on scones, biscuits, or croissants.
- Mix it into yogurt, ricotta cheese, or cottage cheese.
- Whip it into cream to make a lemon whipped cream.
- Use it as a filling or a topping on pickets, pancakes, or crepes.
- Use it as a cake filling or a topping on cakes or muffins.
- Use it as a filling for an eggless lemon curd tart.
Storage
Refrigeration – Eggless lemon curd is best stored in a sealed container in the fridge and will keep for up to two weeks.
FAQ
This eggless, dairy-free lemon curd will keep well for up to two weeks in the fridge in sterilized sealed jars.
Yes, you can use limes instead of lemons.
This eggless lemon curd has a sweet and tangy taste with a faint hint of turmeric.
If you don't want the turmeric flavor, replace the turmeric powder with a few drops of yellow food color.
Yes, you can double the recipe but don't double the turmeric powder. The amount stated in the recipe will be enough to color a double batch of this lemon curd.
Yes, you can make orange curd using this recipe, but leave out the turmeric powder.
More Easy Recipes
If you liked this recipe, you might also like these eggless recipes:
If you have tried this or any other of my recipes, don't forget to come back and rate the recipe and leave a comment below, because I love hearing from you!
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Recipe
Easy Eggless Lemon Curd
Ingredients
- 2 level tablespoons corn flour/cornstarch
- 250 ml (1 cup) unsweetened soya milk, or other plant milk
- 1-2 pieces of peeled lemon rind without the white pith
- ¾ cup granulated sugar we used monk fruit
- 30 grams (2 level tablespoons) of vegan butter
- ⅛ teaspoon of turmeric powder (less than ⅛ teaspoon) or a few drops of yellow food coloring
- pinch of salt optional
- 80 ml (⅓ cup) fresh lemon juice, strained
Instructions
- Place the cornflour into a small saucepan and mix to a smooth paste with a small amount of milk, then mix in the remaining milk. Add the peel, sugar, butter, turmeric powder, and salt.
- Place the saucepan over medium heat, and stir constantly with a whisk or wooden spoon until it thickens.
- Stir in the lemon juice and keep stirring over low-medium heat until well combined.
- Remove from the heat, remove the lemon peel, pour into clean sterilized jars, cool, seal, and store in the fridge.
Notes
- How many jars you need will depend on the size of the jars you have on hand, but they must be glass and with metal lids.
- Thoroughly wash the jars and lids in hot soapy water, rinse and drain well.
- Place the jars and lids upside down on the oven rack and heat the oven to 130˚C (250˚F).
- Leave the jars and lids to dry in the oven with the door closed for about 10 minutes.
- Turn off the oven, and leave them in there until you are ready to fill the jars. The jars will still be hot so use oven mitts when removing them from the oven.
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