Eggless Lemon Curd (Dairy-Free Option)
This Eggless Lemon Curd is silky smooth, perfectly tangy, and bursting with fresh lemon flavor. Made without eggs, it's just as rich and creamy as the classic version and can easily be made dairy-free or vegan with a few simple swaps. Spread it on toast, spoon it over pancakes, swirl it into yogurt, or use it as a filling for cakes, cupcakes, tarts, cheesecakes, and more.
Yield: 1 cup
Equipment
- Medium sized Sauce Pan
Ingredients
Lemon Curd
- 130 ml Milk low fat milk or dairy-free milk of choice
- 95 ml Lemon Juice freshly sqeezed
- 100 g Castor Sugar or cane sugar
- (2 tbsp) 16 g Cornstarch
- Pinch of Turmeric Powder for Color
- (2 tbsp) 28 g Butter cut in cubes, see notes for options
Instructions
For Lemon Curd
- Whisk together the milk and fresh lemon juice in a saucepan. The mixture may look curdled at first. This is completely normal.
- In a small bowl, whisk together the sugar, cornstarch, and turmeric (if using). Add it to the saucepan and whisk until smooth.
- Cook over low-medium heat, whisking constantly, until the mixture comes to a boil and thickens.
- Remove from the heat and stir in the butter until completely melted and the lemon curd is smooth and glossy.
- Transfer the lemon curd to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for 3–4 hours, or overnight until fully chilled and set.
- Stir the lemon curd until smooth before using, or briefly blend it in a food processor for an extra silky consistency. Avoid over-processing, as this can make the curd runny.
- Store the lemon curd in an airtight container in the refrigerator for up to 1 week. Freezing is not recommended.
Tip: I highly recommend using low-fat milk or dairy-free milk for the smoothest texture. If using whole/regular milk, mix 70% whole milk with 30% water before starting the recipe. Although the milk may look curdled after adding the lemon juice, it will emulsify into a silky, smooth lemon curd as it cooks.
Notes
- Cup vs. Weighing Scale: Cup measurements are provided as a guide and may vary depending on how ingredients are measured. For the most accurate and consistent results, use a digital kitchen scale and weigh your ingredients in grams. Measure and prepare all your ingredients before you begin.
- Teaspoons & Tablespoons: Always use proper measuring spoons for teaspoon (tsp) and tablespoon (tbsp) measurements rather than regular eating spoons.
- Fresh Lemon Juice: Freshly squeezed lemon juice gives the brightest, freshest flavor. Bottled lemon juice can be used if needed, but the flavor won't be quite as vibrant.
- Milk: I highly recommend using low-fat milk for the smoothest texture. If using whole milk, mix 70% milk with 30% water. For a dairy-free version, use unsweetened soy milk, oat milk, or almond milk.
- Butter: Use unsalted butter for the best flavor. For a dairy-free or vegan version, substitute with plant-based butter such as Country Crock Plant Butter, Miyoko's, or Earth Balance.
- Sugar: Cane sugar or caster (superfine) sugar both work well. Organic cane sugar is a great vegan-friendly option.
- Turmeric Powder: A small pinch adds a beautiful natural yellow color without affecting the flavor. It's completely optional.
- Storage: Store the lemon curd in an airtight container in the refrigerator for up to 1 week. Place plastic wrap directly on the surface to prevent a skin from forming.