Eggless lemon curd, bursting with flavor! Enjoy our easy and creamy homemade lemon curd without eggs, made with simple gluten-free and dairy-free ingredients. Zesty, creamy, and perfect to add to muffins, tarts, or just eat with a spoon.
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Welcome to a fresh take on a classic favorite—eggless lemon curd! Whether you have dietary restrictions or just want to try something new, this recipe ensures no one misses out on the joy of a good citrus curd. In this version, we skip the eggs but keep all the zest and zing you love in traditional curd.
Many of you have asked for alternatives that are friendly to various dietary needs. This lemon curd without eggs meets that call, offering a delicious spread that's also gluten-free and dairy-free. Using basic ingredients like fresh lemons, cornstarch, and coconut oil, we've crafted a curd that not only tastes great but is also simple to make.
Pair this curd with our gluten-free lemon curd muffins for a treat that’s sure to please everyone at the table. Whether you’re spreading it on toast, adding it to your oatmeal, or filling tart shells for dessert, this versatile curd is a staple in any kitchen. Plus, it’s made in just a few easy steps!
🥳Why You'll Egg-Free Lemon Curd
- Allergy-Friendly: This eggless lemon curd is a game-changer for anyone with egg, dairy, or gluten sensitivities. Everyone deserves a chance to enjoy rich, luscious lemon curd without worry.
- Perfect Texture and Taste: Despite being free from eggs, our curd has a creamy texture and the perfect balance of sweet and tart—ideal for satisfying your citrus cravings.
- Fun and Unique: Whether spread on toast, dolloped on desserts, or used as tart filling, this lemon curd without eggs is incredibly versatile. It’s a great way to add a zesty punch to a variety of dishes.
🍋Main Ingredients
Our recipe is made with straightforward simple ingredients and perfect for anyone with food allergies. Our eggless lemon curd is also gluten-free and dairy-free as well!
- Fresh Lemon Juice: I always opt for using fresh lemons to get that rich, fresh lemon flavor.
- Lemon Zest: To get that extra hint of lemon, I like to add lemon zest for a pop of flavor. Make sure you use organic lemons that are washed and dry.
- Granulated Sugar: To help balance the tartness of the lemons and give our egg free lemon curd that sweet touch. Feel free to adjust the amount of sugar to suit your preferences.
- Cornstarch: Cornstarch is our go-to thickener, making the curd creamy without eggs. It also makes a gluten-free lemon curd recipe!
- Turmeric: This will help give a rich, vibrant color naturally, which I find helpful when we are not adding eggs.
- Water: I like to use water instead of plant milk as I found it gives a smoother texture and more vibrant color to our eggless lemon curd recipe. Plus it helps make this a dairy-free lemon curd recipe!
- Coconut Oil: Helps create that rich smooth texture.
Full quantities can be found in the recipe card.
🍊Substitutions
If you need to switch up some ingredients in this eggless lemon curd recipe, here are a few ideas:
- Sugar Options: Swap granulated sugar for brown sugar or coconut sugar. the color will be more muted but the flavor will still be delicious.
- Thickener Variations: While cornstarch is our main thickener, you can experiment with agar agar or tapioca starch if you need a corn-free alternative. I have not made this recipe with either, so if you try it, let us know how it went in the comments.
- Water alternatives: You can add equal parts of your favorite plant milk, such as soy milk, oat milk, or almond milk. Many vegan recipes use plant milk in place of water. However, I prefer to use water to maintain the vibrant color and creamy texture.
👩🏽🍳Step-By-Step Instructions
Step 1: Combine Ingredients
In a small saucepan, whisk together half a cup of fresh squeezed lemon juice, lemon zest, sugar, cornstarch, and a pinch of turmeric. Gradually pour in the warm water, stirring continuously to avoid lumps. You want to ensure the cornstarch and turmeric are fully dissolved.
Step 2: Cook The Curd
Set your saucepan over medium heat and keep stirring. The curd will thicken in about 5 to 7 minutes. Once you see tiny bubbles forming, the curd should begin to thicken into a smooth paste. At this point, remove it from the heat.
Step 3: Add the Coconut Oil
Remove your eggless lemon curd from the heat and stir in the coconut oil until it’s perfectly blended. It will have a nice sheen and creamy texture.
Step 4: Cool
Pour the curd into a bowl and cover it with plastic wrap, pressing the wrap right onto the surface. This stops a skin from forming. You can let it come to room temperature to set or chill it in the fridge.
💡Recipe Tips For Eggless Lemon Curd
To help you the best texture and flavor for our eggless lemon curd, keep these pointers in mind:
- Avoid Lumps: Start by mixing the dry ingredients like cornstarch and sugar in the saucepan before adding any liquids. Then mix well with the water until the cornstarch fully dissolves. This helps reduce the risk of lumps in your lemon curd without eggs.
- Know When It's Done: The curd should coat the back of a spoon and hold a clear path when you run your finger across it. If it’s too thin, keep cooking a couple of minutes longer, but watch it closely to avoid overcooking.
- Fixing a Hardened Curd: If your curd hardens too much after cooling, gently reheat it on low heat while adding a bit more water, stirring until it reaches the desired consistency.
⏲️ Can I Meal Prep This?
If you are using our egg-free lemon curd in another recipe (like our lemon curd muffins), you can make it ahead of time and store it. I love having this recipe on hand to add to some dairy-free yogurt, oatmeal, or use in our gluten-free tart shells!
🍴Recipe Variations and Leftover Ideas
Experiment with these variations to keep your vegan recipes exciting and new:
Lemon Curd Tarts: Use this eggless lemon curd as a filling for gluten-free tart shells. It’s a simple yet elegant dessert that will impress any lemon lover.
Lemon Curd Muffins: Have you tried our gluten-free lemon muffins yet? We make them filled with vegan curd recipe, and they are a family favorite at our place!
Citrus Blend Curd: Mix up your fruit curds by combining lemon with other citrus juices like orange or grapefruit for a delightful citrus curd. This tangy spread variation offers a refreshing change and is perfect for seasonal variations.
Vegan Lemon Bars: Layer your egg-free lemon curd over a base of pressed dates and nuts for a dairy-free and egg-free lemon bar. This twist not only uses simple ingredients but also adds a nutritional punch.
🥡How To Store This Recipe
Storing your egg-free lemon curd correctly ensures it stays fresh and delicious:
Refrigeration: Store your eggless lemon curd in an airtight container in the refrigerator. It will last for about two weeks. Always use a clean spoon to scoop out what you need to prevent the curd from spoiling.
Freezing: For longer storage, this recipe can be frozen. Place it in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight when ready to use.
Using Plastic Wrap: When chilling the curd, press plastic wrap directly onto the surface before sealing the container. This prevents any hard skin from forming and keeps your curd smooth.
❔Recipe FAQ
Yes, our egg-free lemon curd can be made with different sugars depending on what you have on hand. Coconut sugar or brown sugar can be substituted for granulated sugar, but keep in mind they may slightly alter the color and flavor of the curd.
Turmeric is optional and primarily used for adding a vibrant yellow color to mimic traditional lemon curd. If you don’t have it, the curd will still taste great; it just won't have that bright yellow hue.
Our lemon curd without eggs recipe is versatile. Try making orange curd or a mixed citrus curd by replacing the lemon juice and zest with equal amounts of orange, lime, or grapefruit. Each offers a unique twist and could be a delightful surprise for any citrus lover.
🌟 Loved this easy vegan lemon curd? Let’s connect! I’d be thrilled if you could leave a star rating, share this recipe, or comment below. Or come chat with me on Facebook or Instagram! Your feedback helps support and improve AtMyTable and helps others discover new favorites.
🥣Recipe Paring
If you need ideas on what to make with your lemon curd or are looking for easy allergy-friendly snacks and desserts be sure to check out these:
📖 Recipe
Easy Eggless Lemon Curd (Gluten-Free, Vegan)
Ingredients
- ½ cup lemon juice about 3-4 lemons
- 2 teaspoon lemon zest
- 3 tablespoon cornstarch
- ½ cup granulated sugar
- ¼ teaspoon turmeric powder
- 1 cup water
- 2 tablespoon coconut oil
Instructions
- Prepare the Mixture: In a small saucepan, whisk together the lemon juice, zest, sugar, cornstarch, and turmeric.½ cup lemon juice, 2 teaspoon lemon zest, 3 tablespoon cornstarch, ½ cup granulated sugar, ¼ teaspoon turmeric powder
- Add Water Until Dissolved: Slowly add the water while continuously stirring to avoid lumps.1 cup water
- Cook the Curd: Place the saucepan over medium heat and cook. Stir constantly to avoid buring. Cook until the mixture starts to thicken and bubble, about 5-7 minutes.
- Add Coconut Oil: Remove from heat and stir in the coconut oil until the mixture is smooth and glossy.2 tablespoon coconut oil
- Cool: Transfer the curd to a bowl. Cover with plastic wrap, touching the surface to prevent skin formation. Chill in the refrigerator until set.
Notes
- Store your lemon curd in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze for up to 3 months.
- Perfect for filling tart shells or as a delicious topping for dairy-free and gluten-free baked goods.
Cristal says
Hi, have tried your receipy for Eggleston lemon curd, it is delicious. I supply a baking shop with jams etc and they gave asked for lemon curd, can I store in glass jars for 3 to 4 months on a shelf, if not what preservative can be used even though there is lemon in it, your help is greatly appreciated.
Patricia Granek says
hello Cristal, thanks for the lovely comment! Of course I have tried this recipe, all the recipe are tested multiple times before they make it on here. However I ahve not tested if this recipe is shelf stable for 3-4 months. You would have to look into how to preseve lemon curd. Just remember if you use my recipe to please give me some credit or a mention :0)
Josh says
So vibrant and creamy. I feel like you can add this as a topping for so many other foods or eat by itself. What’s your favourite?
Patricia Granek says
Definetly our lemon muffins! Or to a bowl of oatmeal!