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    Eggless Lemon Curd

    This eggless lemon curd tastes just as good as a traditional lemon curd, if not better! It’s super tart, creamy and goes perfectly with cakes and cupcakes!

    Eggless lemon curd that is still super creamy!

    How is this creamy without eggs?

    This recipe uses milk and cornstarch in replacement of the eggs, and along with butter, results in a super creamy curd!


    How do I store it?

    This eggless lemon curd should be kept refrigerated in an airtight container, and can last for up to 4 weeks!


    Eggless lemon curd that is still super creamy!

    Eggless Lemon Curd

    Creamy, delicious eggless lemon curd that tastes just as good a traditional lemon curd, if not better!
    5 from 20 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 2 cups

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.


    • 1 tbsp lemon zest
    • ¾ cup (184 g) fresh lemon juice - about 5 lemons
    • ¾ cup (150 g) sugar
    • ¼ cup (30 g) cornstarch
    • ¾ cup (175 g) milk
    • ½ tsp vanilla essence/extract
    • ½ cup (113 g) unsalted butter - cold and cut in cubes
    • 1 drop (1 drop) yellow gel colour or pinch of turmeric - OPTIONAL


    • Add your lemon zest, lemon juice, sugar, cornstarch, milk and vanilla to a saucepan and mix until well combined.
    • Place your saucepan over a medium heat and stir your mixture continuously until you reach a thick consistency (see video for visual).
    • Take your saucepan off the heat and stir in the cold unsalted butter until completely melted.
    • Strain your lemon curd to remove the little bits of lemon zest (optional).
    • Stir in gel colour or turmeric for additional colour (optional). Leave to cool and then it's ready to use!


    YouTube video


    Calories: 939kcal | Carbohydrates: 121g | Protein: 4g | Fat: 52g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 141mg | Sodium: 47mg | Potassium: 267mg | Fiber: 1g | Sugar: 101g | Vitamin A: 1662IU | Vitamin C: 41mg | Calcium: 145mg | Iron: 0.2mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: eggless lemon curd, lemon curd
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      I love this recipe soo much!! Thank you 🙂

    • Tiesha

      5 stars
      I love this recipe very delicious for me personally it wasn’t sweet enough but that is an easy fix. I love it and thanks again for sharing your recipe.

      • Cakes by MK

        So happy to hear you loved the lemon curd Tiesha! 😀

    • Aneeldeep

      5 stars
      I have made almost every cake M K has posted and I have to say your stuff is amazing. I love how you are passionate about improving the recipe untill your satisfied. Thanks you MK for lovely flavours, keep sharing recipes and I will definitely keep baking. X

      • Cakes by MK

        Thank you so much Aneeldeep! So so happy to hear you’re enjoying the recipes 😀

      • Glennifer Cronje

        Absolutely agree! Thanks MK keep up the great work.

    • Jessica

      5 stars
      Lemon is my favorite flavor and this is so much better than any canned lemon curd ever!!! Thank you!

      • Cakes by MK

        Totally agree Jessica! So happy to hear you enjoyed it 😀

    • Lauren

      Just wondering how best to keep this? How long in the fridge and does it freeze? Thanks! Lauren

      • Cakes by MK

        Hi Lauren! 🙂 It’ll keep in the fridge for a few weeks or so, and I haven’t tried freezing it myself but I imagine it should be fine to freeze 🙂

      • Valerie

        This is the most delicious thing I’ve had in a long time! yummm! But don’t freeze it… I put it in the fridge after the freezer and it became grainy and I found the taste had changed a bit… 😓

        • Cakes by MK

          So happy to hear you enjoyed it Valerie! 😀 And ahh yeah sometimes things with dairy and acid can become grainy and separate when frozen, thanks for sharing that information so that others can know too 🙂

        • Vincent

          5 stars
          I think use water instead of milk will make it ok to freeze….. This is my to go Lemon Curd recipe….. Love it

    • Lauren

      I am wondering, can I freeze this?

    • Catherine

      I loooove this recipe so much because while I love Lemon curd, I’m not a fan of the eggs taste from the yolks. This recipe is exactly what I needed! Thank tou!

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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