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!
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
Print Pin VideoIMPORTANT: 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.
Ingredients
- 1 tbsp lemon zest
- ¾ cup (184 g) fresh lemon juice - about 5 lemons
- ¾ cup (150 g) white granulated 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
Instructions
- 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!
Video
Nutrition
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.
88 Comments
I’m planning on making this but have a question….
Can you use heavy cream in place of milk in this? Or will that not work?
Hi Sandy! Yes I believe heavy cream should work fine – your lemon curd will just be a little thicker 🙂 enjoy!
Thank you for your quick reply. I can’t wait to make it!!!!
It is absolutely delicious! Thank you so much for sharing your talent. This is fail proof and promises to wow my guest.
Thank you so much Wendy! So happy you all loved the eggless lemon curd – it’s one of my fav recipes 😀
LOVE IT! I forgot to add the butter but it still turned out great!
Made it as a Lemon Cake filling 💜 and mixed the left over cake with the left over curd and the cakepops turned out delicious!
Awesome! So happy to hear you loved the lemon curd Sue and that it still turned out great even without the butter 😀
I love this recipe soo much!! Thank you 🙂
So happy to hear that Angie! 😀
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.
So happy to hear you loved the lemon curd Tiesha! 😀
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
Thank you so much Aneeldeep! So so happy to hear you’re enjoying the recipes 😀
Absolutely agree! Thanks MK keep up the great work.
Thanks so much Glennifer 😀
Lemon is my favorite flavor and this is so much better than any canned lemon curd ever!!! Thank you!
Totally agree Jessica! So happy to hear you enjoyed it 😀
Just wondering how best to keep this? How long in the fridge and does it freeze? Thanks! Lauren
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 🙂
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… 😓
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 🙂
I think use water instead of milk will make it ok to freeze….. This is my to go Lemon Curd recipe….. Love it
I am wondering, can I freeze this?
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!