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 also have made a lemon curd thickened with cornstarch. I make it for a lemon cream cheese pie. But the problem I have with the lemon filling I make is that it weeps after being in the refrigerator for a few days. Do you know why that happens and what can I do to prevent that from happening? I haven’t tried this recipe of yours.
Hi Teresa! 🙂 Hmmm I am not too sure sorry! My best guess would be that there isn’t enough cornstarch to hold all the ingredients together so after a few days it starts to weep? This eggless lemon curd recipe holds really well even after days in the fridge 🙂
This is a wonderful eggless curd. Only thing is you should put a disclaimer (warning you might want to make a double batch, you can possibly eat all of the first batch).
Haha thanks Neisha! So glad to hear you enjoyed the lemon curd 😀
Hi, I have made this lemon curd recipe and I can honestly hold my hands up 🙌 and say this is the best recipe I’ve tried. Thank you so much! For putting it out there. Quick question though, could you add cream instead of milk to this recipe (not that you need too) I just like to be creative when baking/cooking 🤭 if so what cream would it be single or double? ❤️ 😃
So so happy to hear you loved the recipe Kharen 😀 its my fav lemon curd recipe and I’m so glad you enjoyed it too 🙂
Yes I think cream will work fine (may make it even more creamy!), and either single or double should work 🙂
Would love to hear how it goes with the cream if you decide to try it out!
Hi MK,
I love your recipes and truly appreciate you for them.
Please what type of sugar did you use? Powdered or granulated sugar?
Thank you in advance.
Hi Kafa! 🙂 So happy to hear you’re enjoying the recipes 😀
Oh I just realised it isn’t stated in the recipe card! Thank you for bringing this to my attention – I’ll amend this now 🙂
For this recipe you want to use white granulated sugar 🙂
Enjoy!
This curd is excellent; if it becomes solid in the fridge, just a bit of hot water stirred into the mass will help restore it to spreadable glory. Question, though: I’ve been given a bag of some 20 oranges. Do you have any advice for using this eggless technique for creating Orange Curd? I expect reducing the amount of sugar would be necessary. Thanks so much, MK! 🙂
Hi Tony! 🙂 So happy to hear you loved the lemon curd – this eggless version is my fav (even better than regular lemon curd with eggs)! You could also heat up the lemon curd a little and this should help loosen it up a bit when it gets firm 🙂
Oohh I’ve never tried orange curd before, though it does sound delicious! Yes I think following the exact recipe but reducing the sugar should do the trick. You could always adjust it at the end and add more sugar if you feel it needs it 🙂
Would love to hear how you go if you decide to try out the orange curd Tony!
Thank you so much for this recipe! It’s so easy without the egg, which I always have trouble with (I curdle it or my stuff has eggy taste). This came out really lovely, not too sweet or tart. Only took about 5 minutes. I made it alongside your lemon cake, which was a huge hit with my in/laws. I can’t wait to try more of your recipes 🙂
You’re so welcome Miranda! 😀 So so happy to hear you loved the lemon curd – this eggless version is my fav (even moreso than traditional lemon curd made with eggs!). So glad you and your in laws enjoyed it alongside the lemon cake 🙂
This lemon curd is wonderful! Can we freeze it?
Thanks so much Julie! 🙂 Hmm good question – I don’t think I’ve tried freezing this lemon curd myself, but I think it would freeze fine! Would love to hear how you go if you decide to try it out 🙂
This is super easy to make & absolutely delicious.
Like some of your followers, I don’t like the version with eggs.
I try to make eggless baking especially for my friends and family that fast on Mondays and Tuesdays and your recipes are spot on. Truth be told – I only use your recipes even when I convert it to 6” cakes
Awesome! Thank you so much for the feedback Andre, so happy to hear your family and friends are enjoying the recipes 😀
And I’m so honored that you’ve only been using my recipes! Thank you for all your support 🙂
Hi i need it for the top af a cheese cake.do you think it is good?thanks and keep it up.love from malta.xx
Hi Lucienne 🙂 Yesss this would work wonderfully on top of a cheesecake! Hope you enjoy the recipe and much love from NZ to Malta 😀
Hi again….
Another question.
I made it (& OH MY GOODNESS… SO DELISH). I let it cool & then put it in the fridge in an air tight container.
How do I re-heat/get this so it’s a pouring consistency? I want to use it to fill a cookie cups…but where it’s cold now, it’s like a big glob. I just don’t want to ruin it.
Hi Sandy! So happy you loved the lemon curd 😀 simply heat it in the microwave or over a stovetop, and it’ll become smooth again 🙂 enjoy!