How to Make Delicious Lemon Curd Without Eggs: Vegan and Allergy-Friendly Recipe

Lemon curd is a zesty delight that can elevate any dessert, but what if you’re avoiding eggs? Don’t worry, I’ve got you covered. Making lemon curd without eggs is easier than you might think, and the result is just as tangy and delicious.

In this article, I’ll share a simple, foolproof recipe for egg-free lemon curd. Whether you’re vegan, allergic to eggs, or just out of them, you’ll soon enjoy this creamy, citrusy spread without compromising on flavor. Let’s dive into the world of eggless lemon curd and discover how you can whip up this vibrant treat in no time.

Key Takeaways

  • Egg-Free Lemon Curd Benefits: Suitable for vegans, people with egg allergies, and those looking to avoid cholesterol and saturated fats, leading to a healthier and longer-lasting dish.
  • Essential Ingredients: Key components include freshly squeezed lemon juice, granulated sugar, full-fat coconut milk or plant-based milk, and thickening agents like cornstarch, arrowroot powder, or agar-agar powder.
  • Substitute Effectiveness: Cornstarch, arrowroot powder, and agar-agar effectively replicate the texture and consistency of traditional lemon curd without compromising on flavor.
  • Step-by-Step Preparation: The process involves mixing and heating the ingredients, followed by adding plant-based butter and optional turmeric for color, ensuring a creamy, tangy consistency.
  • Storage Solutions: Proper refrigeration in airtight containers extends freshness for up to two weeks, with freezing available for longer preservation.

Exploring Egg-Free Lemon Curd

Why Avoid Eggs in Lemon Curd?

Egg-free lemon curd avoids common allergens and dietary restrictions. People who follow vegan diets or have egg allergies seek alternatives to traditional recipes. Additionally, egg-free lemon curd offers a longer shelf-life since it reduces the risk of spoilage caused by raw eggs.

Health Benefits of Egg-Free Recipes

Egg-free recipes align with various dietary needs while providing significant health benefits. They reduce cholesterol intake, benefiting those with heart conditions. Moreover, egg-free lemon curd caters to individuals looking to lower their saturated fat consumption. These recipes also decrease the chance of foodborne illnesses, as they remove the risk of salmonella present in raw eggs.

Ingredients for Egg-Free Lemon Curd

Choosing the Right Ingredients

Selecting the proper ingredients is crucial for making delicious egg-free lemon curd. High-quality lemons are vital since they provide the primary flavor. I recommend using organic lemons if possible to avoid pesticides. Freshly squeezed lemon juice ensures the best taste; bottled juice can have a different flavor profile. Lemon zest adds an extra layer of citrus aroma and tanginess.

Sugar balances the tartness of lemons. Granulated sugar is perfect because it dissolves well and doesn’t add color or flavor beyond sweetness. Full-fat coconut milk or a plant-based milk thickens the curd without eggs, giving it a creamy consistency. Use a small amount of cornstarch or another starch like arrowroot powder as it acts as a thickening agent to emulate the function of eggs.

Substitutes for Eggs in Lemon Curd

For egg-free lemon curd, I use two main substitutes to replicate the texture and consistency of traditional recipes. Cornstarch or arrowroot powder thickens the mixture effectively. A typical recipe may require around 2 to 3 tablespoons of cornstarch or arrowroot powder to achieve the desired viscosity. Combine these with the lemon juice and sugar to avoid lumps.

Agar-agar can also replace eggs. It’s a plant-based gelatin derived from seaweed. It provides a smooth, thick texture. Dissolve agar-agar in a liquid, like lemon juice or water, before adding it to the curd mixture. Use 1 to 2 teaspoons of agar-agar powder for a standard recipe size. These substitutes ensure the lemon curd has a rich, creamy consistency similar to traditional egg-based versions.

Organic Lemons3-4Freshly squeezed juice and zest
Granulated Sugar1 cupSweetens and balances tartness
Full-Fat Coconut Milk1 cupProvides creaminess
Cornstarch/Arrowroot2-3 tablespoonsThickening agent
Agar-Agar Powder1-2 teaspoonsAlternative thickening agent

Using these carefully selected ingredients ensures the lemon curd is flavorful and has the right consistency, making it a perfect option for those avoiding eggs.

Step-by-Step Recipe for Egg-Free Lemon Curd

Preparing Your Ingredients

Gathering all ingredients before starting ensures a smooth cooking process. For egg-free lemon curd, you’ll need:

  • 1 cup of lemon juice (freshly squeezed)
  • 1 cup of granulated sugar
  • 2 tablespoons of cornstarch (or arrowroot powder for a thicker consistency)
  • 1/2 cup of water
  • 1/4 cup of plant-based butter
  • Zest of 2 lemons (to enhance the tangy flavor)
  • A pinch of turmeric (for natural color, optional)

Ensure the lemons are high-quality and ripe. Freshly squeezed lemon juice results in a vibrant, tangy flavor. Measure the ingredients accurately for consistent results.

Cooking and Consistency Tips

Mix the lemon juice, zest, sugar, and cornstarch in a saucepan. Add water, then whisk until the cornstarch dissolves completely. This step prevents lumps in your curd.

Heat the mixture over medium heat, stirring constantly. The mixture thickens as it heats. Once it reaches a boil, reduce the heat and simmer for 2-3 minutes until it thickens to a pudding-like consistency.

Remove the saucepan from heat, then add the plant-based butter. Stir until the butter melts and integrates fully. If including turmeric, add a pinch for color and stir well.

Transfer the lemon curd to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Allow it to cool at room temperature, then refrigerate for at least 2 hours to set.

This egg-free lemon curd serves as a delicious spread for toast, a filling for desserts, or a topping for pastries.

Common Challenges and Solutions

Texture Issues and How to Solve Them

Achieving the right consistency in egg-free lemon curd can be tricky. Without eggs, you might get a runny or overly thick texture. The primary solution involves adjusting the thickening agent. I find cornstarch to be effective, but arrowroot or tapioca starch can work too. Start with the ratios in the recipe, then add small increments if the mixture’s not thickening properly or seems too thick. If the curd turns lumpy, straining it through a fine sieve can create a smooth finish.

Preservation and Storage Tips

Proper storage is crucial for maintaining the freshness of lemon curd. Refrigerate in a sterile, airtight container. Egg-free lemon curd stays fresh for up to 2 weeks in the fridge. For longer storage, freezing is an option. Freeze small portions in airtight containers, then thaw in the fridge before use. Always use clean utensils to avoid contamination, extending the product’s shelf life.


Making lemon curd without eggs is a straightforward process that caters to vegans and those with egg allergies. By focusing on high-quality ingredients and using the right thickening agents you can achieve a smooth and delicious texture. Remember to strain the mixture if you encounter any lumps.

Proper storage is key to maintaining freshness. Keep your egg-free lemon curd in a sterile airtight container in the refrigerator for up to two weeks. For longer storage freeze it. This way you can enjoy your homemade lemon curd whenever you like without compromising on taste or quality.

Frequently Asked Questions

Why should I make egg-free lemon curd?

Making egg-free lemon curd is beneficial for vegans and individuals with egg allergies. It allows you to enjoy a delicious lemon curd without the risk of allergic reactions or animal product consumption.

What are the key ingredients for egg-free lemon curd?

The key ingredients include high-quality lemons for a fresh flavor, sugar for sweetness, and thickening agents like cornstarch, arrowroot, or tapioca starch to achieve the desired texture.

How do I fix lumpy egg-free lemon curd?

If your egg-free lemon curd is lumpy, strain the mixture through a fine mesh sieve to smooth it out. Straining helps achieve a silky, smooth texture.

How long can I store egg-free lemon curd in the refrigerator?

Egg-free lemon curd can be stored in the refrigerator for up to 2 weeks. Ensure it is kept in a sterile, airtight container to maintain freshness.

Can I freeze egg-free lemon curd for longer storage?

Yes, you can freeze egg-free lemon curd for longer storage. Place it in a freezer-safe, airtight container to keep it fresh for a longer period.

What can I use if I don’t have cornstarch?

If you don’t have cornstarch, you can use other thickening agents like arrowroot or tapioca starch. Adjust the quantity as needed to achieve the right consistency.

How do I achieve the right texture for egg-free lemon curd?

Achieving the right texture involves adjusting the amount of thickening agent. Start with the recommended amount and add more if needed, a little at a time, while cooking and stirring continuously.