You can make your own dairy-free lemon curd in just a few steps. Homemade lemon curd is delicious and easy to make, and it beats the store-bought version any day!
What is dairy-free lemon curd?
Lemon curd is a creamy and tangy lemon sauce made with eggs, lemons, sugar, and vegan butter. It is a versatile ingredient that can be used to fill cakes and tarts, top scones, and many other purposes.
Because this recipe is dairy-free, it's perfect when you are lactose intolerant!
Lemon juice - if you want to get the most out of this recipe, you should definitely use fresh lemon juice. Trust me. It makes a huge difference in the flavor.
Eggs - the curd gets a nice thick texture from the eggs, and they also make it look bright yellow and delicious.
Sugar - regular granulated sugar is perfect for this recipe.
Vegan butter - vegan butter gives your lemon curd just as nice a creamy taste as regular butter. It also helps the curd cool faster.
How do you know your curd is done?
A common question I get is how to tell when the curd is done. The best way to check is to dip a spoon in the curd and lift it up. If the curd covers the back of the spoon and stays there, it is ready.
Tips and tricks for the perfect dairy-free lemon curd
- Whisk the lemon curd constantly to avoid curdling the eggs and ending up with scrambled eggs in your mixture!
- The lemon curd will thicken once it has cooled, so don't worry if it seems too runny.
- Adding cold butter helps the curd set and enhances its flavor.
- To prevent a skin from forming on your lemon curd, cover it with plastic wrap while it's still hot, ensuring the wrap touches the curd to keep air out.
- When making lemon curd, use a double boiler on low heat to prevent scrambled eggs.
- For best results, use freshly squeezed lemon juice instead of bottled. The bottled juice can alter the flavor of your curd.
- Avoid using metal when cooking this recipe. Using a rvs pan or spoon can give your curd a slightly metallic flavor.
Uses for lemon curd
Like pastry cream, lemon curd is fantastic as a filling for tarts and lemon curd cakes. I also use it in my recipe for lemon meringue pie! These are made with a graham cracker crust, so no oven is needed!
I also used this lemon curd in my limoncello tiramisu. You make this tiramisu without eggs, and it can be made without alcohol, so it's perfect for making for kids at Easter!
Talking about easter, how about some lemon curd cookies?
Did you know you can also make it for delicious lemon ice cream or fresh lemon buttercream?
Frequently asked questions
Yes! Let it cool completely, and transfer it to a freezer-safe container.
Absolutely. I also use this recipe to make orange curd or grapefruit curd, but you can replace the lemon juice with any fruit purée or juice you like!
To make this dairy-free lemon curd recipe, you will need a heavy-bottomed saucepan, a heatproof bowl, a spatula, a citrus press, a kitchen scale or measuring cups, a fine sieve, and plastic wrap.
In the fridge, dairy-free lemon curd will keep for about a week. It is important that you keep the curd in an airtight container to avoid forming a skin.
If you need it later, it is better to freeze it.
You can keep it in the freezer for about three months.
Let the curd thaw slowly in the refrigerator before serving, and give it a good stir.
More lemon recipes
Dairy free lemon curd
- ¼ cup lemon juice
- 4 egg yolks
- ⅔ cup sugar
- ¼ stick vegan butter
- The zest of 2 lemons
- Whisk together the egg yolks with the sugar, lemon juice, and lemon zest.
- Add the mixture to a saucepan and cook over LOW heat while whisking constantly.
- As soon as the lemon curd starts to thicken, this can take 7–10 minutes, take the pan off the heat and whisk in the butter.
- When the butter is melted, sieve the lemon curd into a jar.