We use lemon curd a lot when baking; it’s a fantastic ingredient that is so much more effective than lemon juice. Its concentrated lemon flavour works wonders in so many recipes, lending both a sharp, as well as a touch of creamy flavour.
Because my girls are allergic to eggs, we are converting and creating more and more eggless baking recipes. And as lemon curd is something we love baking with, making an eggless lemon curd recipe was an obvious thing for us. I’m just amazed it’s taken me a couple of years to post about it!
The catalyst to this post was the last semolina cake that we made, Semolina and Lemon Curd Cake with Rosemary and Lemon Syrup (above). It was such a delicious creation, and a hit with family and friends that I promised my girls and a few readers that I would convert it to an eggless cake recipe. Naturally, the first step was to post the eggless lemon curd recipe!
This eggless lemon curd is sunshine in a jar!
There is hardly any difference in taste, aroma, and texture between this eggless lemon curd and a traditional lemon curd made with eggs. The creaminess that the eggs provide is replaced by the condensed milk we use in the recipe.
With the exception of peanut butter, I like my spreads smooth, no bits anywhere. So I don’t add any lemon zest to our lemon curd, but have listed it in the recipe here as optional. I shall leave that up to you.
Homemade Eggless Lemon Curd Recipe
Our eggless lemon curd is a very easy recipe to put together and takes only 15 minutes to make. It can be eaten immediately after being made, while still warm, although it will be slightly runnier at this stage. After that, store it in a sterilised jar, in the fridge for up to 1 week.
Sterilising Jars for our Eggless Lemon Curd
- Turn the oven on to a cool 130˚C/250˚F/Gas Mark ½.
- Wash the jars and lids in hot soapy water.
- Place the jars and lids upside down in the oven and leave them to dry, with the door closed for 15 minutes.
- Leave the jars and lids in there, bring them out only when you are ready to fill. Be careful, as they’ll be hot.
More on the Eggless Recipes page
Eggless Lemon Curd
- 100 g (3.5 oz) salted butter
- 100 g (3.5 oz) white sugar
- 200 ml (4/5 cup) lemon juice (about 6 lemons)
- zest of 2 lemons
- 2 Tbsp cornflour
- 2 Tbsp cool water
- 100 g (3.5 oz) condensed milk
- Place the butter, sugar, lemon juice and lemon zest (if using) in a small saucepan on medium heat and bring to a gentle simmer. Stir, as the butter is melting, to mix.
- Let the mix simmer for 1 minute.
- Mix the cornflour and water to a smooth paste, and very slowly drizzle this into the lemon and sugar mix, stirring constantly, until the mixture has thickened.
- Take it off the heat and stir the condensed milk in. That’s it.
- Transfer to a sterilised jar, bring to room temperature, then store in the fridge for up to a week.