This eggless lemon curd is a favourite with both my girls, given they can’t consume eggs. And no one can tell the difference!
Estimated reading time: 4 minutes
Why Eggless?
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
Images by LinsFoodies
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Lin xx
Eggless Lemon Curd
Ingredients
- 100 g salted butter
- 100 g white sugar
- 200 ml lemon juice (about 6 lemons)
- zest of 2 lemons
- 2 Tbsp cornflour (cornstarch in the US)
- 2 Tbsp cool water
- 100 g condensed milk
Instructions
- 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.100 g salted butter, 100 g white sugar, 200 ml lemon juice , zest of 2 lemons
- 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.2 Tbsp cornflour, 2 Tbsp cool water
- Take it off the heat and stir the condensed milk in. That's it.100 g condensed milk
- Transfer to a sterilised jar, bring to room temperature, then store in the fridge for up to a week.
Hello,
Thank you so much for developing this recipe! I made this as a topping for a Cheesecake, and it was delicious!
My pleasure, Rosalind! Can’t tell the difference, can you?
This was such a quick and yummy lemon curd!So delicious!looks so beautiful and tastes amazing.It was a real life saver.
That’s wonderful, thank you for letting me know! x
Hello! Used this recipe for a cake for my dad’s birthday. Usually make the egg version but needed an eggless one and I’m so glad I found this! I used custard powder instead of cornstarch as I thought perhaps it would taste closer to the recipe I’m used to. It was delicious. It set thick enough to use as a filling but also to pipe with. Thanks so much for this! ❤️
My pleasure, I’m glad it worked out. The custard powder is a great idea.
Azlin, I love lemon curd especially to add to my bakes and as a topping for desserts. I usually make the egg version. Am going to give this eggless version a try. Looks so thick and creamy and love the lemony colour.
It’s practically identical in flavour and aroma!
This is a great recipe even when I have to substitute cornstarch with 1 tbsp cassava starch and 1 tbsp all-purpose flour. It came out nice and smooth! Thank you, Azlin Bloor for sharing. will make it again. 🙂 <3
My pleasure, Vange. I’m pleased that it worked for you with a different starch. I’ll have to add that to the article.
I made this according to the recipe and used it for a Mary Berry Lemon Cheesecake on a Ginger Crust. It came out perfect! Exactly the right portion I needed, and delectable with the right amount of sweet and sour. Slightly runny and comparable to the storebought stuff.
Hi, would you have any tips on how to revert the mixture to being less firm. I’ve unfortunately added more corn flour than I should have and even though it tastes gorgeous it’s a bit firmer than i would have liked as I’m using it as a filling between cakes. Thanks so much and great recipe too. Liz
Hi Liz, just whisk it with a little liquid. If it’s not too lemony, lemon juice will be the best option. But if it’s already too lemony in flavour, room temperature water will work just fine. Be sure to add the liquid a little at a time, as you don’t want it ending up too runny.
And it’s my pleasure.