Eggless Lemon Curd gives you that classic creamy, sweet-tart lemon curd texture, without eggs and without tempering. It's quick, silky, and bright, and it works beautifully as a spread, filling, or topping.
Eggless Lemon Curd Tips: No Eggs, No Lumps, Perfect Texture
I first made this lemon curd without eggs on a day I had lemons, butter, and condensed milk, and absolutely no eggs. I added a simple cornstarch slurry and hoped for the best, and it turned out smoother than I expected, with that clean lemon flavor I've always loved.
Now it's my go-to when I want something citrusy in the fridge. It sets well, spreads easily, and slips into so many desserts, tarts, cakes, lemon tiramisu, and pancakes without the usual egg-curd stress.
Why You'll Love This Recipe
- Quick and Simple: Just a few steps on the stove, and it's ready in no time.
- No Eggs Needed: You get that classic curd texture without tempering or worrying about scrambled eggs.
Eggless Lemon Curd Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Fresh Lemon Juice + Zest: I always use fresh lemons for this. The juice gives that clean, bright tang, and the zest is what really makes the lemon flavor pop and smell amazing.
- Butter + Sugar: This is the pair that makes the curd feel rich and classic. The butter gives it that smooth, creamy finish, and the sugar softens the sharpness of the lemon so it tastes balanced.
- Cornstarch (Cornflour) + Water: This is my egg-free thickener. I whisk it with water first so it blends in smoothly, then it thickens the curd into that custard-like texture once it warms up and sets even more in the fridge.
- Sweetened Condensed Milk: This is the shortcut I genuinely love here. It makes the curd creamy and glossy, adds sweetness without extra fuss, and keeps the color nice and bright.
How to Make Eggless Lemon Curd
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prep the Lemons: Squeeze the lemons and grate the zest.
2. Melt and Combine: In a small pan, heat the butter, sugar, lemon juice, and zest over low heat, stirring until smooth.
3. Thicken the Curd: Mix cornflour with water until smooth, then stir it into the lemon mixture and cook until it thickens like custard.
4. Finish and Chill: Remove from heat, stir in the condensed milk, then transfer to a bowl, cover, cool completely, and chill the eggless lemon curd for 2 hours.
Tips for Recipe Success
Common Mistake to Avoid: I always keep the heat low when I make this. If the heat is too high, the curd can thicken too quickly and end up a bit uneven or slightly grainy around the edges. Slow and gentle heat gives a much smoother result.
For Guaranteed Silky Curd: If I notice tiny bits of zest or any small lumps, I pour the curd through a fine sieve right after cooking. It only takes a minute and makes the texture beautifully smooth, especially if I'm using it as a cake filling.
Storage: I like to press cling film directly onto the surface of the curd before chilling it; this stops a skin from forming. Then I refrigerate it in an airtight container, and it keeps nicely for up to 1 week.
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Recipe
Eggless Lemon Curd
Ingredients
- 200 ml Lemon Juice
- 120 g Unsalted Butter
- 120 g Granulated Sugar
- Zest of 1 lemon
- 2 tablespoon Cornstarch
- 2 tablespoon Water
- 200 g Sweetened Condensed Milk
Instructions
- Cut the lemons, squeeze them, and make lemon juice.
- In a small pan, combine unsalted butter, sugar, and lemon juice. Cook over low heat, stirring constantly until the butter melts and sugar dissolves. Grate the lemon zest, add it to the pan, and stir to combine.
- In a small bowl, mix cornflour and water until smooth.
- Add the cornflour mixture to the pan and cook over low heat, stirring until it thickens to a custard-like consistency. Stir in the condensed milk and mix until smooth.
- Transfer the lemon curd to a bowl, cover with cling film, and let it cool completely. Refrigerate for 2 hours before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This looks delicious! I can't wait to try making this eggless lemon curd. It's perfect for those who can't have eggs or are looking for a vegan option.