Dairy-Free and Eggless Lemon Curd

Dairy-Free and Eggless Lemon Curd

This lemon curd is completely egg-free and dairy-free, but trust me—it’s definitely not flavor-free. It’s rich, bright, and silky, with just the right balance of tang and sweetness. You won’t miss a thing (except maybe the extra steps and ingredients you don’t need anymore).

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Author Kori Butler

Prep Time 10

Cook Time 5

Total Time 15

Course Dessert Recipes

Cuisine American

Servings

Calories 128 kcal

Ingredients

▢ 1 cup granulated sugar (I used organic raw cane sugar)
▢ ½ cup lemon juice
▢ ½ cup almond or soy milk
▢ ¼ cup cornstarch
▢ ¼ teaspoon table salt
▢ 1 teaspoon lemon zest
▢ 8½ tablespoons cold vegan butter (keep it chilled until ready)
▢ Optional: turmeric (for color; start with ¼ teaspoon and add more until the desired color is reached)

Instructions

Combine the sugar, lemon juice, milk, cornstarch, salt, and lemon zest in a nonstick saucepan.
Bring the mixture to a boil, whisking constantly until very thick and has a pudding-like consistency.
Add cold butter and whisk until smooth. Whisk in small amounts of turmeric, if using, until the desired amount of color is reached.
Let cool, then use or store in an airtight container in the refrigerator until ready to use.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.

YIELD: This recipe makes approximately 16 ounces (2 cups)

SUBSTITUTIONS:

Substitute milk of choice - almond, coconut, soy, oat, or dairy
You can use coconut sugar (but it will alter the color) or even a sugar free granulated sugar substitute with a 1:1 ratio
Lime juice and lime zest or orange juice and zest can be used to make different flavored curds.

TIPS:

The turmeric is optional, it is for coloring the curd only. Add a little at a time until you're happy with the color of the curd.
Freshly squeezed lemon juice will give you the best flavor.
To avoid a metallic taste, use a nonreactive saucepan and whisk.
Refrigeration will thicken the curd. To loosen bring to room temperature or warm slightly in the microwave, stirring frequently and adding a little warm water if needed. Water or milk of choice can also be whisked into the curd.
This lemon curd can be frozen in an airtight container and thawed for later use. See instructions for loosing the curd.

SERVING SUGGESTIONS: Can you be used in lemon meringue pies, for thumbprint cookies, as an ice cream topping, or slathered on scones or buttered toast.

Nutrition

Calories: 128kcalCarbohydrates: 30gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gTrans Fat: 0.01gSodium: 88mgPotassium: 38mgFiber: 0.2gSugar: 26gVitamin A: 100IUVitamin C: 7mgCalcium: 22mgIron: 0.1mg

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