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Dessert Topping • Dessert

Dairy-Free Lemon Curd Recipe

Whisk up this light and fluffy, tangy and sweet, no-dairy spread for a burst of sweet and tangy lemon flavor. Add dairy-free lemon curd to your baked goods, toast, pancakes, or use it for sweets!

4.5 from 133 votes
40 mins
Total Time
2
servings
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Dairy-Free Lemon Curd

How to Make the Best Dairy-Free Lemon Curd

This dairy-free lemon curd is a bright, tangy spread that brings vibrant citrus flavor to everything from morning toast to sweet desserts. Light and fluffy with the perfect balance of sweet and sour, this homemade curd is naturally vegan when made with plant-based butter and will become a staple in your kitchen.

Unlike traditional lemon curd made with dairy butter, this version uses vegan butter to create the same silky, luxurious texture without compromising on taste. The key to success is patience—the double boiler method ensures the eggs cook gently and evenly, preventing any chance of scrambling while building the perfect consistency.

Use this versatile spread on toast, swirled into yogurt, as a filling for pastries, or dolloped onto pancakes and waffles. Store it in the refrigerator and enjoy fresh lemon flavor all week long.

Dairy-Free Lemon Curd

Dairy-Free Lemon Curd

Whisk up this light and fluffy, tangy and sweet, no-dairy spread for a burst of sweet and tangy lemon flavor. Add dairy-free lemon curd to your baked goods, toast, pancakes, or use it for sweets!

4.5 from 133 votes
CourseDessert Topping
CuisineDessert
Keyworddairy free lemon curd, lemon desserts, no dairy desserts
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings2 servings
Calories784kcal
AuthorChristina Hill
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Ingredients

Lemon Curd

Instructions

Lemon Curd

  1. Prepare your zest and lemon juice, set aside. In a double boiler (large bowl set over a large sauce pan with about 2" just simmering water), whisk the sugar, eggs, and egg yolks until pale and thickened. About 8 to 10 minutes.
  2. Add one cube of butter at a time, whisking until incorporated before adding another cube.
  3. Once all butter is incorporated add lemon zest. Slowly whisk in lemon juice.
  4. Continue whisking mixture until thick ribbons start to form, about 20 minutes. Be very careful not to overcook, leave unattended, or have the head too high or the eggs will scramble.
  5. Remove curd from heat and strain through a sieve to remove the zest.

Notes

  • Use vegan butter such as Earth Balance baking sticks for best results
  • Store in a heat proof container
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