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Eggless lemon curd

β€œWhen life hands you a lemon, say, ‘Oh yeah, I like lemons! What else ya got?” – Henry Collins

There are some things that can just brighten up your day and one of them is lemon curd ! Its like sunshine in a cup (…or a tart or in bars or in cake) . And all sweet can get a little boring right… we all need a little tart in our lives once in a while!

Making a good eggless lemon curd was a bit of challenge. Most recipes I found were too thin or just not lemony enough . I wanted this curd to be as close to a regular lemon curd as flavour , texture and appearance.

Flavour … spot on! Its lemony , bright , sweet and buttery!

Texture … smooth , creamy and velvety!

Appearance …not so much . Lets face it , its difficult to get that bright yellow without the aid of some yolks. This curd is a pale yellow , but you could add food colour for that more yellow hue (I didn’t) . Otherwise just use the brightest lemons you can find!

This recipe is adapted from one by Elizabeth Faulkner and the key is to use fresh lemon or lime juice and bright lemon zest. If you don’t own a zester , just remove the yellow skin of the lemons with a sharp knife . Take cake not to use any of the white pith underneath, as it will make the curd bitter. The zest is rubbed with a little bit of sugar as it extracts the flavours best. Also do not skimp on the cook time , or the texture just won’t be right.

Lemon curd is so versatile can serve it in tart shells , you can make luscious lemon bars , you can fill it in your cupcakes or layer it in your cakes or fill it in your thumbprint cookies . You can have it on top of your pancakes or crepes , bread even. You can also use the same recipe to make orange or any other citrus curd just as easily. I’m telling you , if you make this once’ll find a hundred different things to slather it on or lick it off!

Print Recipe
Eggless lemon curd Yum
Smooth , creamy , velvety , pucker-worthy eggless lemon curd!
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 120 minutes
1-12 cups
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 120 minutes
1-12 cups
  1. Dissolve the corn flour into the water. Keep aside.
  2. Rub the lemon zest with 1 teaspoon sugar for a few minutes until it becomes paste like.
  3. Heat together this zest sugar mixture, sugar , juice and butter in a saucepan. Bring to a boil and boil while stirring for 4-5 minutes.
  4. Mix in the dissolved cornflour and simmer for 3-4 minutes. It will thicken.
  5. Take off heat , pour into a bowl and stir in condensed milk.
  6. Cover with cling wrap touching the surface of the curd , cool for 15 minutes and then chill for 2 hours or longer.
Recipe Notes

Step by step tutorial:



  • This can be refrigerated for about 10 days.
  • If you want , you can strain the curd when you get it off the heat (before mixing in the condensed milk) .
  • This lemon curd is full of flavour. Increase the sugar by 1/4 cup if you want a sweeter curd. Or adjust the amount of lemon juice and zest.


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20 thoughts on “Eggless lemon curd”

  1. I’m a big lemon curd fan. Yet to make it at home though. Would you mind sharing which kind of lemons are needed? Will the regular nimbu we get at the local bazaar, work? Or are they too sour for lemon curd?

  2. Hey Rhea… I made it using the local nimbus we get everywhere here in India. Just use the most yellow you can find. Adjust sugar accordingly. Do let me know if you try this!!

  3. Hi Rhea… I did use the regular nimbus we get everywhere here in India… Choose the yellowest ones u can find and adjust sugar while tasting during the preparation.. do let me know if u try it !

  4. Can i use the same recipe for orange curd? I am planning to bake orange cake for a friend, can i use the orange curd for frosting?

    1. Hi Nirja .. u can make orange curd using this recipe but consider reducing the sugar depending on the sweetness of orange . You can use it as a filling , But Not frosting. It is of a thick smooth jam consistency . So it will be difficult to spread all over , the quantity won’t be enough and the tartness will overpower the cake if used too much. But you can mix some of the curd into any frosting and use that . Hope this helps !

  5. Can this eggless lemon curd recipe be substituted for passionfruit curd. My daughter is very allergic to egg, so I’m always on the look-out for eggless sweet treats.

    1. Hey there Lisa…. less you could just substitute passionfruit here instead of the lemon and it would work just as well πŸ™‚

  6. Hi. Just made this lemon curd. It came out absolutely delicious. Was tangy and sweet and lip smacking. Thank you! Enjoying reading your blog.

  7. Does the 3/4 cups of sugar include the 1 teaspoon used to rub the lemon zest? This recipe looks amazing, can’t wait to try it πŸ™‚

    1. Hi Harini… yes, just use a teaspoon of the 3/4 cups sugar itself. Hope you try and like it!

    1. Hey Erika… I haven’t kept it out for that long. With a good chocolate seal around it, maybe a day. Otherwise I d say it’s better to keep the candies refrigerated…

  8. Hi Akshatha!

    I just tried making passion fruit curd using this lemon curd recipe of urs. Replaced lemon juice with fresh passion fruit juice and reduced sugar to 1/2cup. Added half a lime juice coz the PF juice wasn’t very tart, and it turned out super yum!! Just waiting to pair it with come coconut sponge.. Thanks so much for ur recipe!! It’s a keeper!

    1. Awesome… i m a big fan of passionfruit – although i don’t get hold of them as often as I would like ! Passionfruit curd would go so great with coconut sponge. I do have a coconut cake (with eggs) if you would like to have a look. Thanks for dropping in Pavithra!

    1. Sorry for the late reply Erica ! Have been away for a bit. Yes, corn flour and starch are the same. We just call it corn flour in India while in most places around the world its called corn starch.

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