Dairy-Free Lemon Curd Recipe

sugar-free lemon curd
Sugar-free lemon curd is surprisingly easy to make!. Nicki Dowey/StockFoodCreative/Getty Images
Total Time 15 min
Prep 10 min, Cook 5 min
Yield 10 servings (107 calories)

Lemon curd originated in the 1800's and early 1900's and was generally used for topping baked goods like scones and crumpets. As it is still used today, it was also used in pies, pastries and cakes. The smooth texture and bold flavor of lemon curd is still used to spread flat breads, muffins, pancakes, and biscuits for a citrusy flavor. You can spread this dairy-free version on whatever you like, or even eat it on its own in dairy-free yogurt.

Once you've made the curd, you can make easy desserts from it such as Lemon Mousse. I also like to spread it on the top of other desserts such as Lemon Cheesecake and Italian Easter Pie.  Also, lemon curd is essential for my Lemon Bars. You can use lime juice to make lime curd using this same recipe.


  • 6 tablespoons Dairy-free plant-based margarine
  • 1/2 cup of
  • lemon juice, preferably fresh
  • 3/4 cup maple syrup
  • 3 eggs
  • 1 egg yolk


1. Cut the margarine up into pieces (around 8 to 10 pieces is good), and then put them into the freezer.

2. Blend the rest of the ingredients together, with either a stick blender or standing blender.

3. Pour the mixture into a small saucepan or (even better) a double boiler, and heat slowly. Whisk or stir frequently to keep lumps from forming (a whisk will work better than a spoon for this). When the curd begins to thicken to the point where it coats the spoon or leaves a trail when the bottom of the pan is scraped with a spatula, or is 170F, remove it from heat (don't let it get to boiling).

4. Immediately whisk or stir in the margarine. Keep stirring until it is melted and incorporated. Make sure to stir constantly to avoid scorching.

5. Taste. If you think it's too "sharp," try adding another tablespoon or two of margarine, or some more maple syrup. The curd will continue to thicken as it cools, so don't worry if it seems a bit thin.

6. Put the curd into an airtight container. A piece of plastic wrap on the surface will keep a "skin" from forming. Cool completely before using.

It can keep in refrigerator up to one week.

Cooking Tips and Ingredient Substitutions

Using fresh lemon juice tastes best, although if an organic brand is available in a bottle it is almost as good. Lemon zest adds more flavor for you, but if you like a smooth lemon curd, don't use it.

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