Yellow cream in bowl with white roses.

Easy Eggless Lemon Curd

07/29/2025 | Bonia Bakery |

When life gives you lemons… I make lemon curd. But not just any lemon curd—this version is eggless, silky-smooth, and packed with that tangy, zesty brightness that makes lemon desserts so irresistible.

I’ve always been a huge fan of lemon treats. Lemon bars, lemon cake, lemon candy—you name it, I’ve probably loved it. There’s just something about that perfect balance of tart and sweet that keeps me coming back. But when I first discovered you could make a lemon curd without eggs, I knew I had to try it. And let me tell you, it does not disappoint.

This recipe is perfect for when you want something light, creamy, and fresh without dealing with tempering eggs or worrying about curdling. It’s smooth, luscious, and honestly feels like sunshine in a jar. I love keeping a batch in my fridge for spooning over yogurt, swirling into oatmeal, layering in cakes, or—let’s be honest—sneaking straight from the spoon.

It’s one of those recipes that feels simple, but makes everything you pair it with taste a little more special.

This eggless lemon curd has quickly become one of my favorite spring and summer staples, and I know I’ll be making it on repeat whenever I need a bright, citrusy pick-me-up.

Ingredients

  • ½ cup (100g) granulated sugar
  • 2 tbsp (20g) cornstarch
  • 1/2 tsp kosher salt
  • 1 cup (240ml) milk
  • ½ cup (120ml) fresh lemon juice (about 4 lemons)
  • 2 tbsp lemon zest
  • 2–3 drops yellow gel food coloring (optional, for that classic curd look)
  • 2 tbsp (30g) unsalted butter

Instructions

  1. Zest and juice your lemons, making sure to remove all seeds.
  2. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  3. Slowly add in the milk, lemon juice, and lemon zest, whisking until smooth.
  4. Place the saucepan over low heat and cook, whisking constantly, until the mixture thickens and starts to bubble (about 6–8 minutes).
  5. Remove from heat and stir in the butter until fully melted. If you’d like a more vibrant color, add a few drops of yellow food coloring.
  6. Pour the curd into a bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Chill until completely cool.

Storage

  • Refrigerator: Keeps for 1–2 weeks
  • Freezer: Up to 3 months (thaw overnight in the fridge)