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!

Course Dessert Topping

Cuisine dessert

Keyword dairy free lemon curd, lemon desserts, no dairy desserts

Prep Time 5

Cook Time 35

Total Time 40

Servings cups

Calories 784kcal

Author Lauren

Ingredients

zest of 2 lemons
½ cup fresh squeezed lemon juice no seeds
¾ cup sugar
2 eggs
3 egg yolks
4 ounces vegan butter cut in cubes (I used Earth Balance baking sticks)

Instructions

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.
Add one cube of butter at a time, whisking until incorporated before adding another cube.
Once all butter is incorporated add lemon zest. Slowly whisk in lemon juice.
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.
Remove curd from heat and strain through a sieve to remove the zest.

Notes

It is important to continually whisk throughout the entire cooking process.
If the water gets too hot, lower the heat and whisk the mixture off the heat for 15 seconds before returning to your double boiler set up.
When lemon curd begins to set up, the zest can make the eggs look like they are starting to scramble. Coat the back of a spoon to check.

Nutrition