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 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Servings 2cups
Calories 784kcal
Author Lauren
Ingredients
zest of 2 lemons
½cupfresh squeezed lemon juiceno seeds
¾cupsugar
2eggs
3egg yolks
4ouncesvegan buttercut 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.