This dairy free lemon curd is what dreams and sunshine are made of!
The Story:
Tangy, sweet, creamy, and decadent! This dairy-free lemon curd is truly irresistible. Honestly, I could drink it by the spoonful! It's the ultimate enhancement for all your spring baking needs, from layering into cakes and tarts to spooning over crepes, pancakes, or yogurt. I love leaning into seasonal produce, and lemons are such a bright, quintessential flavor of spring! Whether you're baking for a brunch, holiday gathering, or just treating yourself, this one’s a keeper.
This lemon curd works beautifully for these lemon meringue cookies, or on top of these dairy free crepes, or for these charming lemon thumbprint cookies.
Jump to:
🧾 The Ingredients:
Here is the list of ingredients you will need to make this dairy free lemon curd.
- Lemons: The star ingredient! Bright and zesty, they bring the bold, fresh citrus flavor that defines lemon curd.
- Dairy Free Butter: Adds richness and a silky texture without the dairy.
- Egg Yolks: The key to that creamy, custard-like consistency, yolks thicken the curd while adding a little richness.
- Sugar: Balances the tartness of the lemons and gives the curd its signature sweetness.
- Salt: Just a pinch enhances all the other flavors.
Step By Step Preparation Instructions:
- Step 1: Zest and juice 2-3 lemons (depending on the size of your lemons), placing the zest in one small bowl and the juice in another. Be sure to use glass or plastic bowls and utensils throughout this recipe to avoid any metallic taste in the curd.
- Step 2: Add the sugar to a glass mixing bowl. Sprinkle in the zest, then use your fingers to rub the zest into the sugar until it’s fully incorporated. This releases the oils from the zest and creates the most incredible aroma.
- Step 3: Whisk the egg yolks into the sugar mixture until the color lightens and the mixture becomes slightly frothy.
- Step 4: Pour in the lemon juice and whisk again until smooth and fully combined.
- Step 5: Set up a double boiler by placing the glass bowl over a saucepan with 1–2 inches of simmering water, making sure the bottom of the bowl doesn’t touch the water. Gently cook the mixture, stirring constantly, until it thickens. You’ll know it’s ready when it starts to fall off the spatula in slow, thick droplets rather than a thin stream and when you run the spatula through it, the curd stays parted for a few seconds.
- Step 6: Remove the curd from heat and strain it through a fine mesh sieve to remove the zest. If you prefer the texture of the zest, feel free to skip this step.
- Step 7: Stir in the dairy-free butter until it melts completely, creating a silky, smooth curd with a velvety texture.
- Step 8: Transfer the lemon curd to an airtight container and refrigerate. You can also press plastic wrap directly onto the surface to prevent a skin from forming.
More Spring Recipes:
FAQ's:
Why does my lemon curd taste metallic?
If you used any metal cooking materials (bowl, whisk, strainer) it can impart a slightly metallic taste. I use a glass bowl and a rubber spatula or silicone coated whisk during the cooking process and I highly recommend this. I have strained my curd with a metal strainer and I found it to be fine though!
Can I make this ahead of time?
Yes! This curd stays delicious and holds up well for a few days in the fridge.
Why didn't my curd thicken up?
The main reason for a curd not thickening, is not cooking it long enough. It can take 10-12 minutes, so be patient. The size of your double boiler setup can affect how quickly the curd cooks. If the top bowl has less surface area exposed to the steam from the bottom pot, it may take longer to thicken.
📖 The Recipe:
Dairy Free Lemon Curd
Ingredients
- 2 tablespoon lemon zest
- 110 grams fresh lemon juice
- 110 grams sugar
- 75 grams dairy free butter
- 5 egg yolks
Instructions
- Zest and juice 2-3 lemons, placing the zest in one small bowl and the juice in another. Be sure to use glass or plastic bowls and utensils throughout this recipe to avoid any metallic taste in the curd.
- Add the sugar to a glass mixing bowl. Sprinkle in the zest, then use your fingers to rub the zest into the sugar until it’s fully incorporated. This releases the oils from the zest and creates the most incredible aroma.
- Whisk the egg yolks into the sugar mixture until the color lightens and the mixture becomes slightly frothy.
- Pour in the lemon juice and whisk again until smooth and fully combined.
- Set up a double boiler by placing the glass bowl over a saucepan with 1–2 inches of simmering water, making sure the bottom of the bowl doesn’t touch the water. Gently cook the mixture, stirring constantly, until it thickens. You’ll know it’s ready when it starts to fall off the spatula in slow, thick droplets rather than a thin stream and when you run the spatula through it, the curd stays parted for a few seconds. This should take about 10-12 minutes.
- Remove the curd from heat and strain it through a fine mesh sieve to remove the zest. If you prefer the texture of the zest, feel free to skip this step.
- Stir in the dairy-free butter until it melts completely, creating a silky, smooth curd with a velvety texture.
- Transfer the lemon curd to an airtight container and refrigerate. You can also press plastic wrap directly onto the surface to prevent a skin from forming.
The Finished Product:
Bright, silky, and bursting with citrus flavor, this lemon curd is a true springtime staple. It’s a great basic baking component to build upon and elevate your baked goods. I hope it brings a little extra brightness to your kitchen this season!
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