Eggless Lemon Curd

This eggless lemon curd is everything a lemon curd should be. It’s creamy, it’s tangy yet sweet, and it tastes like summer!

History of Lemon Curd

In late 1800s and early 1900s in England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries, and tarts.

Today, store bought curds are popular and used as spreads on bread, scones, toast, waffles, crumpets, pancakes, cheesecake, or muffins.

Egg Free and Dairy Free Lemon Curd

For an egg free and dairy free lemon curd all you have to do is use a dairy free milk.

Almond milk, oat milk, soy milk, and coconut milk all can work, just remember that they may give a slightly different flavor depending on which milk you use.

Why Use Cornstarch?

Cornstarch is a thickener and is a wonderful replacement for eggs.

In many recipes, you can substitute an egg for 1 tablespoon of cornstarch and 3 tablespoons of water.

Why Use Turmeric?

Turmeric is often used as a natural food coloring, like in my Israeli yellow rice.

Egg yolks give lemon curd its color, not the lemon, and without egg yolks lemon curd would be clear colored. So, turmeric gives this eggless lemon curd its familiar sunshiny appearance.