Eggless Lemon Curd

A tart, creamy, zesty lemon curd filling or topping made without eggs!

This lemon curd recipe is made without eggs! It still has the same smooth, creamy texture and tangy, tart lemon flavor. It's perfect used  in lemon bars, cakes, cookies, cupcakes, and more.


Coconut milk, lemon juice, lemon zest, granulated sugar, flour, and butter (dairy free if needed).

Put the coconut milk, sugar, lemon juice, and lemon zest in a pot over medium heat. Whisk until smooth and well combined.

Step 1

Add the flour and butter to the pot. Whisk constantly until they disappear and the mixture is smooth. Whisk until the curd comes to  a simmer for 5 minutes.

Step 2

Place the eggless lemon curd in the refrigerator for a minimum of 20 minutes. The curd is chilled enough when it coats the back of a spoon.

Step 3

Use the lemon curd to make your favorite baked goods like cakes and pies! Check out more tips and tricks and the full instructions at:

Here are some recipes to use the lemon curd in:

Lemon Shortbread Cookies

Here are some recipes to use the lemon curd in:

Lemon Mug Cake