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Dairy Free Lemon Curd

This dairy free lemon curd tastes like sunshine and summer and can be used as a spread or as a filling for baked goods.

If you’ve never had lemon curd before, it’s kind of like if lemonade and jelly had a joyful baby.

Curd is often used as a fillings for lemon flavored pastries and as a filling for lemon meringue pie which is then topped with meringue.

Dairy free lemon curd in a jar on a white marble counter

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.

Which type of oil to use?

If you want a butter-like flavor, vegan butter is a decent option.

Personally, I prefer using oils instead of vegan butters.

A neutral flavored oil really lets the lemon flavor stand out, and that’s my favorite oil to use for this recipe.

However, if you want a little bit of a tropical flavor, coconut oil works beautifully with lemon curd.

Or, if you love the taste of olive oil and lemon together, you could use olive oil or EVO.


No, eggs are not dairy.  Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt. 

So, while eggs are an animal product, they are not dairy. In fact, eggs fall under the protein food group.

What are Eggs used for?

Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.

How to tell if your eggs are still good

Fill a glass with cool water and submerge the eggs.

If the eggs sink to the bottom and lay flat on their side, they’re still fresh.

If they sink, but stand on one end at the bottom of the glass, the eggs are not as fresh but still good.

An egg that floats to the top is likely spoiled.

Dairy Free and Egg Free Lemon Curd

If you want a dairy free and egg free lemon curd, you should take a look at my recipe for eggless lemon curd.

It has both dairy and dairy free options because it uses milk, and all you have to do is use a dairy free milk instead.

Yield: 32 Servings

Dairy Free Lemon Curd

lemon curd in a jar on a white marble counter

This dairy free lemon curd tastes like sunshine and summer and can be used as a spread or as a filling for baked goods.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • 1 cup sugar
  • 2 lemons, zested
  • ½ cup freshly squeezed lemon juice
  • 3 large eggs
  • 2 egg yolks
  • 1/4 cup vegan butter or 3 tablespoons oil neutral flavored oil, olive oil, or coconut oil
  • Pinch of salt


  1. In a large microwave save mixing blow, place sugar, zest, lemon juce, eggs, egg yolks, butter or oil, and salt. Whisk together until well combined.
  2. Microwave for 45-second intervals, stirring after each interval. The lemon curd is ready when it coats the back of a metal spoon. You can also check it with an instant thermometer. It’s done when it reaches 175˚F or 80°C.
  3. Remove from the microwave and whisk well. Allow the curd to cool to room temperature. It will thicken as it cools. Cover and store in the refrigerator.
  4. If desired, strain the final mixture to remove any bits of zest, etc.
  5. Transfer the curd to a sealable container.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 61Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 12mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 1g

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