Dairy-Free Lemon Curd Recipe

sugar-free lemon curd
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Nutrition Highlights (per serving)

Calories 151
Fat 14g
Carbs 2g
Protein 4g
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Nutrition Facts
Servings: 5
Amount per serving  
Calories 151
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 15%
Cholesterol 149mg 50%
Sodium 134mg 6%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 1g  
Includes 0g Added Sugars 0%
Protein 4g  
Vitamin D 1mcg 5%
Calcium 26mg 2%
Iron 1mg 6%
Potassium 75mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 15 min
Prep 10 min, Cook 5 min
Servings 5

Lemon curd originated in the 1800s and early 1900s and was generally used for topping baked goods like scones and crumpets. As it is still used today, it was also used in pies, pastries, and cakes. The smooth texture and bold flavor of lemon curd is still used to spread flatbreads, muffins, pancakes, and biscuits for a citrusy flavor. You can spread this dairy-free version on whatever you like, or even eat it on its own in dairy-free yogurt.


  • 6 tablespoons plant-based margarine
  • 1/2 cup lemon juice, preferably freshly squeezed
  • 2 packets stevia
  • 3 eggs
  • 1 egg yolk


1. Cut the margarine up into pieces (around 8 to 10 pieces is good), and then put them into the freezer.

2. Blend the rest of the ingredients together, with either a stick blender or standing blender.

3. Pour the mixture into a small saucepan or (even better) a double boiler, and heat slowly. Whisk or stir frequently to keep lumps from forming (a whisk will work better than a spoon for this). When the curd begins to thicken to the point where it coats the spoon or leaves a trail when the bottom of the pan is scraped with a spatula, or is 170F, remove it from heat (don't let it get to boiling).

4. Immediately whisk or stir in the margarine. Keep stirring until it is melted and incorporated. Make sure to stir constantly to avoid scorching.

5. Taste. If you think it's too "sharp," try adding another tablespoon or two of margarine, or some more stevia. The curd will continue to thicken as it cools, so don't worry if it seems a bit thin.

6. Put the curd into an airtight container. A piece of plastic wrap on the surface will keep a "skin" from forming. Cool completely before using.

It can keep in refrigerator up to one week.

Cooking Tips and Ingredient Substitutions

Using fresh lemon juice tastes best, although if an organic brand is available in a bottle it is almost as good. Lemon zest adds more flavor for you, but if you like a smooth lemon curd, don't use it.

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