Bright, tangy, and ultra-smooth; this dairy-free lemon curd is a versatile spread that adds sunshine to everything from toast and pancakes to parfaits, cakes and tarts. Made without butter or milk, it’s perfect for those with dairy allergies or intolerances, and it’s naturally gluten-free too. The coconut oil gives it a luscious texture while keeping it completely dairy-free.

Whether you’re avoiding common allergens or just want a delicious homemade curd with clean ingredients, this easy stovetop method delivers!

Why You’ll Love This Dairy-Free Lemon Curd:

Allergy-friendly: No dairy, no gluten, and no artificial thickeners
Naturally sweet & tangy with real lemon juice and zest
Versatile: Use it as a toast spread, cake filling, yogurt swirl, or dessert topping
Refined sugar optional: Can be made with caster sugar or a less refined alternative like maple sugar or organic cane sugar
Fridge-friendly: Stores well for up to 2 weeks

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Ingredients

4 large eggs
¾ cup (150g) caster sugar (or sub with your preferred granulated sweetener)
½ cup (120ml) coconut oil (refined for no coconut taste, or unrefined for a subtle coconut note)
Zest of 2 lemons
Juice of 2 lemons (about ½ cup or 120ml)

How to Make Dairy-Free Lemon Curd

Prepare double broiler with 1-2 inches of water in a medium saucepan.

Whisk the eggs and sugar:
In a medium heatproof (preferably stainless steel) bowl, whisk together the eggs and caster sugar until fully combined.
Add coconut oil, zest, and juice:
Stir in the coconut oil, lemon zest, and freshly squeezed lemon juice.
Set up a double boiler:
Fill a small to medium saucepan with about 1–2 inches of water. Bring to a gentle boil, then reduce to a simmer. Place the bowl with the egg mixture on top and start whisking continuously — the bowl should sit snugly over the pot without touching the water. This helps the eggs cook slowly and evenly without scrambling.
Cook and thicken:
Keep whisking constantly over low to medium heat until the curd thickens to a silky, spoon-coating texture — this usually takes about 5–7 minutes. Don’t stop stirring, or you may end up with scrambled eggs!
Strain (optional but recommended):
Pour the lemon curd through a fine mesh sieve into a clean bowl or jug to remove any zest or bits of cooked egg. This gives you a perfectly smooth curd.
Cool and store:
Transfer the curd to a clean, airtight container. Let cool to room temperature before refrigerating. It will continue to thicken as it chills. Tip: If storing in a bowl instead of a jar, press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming.

Storage Tips

Store in the fridge for up to 1–2 weeks
Freeze in small portions if you’d like to keep it longer (thaw overnight in the fridge)
Great for meal prep or make-ahead brunches

Allergy Notes & Variations

Dairy-free & gluten-free
Refined sugar alternatives: You can use maple sugar, organic cane sugar, or even monk fruit blends — just note it may slightly alter the color and texture.
Coconut-free? Swap coconut oil for a mild vegan butter like nuttelex.
Low FODMAP: In moderation, this recipe may be suitable for those following a low FODMAP diet — just be mindful of portion size (sugar and lemon juice can become problematic in excess).

Variations: Switch Up the Flavour!

This dairy-free curd is incredibly versatile — once you’ve mastered the method, you can swap the lemon for other fruits to create delicious spreads with a similar silky texture. Try these easy substitutions:

Passionfruit Curd – Replace the lemon juice with passionfruit pulp (strain seeds if desired)
Raspberry Curd – Blend and strain fresh or frozen raspberries, then use the purée in place of lemon juice (add a touch more sugar if your berries are tart)
Orange Curd – Use fresh orange juice and zest for a sweeter, more mellow citrus curd
Lime Curd – Swap in lime juice and zest for a sharper citrus punch
Mixed Berry Curd – Combine strawberries, blueberries, and raspberries for a colorful, jammy twist

Tip: When using non-citrus fruits, adding 1–2 tablespoons of lemon juice can help balance the flavor and maintain acidity for proper thickening.

Uses for Lemon Curd

Spread on toast, scones, or rice cakes
Swirl into coconut yogurt or chia pudding
Use as a cake filling or tart base
Spoon over pancakes, waffles, or ice cream
Eat by the spoonful — no judgment