eggless lemon curd

Elevate Your Cakes with Easy Eggless Lemon Curd Filling

Explore the delightful world of cake fillings with this easy eggless lemon curd recipe, adding a burst of citrusy goodness to your favorite confections. Eggless lemon curd is a delightful citrusy spread that captures the tangy essence of lemons without the use of eggs, making it a perfect choice for those with dietary restrictions or preferences.

This Eggless Lemon Curd achieves a luscious, smooth texture and vibrant flavor by utilizing a few simple ingredients, providing a versatile and delicious option for various desserts, fillings, or toppings.

Elevate Your Cakes with Easy Eggless Lemon Curd Filling - CakeLovesMe - Recipes, Cake Baking Tips and Tricks, New Cake Designs! - eggless lemon curd -
eggless lemon curd
Elevate Your Cakes with Easy Eggless Lemon Curd Filling - CakeLovesMe - Recipes, Cake Baking Tips and Tricks, New Cake Designs! - eggless lemon curd -

Lemon Curd – Shelf Life

How long does lemon curd last? There are different opinions on this. So let’s break it up.

  • Fresh lemon curd will keep for 1-2 weeks when properly stored in the refrigerator in a sealed container (glass mason jars). Two weeks is the limit.
  • Once your fresh curd is chilled, just store the airtight, freezer-safe container in the freezer.  Lemon curd can be stored in the freezer for several months and some say up to one year. I would do a few months but a year seems a bit too long in my opinion.
Elevate Your Cakes with Easy Eggless Lemon Curd Filling - CakeLovesMe - Recipes, Cake Baking Tips and Tricks, New Cake Designs! - eggless lemon curd -

This is the completed cake (prior to decoration) with 3 cake layers supported with bubble straws. In between the 3 layers are the lemon buttercream dam and Eggless Lemon Curd Filing.

  • If used as a cake filling always chill your cakes in the frig (before serving) so your lemon curd stays fresh, fluffy, and lasts as many days as your cake lasts.
Elevate Your Cakes with Easy Eggless Lemon Curd Filling - CakeLovesMe - Recipes, Cake Baking Tips and Tricks, New Cake Designs! - eggless lemon curd -

Lemon Curd Chilling and Freezing Tips

  • Never use metal jars as the curd can take on a metallic taste. I suggest glass mason jars.
  • Leave a little space in the container so the juice in the curd can expand. Don’t overfill the jar otherwise the glass could burst in the freezer.
  • Always cool the lemon curd with cling wrap directly on the curd so a skin does not form, and before jarring and chilling in the refrigerator and then to freezing.
Elevate Your Cakes with Easy Eggless Lemon Curd Filling - CakeLovesMe - Recipes, Cake Baking Tips and Tricks, New Cake Designs! - eggless lemon curd -
  • The long shelf life is due to the acidity of lemons. Combine this with proper containment and your lemon curd will last a long time in the freezer. Defrost your lemon curd for 12-24 hours in the refrigerator until it’s ready to serve.
eggless lemon curd
Elevate Your Cakes with Easy Eggless Lemon Curd Filling - CakeLovesMe - Recipes, Cake Baking Tips and Tricks, New Cake Designs! - eggless lemon curd -

Lemon Curd Recipe Tips

  • This recipe makes a healthy amount but can be doubled if you need extra.
  • Always use freshly squeezed lemon juice, never store-bought, and make sure you have a lemon zester.
  • You can substitute unsalted butter for salted butter. Just omit the salt in the recipe.
  • Be patient! Keep the heat on low and continue whisking until the pot comes off the stove.
  • Once the curd thickens and coats the spoon it’s ready. Use a thermometer to be sure so it shows 160F.

My favorite kitchen lemon and lime juicer is perfect for squeezing and straining small amounts of juice from 1 tsp to 6 tsp. Easy storage for extra juice and it’s dishwasher safe.

easy eggless lemon curd

Easy Eggfree Lemon Curd – Cake Filling

Perfect for cake filling, tarts, desserts, spread, sauce, and topping.
5 from 4 votes
Prep Time 5 minutes
Cook Time 10 minutes
Servings 10
Calories 80 kcal

Ingredients
  

  • 1/2 cup 100 g – Granulated Sugar
  • 2 tbsp 20 g – Cornstarch
  • 1/4 tsp Salt
  • 3/4 cup 180 ml – Milk 1 or 2%
  • 1/2 cup 120 ml – Freshly Squeezed Lemon Juice Approx. 5 regular sized lemons
  • 1 tbsp Lemon Zest 1-2 Lemons
  • 1 -3 drops Yellow gel food coloring
  • 2 tbsp 30 g – Unsalted Butter

Instructions
 

  • Zest 1-2 of the five lemons for 1 tbsp of zest. Then juice all 5 lemons until you have about half a cup of lemon juice. Use a lemon squeeze/strainer to remove the seeds and lemon pulp.
  • Combine dry ingredients – sugar, cornstarch, and salt in a small saucepan.
  • Add milk, lemon juice, and lemon zest. Set on low heat.
  • Stir continuously with a whisk on low heat until the mix thickens. Keep heating until it bubbles and coats the back of a spoon.
  • Remove the pot from the heat and add the butter to melt.
  • Optional: Add the drops of food coloring to combine. Gel food coloring is condensed (1-2 drops should be fine) but if you want the curd more yellow then judge color preference. No need to go super bright yellow.
  • Transfer the lemon curd to a glass bowl and cover the top of the curd with cling wrap so a skin does not form. Chill in the frig until cold. The lemon curd will thicken as it chills. The curd takes on a custard consistency.
  • After your lemon curd is chilled use for desserts or freeze in a glass mason jar. Leave extra space for the juice in the curd to expand.

Lemon Curd for Cake Filling

  • Prep your cake layer: After trimming your cake, add simple syrup, and pipe your frosting dam. The dam helps keep your filling centered and in place from spilling over the sides.
  • Use a wire whisk to loosen up your lemon curd from being chilled. Once it's spreadable coat your cake middle with the chilled curd. Be careful not to overfill the center as the filling could seep out of your cake layer/s after they're stacked and frosted. Use no more than 1/4" filling thickness. This is a safe bet.
  • After all your cake layers are filled and stacked, crumb coat your cake and chill for 15-20 min. Then cover the entire cake with your desired frosting or genache.
  • Next – use dowels or large bubble straws to secure your cake layers from slippage. This also helps release trapped air so your cake settles properly. Cake size will determine how many dowels or straws are needed.
  • Always chill your cakes hours up to serving especially if you have a filling in your cake that must be refrigerated. Even eggless lemon curd needs chilling. Allow a few hours for the cake to reach (cool) room temperature before your celebration so the cake is not too cold for better taste and texture.

Notes

  • This recipe can be vegan.   Just use plant-based ingredients.
  • You can use this recipe with limes and oranges.  Add a little lemon juice to the oranges. 
  • Never use store-bought lemon juice.  It just won’t work well.  Most bottled lemon juice has added water and preservatives.  
  • You must have a citrus squeeze/strainer.  It will make your life much easier. 
  • This recipe can be doubled.  
  • Be patient – do not rush the heating process.  
  • Easy Eggless Lemon Curd is not just for desserts.  Try it on pancakes, waffles, or crepes. YUM! Enjoy. 

Nutrition

Calories: 80kcalCarbohydrates: 13gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 68mgPotassium: 38mgFiber: 0.1gSugar: 11gVitamin A: 110IUVitamin C: 1mgCalcium: 32mgIron: 0.02mg
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eggless lemon curd

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