Dairy-Free Lemon Curd

I used coconut oil instead of butter to keep this lemon curd dairy free. Recipes for curd use different ratios of whole eggs to yolks, but I opted for yolks left over from making meringue. The texture was really light, almost like a mousse. Yum!

Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 25 mins
2 cups


  • 3 large lemons, zested and juiced

  • cup white sugar

  • 4 large egg yolks

  • teaspoon salt

  • 3 tablespoons coconut oil, at room temperature


  1. Fill a medium saucepan with 1 inch of water and heat until barely simmering.

  2. Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes.

  3. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.

  4. Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set and chilled, at least 2 hours.

Nutrition Facts (per serving)

56 Calories
4g Fat
7g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 56
% Daily Value *
Total Fat 4g 5%
Saturated Fat 3g 13%
Cholesterol 51mg 17%
Sodium 21mg 1%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 1g
Vitamin C 16mg 81%
Calcium 18mg 1%
Iron 0mg 2%
Potassium 35mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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