Delicious, quick and easy Dairy Free Lemon Curd that’s made without butter!
How to Make Dairy Free Lemon Curd
Can you make Lemon curd without butter? Is that even possible? Why, yes, yes it is!
Growing up in Scotland we ate lemon curd a lot as children. I don’t believe we ever made it at home but it was easy to find in jars in the grocery store right next to the jam and marmalade.
Most of the time we put it on toast and if the grown ups weren’t looking we would be eating it out of the jar with a spoon, but I don’t think we managed to pull that off very often..
Well fast forward a lot of years and I’m no longer living in Scotland and as a result of having Celiac disease I can’t tolerate dairy products very well in large amounts, so that’s meant I’ve had to totally rethink and reinvent a lot of the foods that I grew up with.
So how ’bout this lemon curd, I mean traditionally it’s made with butter so that’s that’s a bit of a problem for those of us who can’t eat dairy, right?
Fortunately I’ve found that Earth Balance vegan butter is a good substitute both in my gluten free baking and for some other recipes that require a decent dairy free butter substitute.
I just want to give you quick word of caution if you are either new to dairy free or are making this for someone else who has to eat dairy free.
Did you know that not all margarines are dairy free? In chatting to friends who have cooked for me at various times I realised that many of them assumed that margarine is only made with vegetable oils but almost all of them contain some milk so watch out for that.
And to add to the confusion some of the lower fat/low calorie dairy free varieties of margarine are totally unsuitable for baking, frying or using as a general butter substitute in many recipes because they contain a lot of water and just don’t work in the same way that butter does.
If you’re not in the USA you will need to do a little research on what the best non dairy margarine is to use, if in doubt try one that says it’s suitable for baking and frying as they are typically a little more robust.
More Gluten Free Dairy Free Recipes
- Gluten Free Lemon Bars
- Air Fryer Sweet Potato Fries
- Gluten Free apple Crisp
- Gluten Free Banana Bread
- Paleo Pumpkin Pie
- Gluten Free Cut Out Cookies
Scrumptious Dairy Free Lemon Curd!
- 2 tsp grated lemon zest
- 1 ½ cups sugar
- 5 large egg yolks
- ½ cup fresh lemon juice
- ½ cup Dairy Free margarine or butter , I used Earth Balance
- Combine lemon zest and sugar in food processor.
- Pulse to mince zest, then process until zest is as fine as the sugar.
- Add egg yolks, lemon juice, process 10 seconds.
- With machine still running, pour in melted butter or margarine
- Transfer mixture to double boiler and cook over low heat until thickened, about ten minutes.
- Cool and refrigerate.