I’ve been experimenting with making lemon and poppy seed muffins lately and wanted to experiment with adding lemon curd to my muffins. I found it so difficult to find any eggless lemon curd in the shops, so I decided to make my own from scratch. This eggless lemon curd recipe is super easy to make. The lemon curd tastes like sweet and buttery lemon tart. You can add it to yoghurt, toast, cakes, pancakes, and ice cream…so many uses!


3 tablespoons of cornflour

3 tablespoons of water

150ml lemon juice

1 tablespoon finely grated lemon zest

1 teaspoon of vanilla essence

100g vegan coconut condensed milk

100g butter

100g caster sugar



  • Add the cornflour and water to a small bowl and whisk until a small slurry is made
  • Add the slurry to a small saucepan and add all the remaining ingredients
  • On medium heat, whisk all the ingredients until thickened (about 5 to 10 mins)
  • Add the curd to a heatproof container or jar
  • Allow to cool down to room temperature
  • Then store in the fridge for 2 weeks. It can be frozen too.

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