Dairy Free Lemon Curd Recipe

A fresh, delicious dairy-free homemade lemon curd that's easy to make and soooo delicious!

Course Condiments & Jellies, Dessert

Cuisine Dairy-Free, Gluten-Free

1/2 cup fresh squeezed lemon juice
6 egg yolks
1 cup sugar
2 1/2 tsp fresh lemon zest
1/2 cup dairy-free butter (if you don't have a dairy allergy, you can use real butter)

Separate the egg yolks from the egg whites (suggestion: save the egg whites to make yourself an omelette with toast and spread lemon curd on your toast!)
Wash 2-3 lemons, depending on the size of the lemons, dry with a paper towel and zest the yellow part of the lemon rind using a microblade zester (or the smallest holes on a box grater). Be careful not to get the white part (pith) of the lemon rind – it’s quite bitter. Zest enough for 2 1/2 tsp of lemon zest for the recipe.
Cut the lemon(s) in half and juice into a liquid measuring cup or bowl until you have 1/2 cup. Note: if you run out of lemons and need a little more liquid, add a little water or bottled lemon juice to get you to 1/2 cup of liquid.
Combine the egg yolks, sugar, lemon juice and zest (all of the ingredients except the dairy free butter) in a saucepan on the stove. Whisk constantly over medium or medium-high heat until you bring it to a boil.
As soon as it comes to a boil, turn your burner down to low heat and continue whisking until it thickens. It will turn a brighter yellow.
After it has thickened, turn your burner off, cut the vegan butter into pieces (if you haven't already) and add it to the pot. Stir until melted, then set aside to cool. When it’s cooled, it’s ready to eat! Spoon it into your favorite jar or bowl; store lemon curd in your refrigerator. Or use your fresh, creamy lemon curd to fill your favorite vanilla or lemon cupcakes.

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