Eggless Lemon Cream – Dairy-Free & Vegan Lemon Curd Alternative

This Eggless Lemon Cream is a silky, tangy, and refreshing treat that’s perfect for spreading on cakes, filling pastries, or enjoying by the spoonful. Made with simple ingredients like fresh lemon juice, sugar, and cornstarch, this luscious lemon curd alternative is dairy-free and egg-free, making it a fantastic option for those with dietary restrictions.

This easy homemade lemon cream is an excellent choice for those looking for a vegan lemon curd substitute or a dairy-free lemon dessert topping. Its smooth consistency and zesty citrus taste make it a versatile addition to many sweet dishes.

What Is Eggless Lemon Cream?

Eggless lemon cream is a smooth, pudding-like mixture that mimics traditional lemon curd but without eggs or dairy. It relies on cornstarch as a thickener and gets its bright yellow hue from natural food coloring or saffron. This version is perfect for vegans or those avoiding eggs.

Unlike traditional lemon curd, which requires egg yolks to achieve a thick consistency, this vegan lemon filling relies on the natural thickening properties of cornstarch, making it a great option for those following a plant-based diet.

Why Everyone Will Love This Recipe

• Bright & Tangy Flavor – The fresh lemon juice gives this cream a vibrant citrus taste.
• Egg-Free & Dairy-Free – Ideal for those with allergies or dietary preferences.
• Easy & Quick – Comes together in just a few minutes with minimal ingredients.
• Versatile – Use it as a filling, topping, or spread for a variety of desserts.
• No Fancy Equipment Needed – Just a saucepan and a whisk!

Cooking Tips

• Prevent Lumps: Stir continuously while adding water to the cornstarch mixture.
• Use Fresh Lemon Juice: Bottled juice lacks the vibrant citrus taste of fresh lemons.
• Adjust Sweetness: If you prefer a sweeter cream, increase the sugar slightly.
• Cool Properly: Cover with plastic wrap directly on the surface to prevent skin formation.
• For a Thicker Cream: Let the mixture simmer for a bit longer or add a teaspoon more cornstarch.
• For a Silkier Texture: Strain the mixture after cooking to remove any clumps.

Frequently Asked Questions

Can I Use Lime Juice Instead of Lemon Juice?

Yes! Lime juice will create a tangier, slightly different flavor profile, but it works just as well.

How Do I Make This Cream Thicker?

For a thicker consistency, add an extra teaspoon of cornstarch or cook it a bit longer until it reaches the desired texture.

What Can I Use Instead of Food Coloring?

Saffron is a great natural alternative that provides both color and a subtle floral note.

Can I Make This Ahead of Time?

Yes! Store it in an airtight container in the fridge for up to 3 days.

Is This Cream Suitable for Frosting Cakes?

Yes, but it works best as a filling rather than a standalone frosting due to its soft texture.

Can I Use This as a Lemon Glaze?

While it is thicker than a glaze, you can thin it out by adding a small amount of water or extra lemon juice to achieve a drizzle-friendly consistency.

How to Store

Store the eggless lemon cream in an airtight container in the refrigerator for up to 3 days. To maintain its smooth texture, place plastic wrap directly on the surface before sealing the container.

How to Freeze

For longer storage, freeze the cream in an airtight container for up to 2 months. Thaw in the fridge overnight and whisk before using to restore its creamy consistency.

How to Make Eggless Lemon Cream

Squeeze fresh lemons to obtain 180ml (¾ cup) of juice. Strain to remove any seeds. In a small saucepan, combine cornstarch and sugar. Whisk well to blend. Gradually add water while stirring constantly to avoid lumps. Then, add the strained lemon juice and food coloring (or saffron). Place the saucepan over low heat, stirring continuously, until the mixture thickens into a smooth, creamy consistency.

Transfer to a cold container, cover with plastic wrap in direct contact with the surface, and let it cool in the fridge.

Use immediately or store for later!