This quick & simple recipe for vegetarian lemon curd is small batch so it can be enjoyed even by the smallest of households. Great on toast. Sumptuous in sponge cakes. This lemon cheese is sunshine in a jar.
This recipe was first published in March 2018 and updated in June 2022 with step-by-step images, instructions and a frequently asked questions section.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
This recipe for vegetarian lemon curd (aka lemon cheese) makes precisely 1 small jar of curd. That’s enough to keep the average household munching tangy, lemony toast for the working week or ample to fill a sponge cake. But it’s not enough for the curd to sit languishing in the fridge for weeks on end until it eventually turns unpalatable.
I used to think that making lemon cheese was a bit of a faff and therefore should only really be attempted in mass quantities to make the effort worthwhile. But I was also aware that homemade curd has a short shelf life.
So those two thoughts left me with a quandary for years: I wanted to make my own curd but never got around to doing it for fear of wasting that edible golden sunshine. But joy of joys, this small-batch vegetarian lemon curd recipe is the solution. And since it’s ready in just 15 minutes there’s no faffing around time factored in.
What is lemon curd?
Originating in England in the 1800s, lemon curd is a sweet spread or dessert topping made with fresh lemons. It is used in a similar way to jam: spread on toast, scones and crumpets or used to fill cakes, tarts and pastries.
It is typically made from eggs, sugar, lemon juice and lemon zest. Some recipes use the whole egg whilst others use just the yolks for a richer and thicker set.
A few lemon cheese recipes also include either cornflour, plain flour or gelatin as a thickener or setting agent. Some recipes include a little butter too, lending a certain richness and creaminess to the fruit curd.
Whole egg vs just egg yolks?
There are three ways to take the use of eggs in a recipe for lemon curd:
- Use whole eggs for a relatively light, loose and fresh version.
- Use just egg yolks for a thicker and richer curd with a more intense yellow colouring.
- Alternatively, use a combination of whole egg and an extra yolk to end up with lemon cheese midway between the two extremes.
My tangy lemon curd recipe does include a whole egg, so the colour is a delicate and fresh yellow rather than too deep. It also includes butter but it does not include gelatin, so it is vegetarian lemon curd. And because it does not contain flour, this is also a gluten-free lemon curd recipe.
If you are in need of a vegan lemon curd recipe I have one included in my recipe for vegan lemon cupcakes. And if you fancy a different flavour all together, how about giving my passion fruit curd a go? It’s delightfully tropical and also very easy to make.
What’s the difference between lemon curd and lemon cheese?
Honestly? Not a lot. I was hoping to enlighten you on the definitive difference between lemon curd and lemon cheese, but despite intense googling, I’m none the wiser.
There is a train of thought that lemon curd is a little looser and tarter than lemon cheese, whereas lemon cheese has a more buttery taste. Others claim that the difference in name is more likely down to regional dialect.
What is clear though is that the ingredients appear to be the same regardless of whether it is labelled as lemon cheese or lemon curd. So, I’m going to catch a few splinters by sitting on the fence regarding the name. Let’s just all agree that this gloriously yellow and zesty spread, whether you choose to call it curd or cheese, is downright delicious and unquestionably deserves a place in our kitchens.
Why you’ll love this lemon cheese recipe
- This citrus curd is extremely quick and easy to make.
- As it’s small-batch, there’s unlikely to be any waste.
- But the recipe can easily be doubled, tripled or even quadrupled, depending on your needs.
- Although sweet by nature, this fruit curd also tastes fresh, tart and tangy.
- There’s an optional flavour add-in of vanilla. It’s lovely.
- It keeps fresh for up to 2 weeks.
- And the curd can even be frozen.
Ingredients notes
Technically, this vegetarian lemon curd recipe uses just 4 ingredients as the addition of vanilla is entirely optional. Personally, I think the undertones of vanilla really compliment the tart flavour of lemon, but I won’t judge differing taste preferences.
If you decide to include the vanilla then it is possible to substitute 1 teaspoon of vanilla bean paste for the vanilla pod. It’s just as tasty and less fiddly, if I’m being very honest.
Do ensure that proper butter is used for the best flavour. Baking margarine is an unwise substitute here.
Step-by-step instructions
When I say there is no faffing around involved in this recipe, I really do mean it. One pan and 15 minutes of your time is all this vegetarian lemon curd requires.
- Crack the egg into a heavy-based milk pan (or small saucepan) and beat.
- Grate the zest and then juice the lemon. Add both to the pan.
- Cube the butter and add to the pan, along with the sugar.
- Optional: if including vanilla, split the vanilla pod in half lengthways and add to the pan (chop in half if it’s too long for your pan).
- Cook over low heat, whisking continuously using a small whisk until the mixture thickens – about 5-8 minutes. Do not let it boil (use a food thermometer to keep an eye on the temperature and remove the pan from the heat when it reaches 85C/ 185F).
- Remove the pan from the heat and continue to whisk for a further minute. Remove the vanilla pod (if used) and scrape the seeds back into the pan. Whisk to mix the vanilla seeds in.
- Optional: strain through a sieve to remove the lemon zest to achieve a smooth curd.
- Decant into a clean jar, let cool and then store in the fridge for up to 2 weeks.
Expert tips
- Always cook vegetarian lemon curd over a low heat as this reduces the risk of the liquid getting too hot, causing the egg to scramble.
- If the egg does begin to scramble, don’t panic. Just remove the pan from the heat, plunge the base of the pan into cold water and keep on stirring. This will help the curd to cool a little and halt the cooking. You’ll need to sieve the curd to remove the cooked pieces of egg, which will mean you’ll also remove the zest, but the curd will still be edible.
- Don’t forget to stir continuously.
- Lemon cheese will get thicker as it cools, so don’t worry if it looks quite thin whilst cooking. By the time the temperature reaches 70-76C (160-170F), it should have the consistency of custard and be able to coat the back of a spoon.
- It’s up to you whether to remove the zest by straining the cooked curd through a sieve, depending on the texture you prefer.
Frequently asked questions
The curd should be cooked to a minimum of 70C/ 160F which is the temperature at which all eggs are considered safe to eat. However, it can be cooked to 76C/ 180F. Any hotter and there’s a risk that the eggs will begin to scramble.
It’s best to cook fruit curd slowly over low heat, stirring continuously, to avoid overheating the curd. And a digital food thermometer is a great tool to use to ensure that the curd does reach the correct temperature.
This vegetarian lemon curd will last for up to 2 weeks when stored in a sealed jar in the fridge.
Yes, lemon curd freezes well.
Once it is completely cold simply spoon it into a freezer-proof container, cover it with a layer of greaseproof paper (to protect the top from freezer burn), seal the container, label it and pop it in the freezer for up to 3 months.
Defrost overnight in the fridge before stirring and using as required.
Including the zest adds depth of flavour to the lemon cheese so I highly recommend using it.
However, if you are looking for a smoothly textured curd then just sieve it to remove the zest once cooked before pouring it into the jar.
I find this small-batch lemon cheese easy to make directly in a saucepan. If however, you are concerned that you may overcook the eggs, you can cook it over a bain-marie (that’s a heatproof bowl suspended over a pan of barely simmering water).
It will take longer to cook but the likelihood of overcooking it diminishes considerably. If you are a novice in the kitchen, this may be the ideal option for you.
Ways to use fruit curd
Once made, this lemon cheese can be used in so many ways. Here’s a few suggestions to get you going:
- On toast, crumpets or muffins.
- Swirl it into whipped cream and use to top meringue.
- To fill a simple sponge cake.
- Spread on top of cheesecake.
- Or drizzled over the top of lemon cupcakes.
- Swirled into yoghurt for breakfast.
- Nestled inside of pancakes with a scoop of ice cream.
- With scones and clotted cream (deep, happy sigh).
Recipes using lemon curd
Basically, this vegetarian lemon curd can be used anywhere that you might use jam. And there are plenty of more intricate recipes using lemon curd out there too, such as:
- Lemon meringue Swiss roll
- Classic lemon tarts
- Lemon curd loaf cake
- White chocolate and lemon mousse.
- Lemon rolls
Find More Small Batch Spreads and Jams to Make:
Have you made this fresh and tangy lemon curd? I would love to hear how you get along. Please leave a comment and/ or star rating and don’t forget to tell me how you enjoyed eating it. Why not share your gorgeous creation on Instagram and tag #littlesugarsnaps so I can see it too.
Stay in touch: sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published. You’ll get a free welcome e-book with my top baking tips and 5 favourite cake recipes. Or follow me on social media:
📖 Recipe
Vegetarian lemon curd (lemon cheese)
Ingredients
- 1 Egg large, free-range
- 1 Lemon large
- 60 g Butter unsalted
- 75 g Caster sugar (see notes)
- 1 Vanilla pod (optional) or 1 teaspoon vanilla bean paste)
Instructions
- Crack the egg into a heavy based milk pan (or small saucepan) and beat.
- Grate the zest from the lemon finely and squeeze the juice from the lemon and add to the pan.
- Cube the butter and add to the pan, along with the sugar.
- Optional: if including vanilla, split the vanilla pod in half lengthways and add to the pan (chop in half if it's too long for your pan).
- Cook over low heat, whisk continuously using a small whisk until the mixture thickens – about 5-8 minutes. Do not let it boil – I use a food thermometer to keep an eye on the temperature and remove the pan from the heat when it reaches 85C/ 185F.
- Remove the pan from the heat and continue to whisk for a further minute. Remove the vanilla pod (if used) and scrape the seeds back into the pan. Whisk to mix the vanilla seeds in. (If using vanilla bean paste in place of the vanilla pod, whisk it in now).
- Optional: strain through a sieve to remove the lemon zest to achieve a smooth curd.
- Decant into a clean jar, let cool and then store in the fridge for up to 2 weeks.
Notes
- Always cook vegetarian lemon curd over a low heat as this reduces the risk of the liquid getting too hot, causing the egg to scramble.
- If the egg does begin to scramble, don’t panic. Just remove the pan from the heat, plunge the base of the pan into cold water and keep on stirring. This will help the curd to cool a little and halt the cooking. You’ll need to sieve the curd to remove the cooked pieces of egg, which will mean you’ll also remove the zest, but the curd will still be edible.
- Don’t forget to stir continuously.
- The curd should be cooked to a minimum of 70C/ 160F which is the temperature at which eggs are considered safe to eat. However, it can be cooked to 76C/ 180F before the eggs begin to scramble.
- Lemon cheese will get thicker as it cools, so don’t worry if it looks quite thin whilst cooking. By the time the temperature reaches 70-76C (160-170F), it should have the consistency of custard and be able to coat the back of a spoon.
- It’s up to you whether to remove the zest by straining the cooked curd through a sieve, depending on the texture you prefer.
Monique
On my counter:)
Jane Saunders
Ohhhh, I hope you enjoy it Monique 🙂
Monique
FUn..love small batches!
Jane Saunders
Thanks Monique