Does Lemon Curd Have Eggs In It? Unveiling the Classic Recipe

November 10, 2025 •

3 min read

According to Simply Recipes, traditional lemon curd is a cooked mixture of eggs, lemon juice and zest, sugar, and butter. The short answer to 'Does lemon curd have eggs in it?' is an emphatic yes, as they are a key ingredient for achieving its signature creamy, custard-like texture.

Quick Summary

Traditional lemon curd contains eggs, which are crucial for its rich, thick, and smooth consistency. The eggs, combined with butter, sugar, and lemon juice, create a luscious, spreadable dessert component. Modern variations, particularly vegan recipes, use plant-based thickeners as substitutes.

Key Points

Eggs are a core ingredient: Traditional lemon curd is made with eggs, which act as a thickener and emulsifier to create its signature creamy, custard-like consistency.
Eggs prevent curdling: When cooked slowly and gently, eggs coagulate to form a smooth curd, and mixing them well with sugar first helps prevent curdling.
Yolks vs. Whole Eggs: Recipes vary, with some using only egg yolks for a richer, thicker curd, while others use whole eggs for a lighter texture and brighter flavor.
Vegan alternatives exist: Egg-free versions can be made using plant-based thickeners like cornstarch, arrowroot, or coconut cream to cater to dietary restrictions.
Gentle cooking is key: Using a double boiler and whisking constantly over low heat ensures a smooth curd by preventing the eggs from overcooking.
Straining for perfection: For the smoothest possible finish, the cooked curd is often strained through a fine-mesh sieve to remove any bits of cooked egg or zest.

The Traditional Lemon Curd Recipe: An Egg-Based Custard

For centuries, eggs have been a fundamental component of authentic lemon curd. The ingredient list for the classic, rich, and smooth spread is relatively short: eggs, sugar, lemon juice, lemon zest, and butter. It is the eggs that set lemon curd apart from jams or jellies, giving it a velvety, custard-like consistency that is perfect for spreading on scones or filling tarts.

The Science Behind the Eggs

In the traditional recipe, eggs play a dual role. The egg yolks, rich in fat, contribute to the curd's luxurious creaminess and deep golden color. The egg whites provide structure and help the mixture set when heated gently. The process involves cooking the eggs over a double boiler with the other ingredients, a method that carefully and slowly heats the mixture to prevent the eggs from scrambling. As the proteins in the egg heat, they coagulate and thicken the curd, creating a stable, luscious final product. Many bakers prefer using a combination of whole eggs and extra yolks to balance a rich flavor with a smooth texture.

Can You Make Lemon Curd Without Eggs?

While traditional recipes rely on eggs, it is possible to create a version without them, especially for those with allergies or on a vegan diet. These alternative versions swap eggs for plant-based thickeners to achieve a similar consistency. Common substitutes include cornstarch, arrowroot powder, or a combination of plant-based milk and lecithin.

Here are some common egg substitutes for making a vegan lemon curd:

Cornstarch or Arrowroot Powder: These starches, when mixed with a bit of cold liquid to form a slurry, can effectively thicken the curd in place of eggs.
Coconut Cream: The high fat content of full-fat coconut cream can replace the creaminess of egg yolks, resulting in a rich, dairy-free curd.
Cashew Cream: Soaked and blended cashews can create a thick, silky base that mimics the texture of an egg-based curd.
Lecithin: A vegan emulsifier, soy or sunflower lecithin can help bind the ingredients together and create a smooth texture.

Comparison: Traditional Egg Curd vs. Vegan Curd


Feature	Traditional Egg-Based Curd	Vegan Egg-Free Curd
Primary Thickening Agent	Eggs (specifically yolks and whites)	Cornstarch, arrowroot, or plant-based fats
Texture	Rich, creamy, and custard-like	Can be slightly thicker or gummier depending on the thickener used
Flavor	Deep, rich, and buttery	Bright and fresh, but may lack the depth of flavor from egg fat
Color	Pale to golden yellow from egg yolks	Lighter yellow, may require natural food coloring
Dietary Suitability	Not suitable for vegans or those with egg allergies	Suitable for vegans and individuals with egg allergies

Steps for Perfecting Your Egg-Based Lemon Curd

To ensure your egg-based lemon curd is silky smooth and not lumpy, follow these best practices:

Whisk Constantly: Keep the mixture moving over the heat to prevent the eggs from scrambling. Low and slow is the key.
Use a Double Boiler: Heating the curd in a bowl set over a pan of simmering water (a double boiler) provides gentle, indirect heat, which is the safest way to cook the eggs without curdling them.
Strain the Curd: Pouring the finished curd through a fine-mesh sieve will remove any small, cooked egg bits and lemon zest, ensuring a perfectly smooth texture.
Cool with Plastic Wrap: Pressing a piece of plastic wrap directly onto the surface of the curd as it cools prevents a skin from forming on top.

Conclusion

Ultimately, the question of 'does lemon curd have eggs in it' is about distinguishing between a classic culinary tradition and modern dietary adaptations. The traditional recipe, with its use of whole eggs and/or egg yolks, produces the rich, velvety, and tangy spread that has been a favorite for generations. For those with dietary restrictions, excellent vegan alternatives exist, though they achieve a slightly different texture and flavor profile through the use of plant-based thickeners. Whether you opt for the time-honored egg-based version or a vegan alternative, lemon curd remains a delicious and versatile dessert component. For a great classic recipe, check out the one from Simply Recipes.

Frequently Asked Questions

Eggs are used in traditional lemon curd to thicken the mixture and provide its classic, creamy, and custardy texture. The fat in the egg yolks adds richness, while the egg whites provide structure.

Yes, you can make lemon curd without eggs, and these versions are often suitable for vegans or those with egg allergies. Egg-free curds typically rely on plant-based thickeners such as cornstarch or arrowroot powder to achieve a similar consistency.

Most store-bought lemon curds do contain eggs, as they are a fundamental ingredient for the traditional recipe's texture and flavor. Always check the ingredient list on the packaging for specific information regarding allergens.

Lemon curd is a creamy, tangy spread made with lemon juice, sugar, butter, and eggs. Lemon custard is a richer, thicker sauce made primarily with milk or cream, eggs, and sugar, and typically has a milder, less acidic flavor.

To prevent an 'eggy' flavor, it is crucial to use a sufficient amount of lemon juice and zest to balance the richness of the eggs. Additionally, ensuring the sugar and eggs are well-mixed before cooking and straining the curd helps.

The egg yolk contains fats that provide richness and color, while the egg white contains proteins that contribute to the curd's setting and structure. Some recipes use only yolks for a thicker curd, while others use whole eggs for a lighter consistency.

Yes, you can substitute eggs using starches like cornstarch or arrowroot powder, or with plant-based alternatives such as coconut cream or cashew cream. These ingredients help thicken and provide a creamy texture without using eggs.