Dairy-Free Lemon Cake Filling or Curd
Prep time
Cook time
Total time
This quick recipe makes a delicious cake filling or can offer a dairy-free substitute for lemon curd in many recipes.
Serves: 1 cup (enough for one 8-inch cake)
  • ¾ cup sugar
  • 2 tablespoons non-GMO cornstarch
  • ⅛ teaspoon salt
  • ¾ cup cold water
  • 2 egg yolks, slightly beaten
  • Juice of medium lemon (3 to 4 tablespoons)
  • 1 teaspoon lemon zest
  • 1 tablespoon dairy-free buttery spread
  1. In a small saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water until smooth. Whisk in the egg yolks, lemon juice, and zest until smooth.
  2. Place the pan over medium heat, and cook, while whisking, until thick and bubbly. Boil for 1 minute.
  3. Remove the pan from the heat and stir in the buttery spread. Let cool completely.
  4. Once completely cool, store in an airtight container in the refrigerator for up to 1 week.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-desserts/lemon-cake-filling-nut-free