A silky, egg- and dairy-free lemon curd with sharp citrus flavour and luxurious smooth texture.

Classic Fruit Curds

Sharp, smooth, and packed with concentrated fruit flavour, fruit curds are one of pastry’s most versatile staples. From tart and cake fillings to layered desserts, pavlovas, pastries or breakfast spreads, a well-made curd can't be underestimated.

For this recipe, we’ve taken UltraGel 5, a natural ingredient developed by MSK using a blend of red algae and seaweed, to create this easy allergen and vegan-friendly curd. Combined with carefully balanced fats and starches, UltraGel 5 allows us to create a silky, rich lemon curd without relying on eggs or dairy, but retaining the glossy texture and luxurious mouthfeel expected from the classic.

Traditional Curd Structure vs UltraGel 5

Creating a beautifully textured fruit curd without eggs or dairy can be surprisingly difficult, as traditional curds rely heavily on egg proteins and dairy’s fat for their smooth texture and rich mouthfeel.

In this recipe, cornstarch and almond paste work together to mirror the velvety creaminess of whipped butter, while UltraGel 5 provides the delicate viscosity typically associated with cooked egg yolks. The result is a clean, acidic curd with all the indulgence of a classic recipe while remaining entirely egg and dairy-free for allergen considerations or vegan diets.

Fruit Curd Variations

While we’ve chosen fresh lemon juice for this recipe, curds are incredibly adaptable and can be created using a wide variety of fruits. Sharp, acidic fruits such as passionfruit, grapefruit, yuzu and lime work particularly well, naturally delivering the tang and structure associated with curds.

Sweeter fruits can also be used, though they often benefit from the addition of an acid to balance flavour and support the final texture. This base recipe provides a flexible foundation for endless seasonal and creative variations.

Lemon Curd Recipe

Makes: 653g

A layout of the ingredients for the plant-based lemon curd

Ingredients

Method

In a pan, combine the lemon juice, cornstarch and almond milk and heat, keeping it above 85°C.

In a separate bowl, mix the UltraGel 5 and sugar.

Disperse the powder mix in the pan of lemon juice mixture, bringing to the boil and whisking well for 1 to 2 minutes, to activate the UltraGel 5 and remove the cornstarch flavour.

Remove the mixture from the heat and pour into a bowl over an ice bath. 

While cooling, beat the mixture to aerate and develop its smooth, light texture. 

Add the almond paste, pinch of salt, lemon essential oil to taste, along with the natural yellow food colouring and mix to incorporate.

Once cool, place the mixture in the desired output.  

Notes

To achieve the correct texture and setting properties, UltraGel 5 must be added to a liquid heated above 85°C and then boiled for 1-2 minutes to fully activate its setting properties.

UltraGel is first mixed with sugar, as this helps the powder disperse evenly and prevents lumps from forming.

The beating of the mixture is important to aid texture, as without, UltraGel 5 will be like that of a set custard. The beating breaks up this structure, creating the desired velvety texture.