Eggless Cornstarch Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers everything you love about the classic spread — without a single egg in sight. Traditional lemon curd leans heavily on yolks for its thick, glossy texture, which makes it a frustrating off-limits treat for anyone avoiding eggs. Here, cornstarch does the thickening work beautifully, cooking down with fresh lemon juice and water until the mixture turns translucent and coats the back of a spoon just like the real thing. Finishing with cold butter whisked in piece by piece gives it that rich, smooth body you'd never guess came from such a simple pantry swap. The fresh-squeezed juice and finely grated zest make the lemon flavor genuinely vibrant — not the flat, artificial kind you get from a jar. Strained until perfectly smooth and chilled until set, it's ready to spread on scones, swirl into yogurt, or spoon directly onto anything that needs a little sunshine. This recipe makes eight servings, so there's plenty to share — or to quietly keep all to yourself.
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Learn more →Ingredients
8 servings
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp fine salt
- ½ cup water
- 3 tbsp unsalted butter, cut into small pieces
Instructions
- 1
Whisk together the sugar, cornstarch, and salt in a small saucepan until evenly combined. Add the water and lemon juice and whisk until the cornstarch is fully dissolved with no lumps visible.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and turns from cloudy to translucent, about 6–8 minutes. Once it begins to bubble, continue whisking for 1 full minute — the curd should be thick enough to coat the back of a spoon and hold a clear line when a finger is drawn through.
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