Almond Free Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers that classic sunshine-in-a-jar flavor without a single egg in sight. The magic here is cornstarch, which thickens the curd just as reliably as yolks would, giving you that gorgeous, glossy consistency that coats a spoon and holds a clean line. Fresh lemon juice and zest do the heavy lifting on flavor, while butter whisked in off the heat adds richness and a smooth, luxurious finish. Because the ingredient list is so straightforward — sugar, citrus, cornstarch, butter — there's no need to scan labels or worry about hidden tree nuts sneaking in through a processed ingredient. The straining step is a small but brilliant detail that ensures every spoonful is perfectly smooth and lump-free. Spread it on toast, swirl it into yogurt, dollop it onto scones, or use it as a filling for tarts and layer cakes — this curd is endlessly versatile once you have a jar chilling in the fridge.
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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
- ½ cup water
- ¼ tsp fine salt
- 4 tbsp unsalted butter, cut into small pieces
- ½ tsp vanilla extract (optional)
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 remaining.
- 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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