Artificial Flavors Free Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd gets its gorgeous texture from cornstarch rather than eggs, and its flavor entirely from real citrus — fresh-squeezed juice and hand-zested lemon peel. That matters more than it might seem, because so many store-bought curds and jarred spreads rely on artificial lemon flavoring to cut costs, leaving you with something that tastes more like candy than fruit. Here, every bit of that sunshine flavor is the real deal. The method is straightforward: a quick stovetop cook with constant whisking, then butter whisked in off the heat for richness, and a final strain for that glossy, restaurant-smooth finish. It sets up beautifully in the fridge and thickens even further as it chills, so patience pays off. Spoon it onto scones, swirl it into yogurt, layer it in a tart, or eat it straight from the jar — no judgment. When you know exactly what went into something this good, it just tastes better.
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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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