Beef Free Eggless Lemon Curd

Total time1 hr 25 min

Prep time10 min

Cook time15 min

4.6

(4)

Bright, tangy, and impossibly silky, this lemon curd is the kind of condiment that makes everything it touches taste more special. Instead of relying on egg yolks for body and richness, cornstarch does the thickening work here, creating a glossy, spoonable curd that sets up beautifully in the fridge. Fresh lemon juice and zest bring real citrus punch, while butter whisked in off the heat gives it that luxurious, melt-on-your-tongue finish. The technique is straightforward — constant whisking over medium heat, then a quick strain for a perfectly smooth result — and the payoff is enormous. Spread it on toast, swirl it into yogurt, dollop it onto scones, or use it as a filling for tarts and cakes. It keeps well in the fridge and gets even thicker as it chills, so it's a great make-ahead staple to have on hand whenever you need a hit of sunshine in your cooking.

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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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