BHA & BHT Free Eggless Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers everything you want from the classic spread — without a single egg in sight. Fresh lemon juice and zest do the heavy lifting on flavor, while cornstarch steps in as the thickener that gives the curd its gorgeous, glossy body. Butter is whisked in off the heat piece by piece, creating that rich, velvety finish that makes lemon curd so irresistible on scones, tarts, or straight from the spoon. Store-bought curds and many packaged dessert fillings often sneak in synthetic preservatives like BHA and BHT to extend shelf life, but this recipe uses nothing but whole, recognizable ingredients you can feel good about. The stovetop method is straightforward — constant whisking and a watchful eye are really all it takes to go from a thin, cloudy liquid to a thick, translucent curd that holds a clean line. Straining the finished curd gives it that perfectly smooth, professional texture, and it sets up beautifully in the fridge within the hour. Keep a jar on hand all week and you'll find yourself reaching for it constantly.
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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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