Black Pepper Free Eggless Lemon Curd

Bright, silky, and intensely lemony, this curd is the kind of thing you'll want to spoon straight from the jar. It gets its luscious, glossy texture from cornstarch rather than eggs, which means no tempering, no scrambled bits, and no stress — just a smooth, set curd that tastes like sunshine. Fresh lemon juice and zest do all the heavy lifting on flavor, while butter whisked in off the heat gives it that rich, velvety finish you'd expect from a classic version. Because every ingredient here is straightforward and whole, there's nothing hidden to worry about — no spice blends, no seasoning shortcuts, just clean, simple pantry staples. It's genuinely versatile too: spread it on scones, swirl it into yogurt, layer it in a tart shell, or use it as a filling between cake layers. The straining step at the end is worth the extra thirty seconds — it gives you that perfectly smooth, glossy result that looks like it came from a fancy bakery.

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