Brazil Nut Free Eggless Lemon Curd

Bright, tangy, and silky smooth, this lemon curd delivers that classic sunshine-yellow spread without a single egg in sight. It gets its luscious, thick texture from cornstarch instead, cooked low and slow until the mixture turns glossy and translucent — proof that you don't need traditional methods to nail the real thing. Fresh lemon juice and zest do all the heavy lifting on flavor, giving you that sharp, citrusy punch balanced by butter and a touch of sugar. The whole process happens in one saucepan, and straining the finished curd through a fine-mesh sieve guarantees a perfectly smooth result every time. Spread it on toast, swirl it into yogurt, dollop it onto scones, or use it as a tart filling — it's endlessly versatile once you have a jar chilling in the fridge. Because every ingredient here is straightforward and naturally free of tree nuts, there's no label-reading stress or substitution gymnastics required.

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