Breastfeeding Friendly Eggless Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of spread that makes everything it touches taste a little more special — think toast, yogurt, scones, or straight off the spoon. Because it skips eggs entirely and relies on cornstarch for its gorgeous thick texture, it's a smart choice for anyone watching what they eat while nursing. Fresh lemon juice and zest do all the heavy lifting on flavor, so the result is genuinely vibrant rather than flat or artificial-tasting. Butter gets whisked in off the heat, giving the curd that rich, glossy finish you'd expect from a classic version without any of the usual fussing over scrambled yolks. Straining it through a fine-mesh sieve leaves you with something impossibly smooth and professional-looking, even on your first attempt. It sets up beautifully in the fridge and keeps well, so you can make a jar ahead and reach for it whenever a craving hits during those long, hungry feeding sessions.
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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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