Caffeine Free Eggless Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers serious sunshine in a jar using nothing but pantry staples and fresh citrus. Instead of egg yolks, cornstarch does the thickening work here, cooking down with lemon juice and sugar until the mixture turns glossy and translucent — a genuinely satisfying kitchen moment. Butter is whisked in off the heat piece by piece, giving the finished curd that rich, velvety texture you'd expect from a classic version. The whole thing gets strained for an ultra-smooth result, and a quick chill in the fridge sets it into something truly spoonable and gorgeous. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or eat it straight from the jar — no judgment here. Since it's built entirely from fruit, sugar, starch, and dairy, there's nothing hidden to worry about, making it a clean and reliable choice for anyone keeping caffeine out of their diet.
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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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