Capsaicin Free Eggless Lemon Curd
Bright, silky, and intensely lemony, this curd is the kind of thing you'll want to spread on absolutely everything — toast, scones, tart shells, or eaten straight from the spoon. It gets its luscious, jammy texture from cornstarch rather than eggs, which means it's completely free from any heat-related ingredients and safe for anyone avoiding capsaicin in all its forms. Fresh lemon juice and zest do the heavy lifting here, delivering a sharp citrus punch that's balanced by butter and a touch of sugar. The technique is straightforward: whisk the base together, cook it until it turns glossy and thick, then finish with cold butter pieces for that smooth, almost creamy consistency. Straining the finished curd gives it that clean, professional look and feel you'd expect from a bakery jar. It sets up beautifully in the fridge and keeps well, so you can make a batch ahead and have something genuinely special on hand all week.
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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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