Cashew Free Eggless Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers that classic sunshine-yellow spread without a single egg in sight — and without any nuts anywhere near the process. The magic here comes from cornstarch, which thickens the lemon juice and water base into a glossy, spoonable curd that sets up beautifully in the fridge. Fresh lemon juice and zest do the heavy lifting on flavor, while butter whisked in off the heat gives it that rich, velvety finish you'd expect from a traditional version. It's the kind of condiment that makes toast, scones, yogurt, and even cake feel instantly more special. Since it's made entirely from scratch with straightforward pantry ingredients, there's no label-reading required and no concern about shared facilities or hidden additives. The straining step keeps the texture perfectly smooth, and the plastic-wrap trick means you'll pull a flawless, skin-free curd out of the fridge every single time.
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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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