Celery Free Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers that classic sunshine-yellow spread without a single egg in sight. Cornstarch does the heavy lifting here, thickening the lemon juice and water into a glossy, spoonable curd that sets up beautifully in the fridge. Whisking in cold butter piece by piece gives it that rich, velvety finish you'd expect from a traditional version — nobody will guess it's made differently. Fresh lemon juice and zest keep the flavor bold and natural, so every jar tastes like it came from a fancy bakery rather than a shortcut. It's perfect slathered on scones, swirled into yogurt, dolloped onto pancakes, or spooned straight from the jar when no one's looking. The straining step is a small extra move that makes a big difference, leaving you with a perfectly smooth, lump-free curd every single time. Make a batch on the weekend and you'll find yourself reaching for it all week long.
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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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