Cinnamon Free Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers everything you want from the classic spread without a single egg in sight. 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. Whisking butter in off the heat gives it that rich, velvety finish you'd expect from a far more complicated recipe. Because the ingredient list is so clean — fresh citrus, sugar, cornstarch, butter, and salt — there's nothing hidden to worry about, making it a genuinely safe choice for anyone navigating spice sensitivities. It's wonderful slathered on scones, swirled into yogurt, layered into tarts, or honestly just eaten by the spoonful straight from the jar. Straining the finished curd keeps the texture ultra-smooth, and the plastic wrap trick means it stays perfectly lump- and skin-free as it chills. Once you see how easy this is to pull off on the stovetop, store-bought versions will never seem worth it again.
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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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