Citric Acid Free Eggless Lemon Curd
Bright, silky, and intensely lemony, this curd delivers everything you love about the classic spread — without a single egg in sight. Most store-bought lemon curds and many homemade versions rely on egg yolks for thickening, but here cornstarch does that job beautifully, giving you a smooth, glossy texture that sets up perfectly in the fridge. The real citric acid concern with lemon-based recipes is often the processed additives and preservatives hiding in commercial products, so making it from scratch with fresh lemon juice and zest keeps everything clean and straightforward. Whisking the butter in off the heat piece by piece is the move that makes this curd taste rich and luxurious rather than flat. Once strained and chilled, it's thick enough to spread on toast, swirl into yogurt, dollop onto scones, or spoon straight from the jar. The vanilla extract is optional but adds a gentle warmth that rounds out the tartness in a really lovely way. Keep a jar in the fridge and you'll find yourself reaching for it constantly.
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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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