Coconut Free Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers that classic sunshine-yellow spread without a single egg in sight. It gets its luscious, thick texture from cornstarch instead, cooked low and slow until the mixture turns glossy and translucent — a genuinely satisfying kitchen moment. Fresh lemon juice and zest do all the heavy lifting on flavor, while butter whisked in off the heat gives it that rich, velvety finish you'd expect from a traditional curd. Many store-bought lemon curds and flavored spreads sneak in coconut-derived ingredients or are processed on shared lines, so making it from scratch with these straightforward pantry staples keeps things clean and worry-free. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or eat it straight off the spoon — no judgment here. It sets up beautifully in the fridge and only gets better as it chills, making it a great make-ahead option for brunches, gifting, or just keeping on hand for whenever a citrus craving strikes.
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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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