Eggless Lemon Curd
Most lemon curd recipes lean heavily on egg yolks for their thick, glossy texture — which means they're off the table for anyone avoiding eggs. This version takes a completely different route, using cornstarch and butter to build that same silky, spoonable consistency without a single egg in sight. The result is bright, tangy, and genuinely luxurious, with freshly squeezed lemon juice and zest doing all the heavy lifting on flavor. The technique is straightforward: whisk everything together in one saucepan, cook until the mixture turns thick and translucent, then finish with cold butter whisked in piece by piece for a smooth, glossy finish. Straining the curd at the end gives it that clean, professional texture you'd expect from a far more complicated recipe. It makes eight generous servings, so there's plenty to spread across toast, swirl into yogurt, dollop onto pancakes, or spoon straight from the jar — no judgment here.
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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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