Emulsifier 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 curd as it cooks and gives it that glossy, spoonable texture you'd expect from a traditional version. Fresh lemon juice and zest do the heavy lifting on flavor, so every bite is genuinely vibrant rather than flat or artificial-tasting. Because the ingredient list is so clean — sugar, cornstarch, butter, citrus, salt — there's no need to scan labels for hidden additives or worry about emulsifiers sneaking in through store-bought alternatives. Whisking butter in off the heat adds richness and a beautiful sheen, while straining the finished curd keeps it perfectly smooth. It sets up firm and glossy in the fridge, making it ideal for spreading on scones, swirling into yogurt, or spooning straight from the jar.
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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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