Fructose Free Eggless Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers that classic citrus punch without a single egg in sight — and the texture is genuinely impressive. Cornstarch does the thickening work here, creating a glossy, spoonable curd that sets up beautifully in the fridge. The real trick is whisking constantly over medium heat until the mixture turns translucent and coats the back of a spoon, then finishing with cold butter pieces for richness and body. For anyone managing fructose sensitivity, this recipe keeps things straightforward — fresh lemon juice and granulated sugar are the only sweetening elements, with no high-fructose syrups, fruit concentrates, or hidden additives to worry about. Straining the finished curd through a fine-mesh sieve gives it that ultra-smooth, professional finish you'd expect from a jar that costs twice as much at a specialty store. Spread it on toast, swirl it into yogurt, or use it as a tart filling — it's one of those versatile staples that earns its place in the fridge immediately.
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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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