Ginger Free Eggless Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers serious citrus punch without a single egg in sight. It gets its luscious, spoonable texture from cornstarch rather than yolks, which means the whole thing comes together in one saucepan with no tempering, no scrambled bits, and no stress. Fresh lemon juice and zest do all the heavy lifting here, so every spoonful tastes clean and vibrantly tart — nothing muddled or artificial. Butter whisked in off the heat gives it that glossy, rich finish you'd expect from a classic curd, and the optional vanilla adds a gentle warmth that rounds out the acidity beautifully. Since ginger doesn't appear anywhere in the ingredient list, this is a naturally safe choice for anyone avoiding that root — no swaps needed, no label-checking required. Spread it on scones, swirl it into yogurt, layer it into a tart shell, or eat it straight from the jar with a spoon — we won't judge. It sets up perfectly after a short chill and keeps well in the fridge, making it an easy make-ahead treat worth having on hand.
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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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