Gluten 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 secret to its luscious, jammy texture is cornstarch, which thickens the mixture beautifully as it cooks and gives you that glossy, spoonable consistency traditional recipes rely on eggs to achieve. Fresh lemon juice and zest do the heavy lifting on flavor, so every bite tastes genuinely vibrant rather than artificially citrusy. Because the ingredient list is naturally free of gluten-containing grains or additives, there's no swapping or substituting required — it just works as written. Whisking the butter in off the heat adds a rich, velvety finish that makes this taste far more indulgent than the simple process would suggest. Spread it on scones, swirl it into yogurt, layer it into a tart shell, or eat it straight from the jar with a spoon — 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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