Gut Friendly Eggless Lemon Curd

Total time1 hr 25 min

Prep time10 min

Cook time15 min

4.6

(4)

Bright, tangy, and silky smooth, this lemon curd delivers serious citrus flavor without relying on eggs — making it a genuinely gut-friendly option for anyone who finds egg-heavy recipes hard to digest or simply wants a lighter, cleaner spread. Fresh lemon juice and zest do all the heavy lifting here, giving you that punchy, sunshine-yellow flavor that makes lemon curd so irresistible. Cornstarch steps in as the thickener, creating a glossy, spoonable texture that sets up beautifully in the fridge without any of the curdling anxiety that comes with tempering yolks. A few tablespoons of butter whisked in off the heat add just enough richness to round out the tartness and give the curd that luxurious, velvety finish. It's wonderful spooned over yogurt, stirred into oatmeal, spread on toast, or used as a filling — anywhere you want a hit of bright lemon without weighing things down. The straining step at the end is a small but worthwhile move that guarantees a perfectly smooth result every single time.

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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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