Hazelnut Free Eggless Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers serious sunshine in a jar using nothing but pantry staples and fresh citrus. The magic here is cornstarch — it does all the thickening work that eggs typically handle, giving you that glossy, spoonable texture without any of the usual custard fuss. Fresh lemon juice and zest bring a bold, natural citrus punch, while butter whisked in off the heat adds richness and a beautiful sheen. Because the ingredient list is so clean and straightforward, there's no need to scan labels or worry about hidden nut derivatives sneaking in. The straining step is worth every second — it leaves you with a perfectly smooth, lump-free curd that looks like it came from a fancy specialty shop. Spread it on scones, swirl it into yogurt, layer it in a tart, or eat it straight off the spoon — no judgment here. It sets up beautifully in the fridge and keeps well, so you can make a batch ahead and have a little jar of happiness ready whenever you need it.
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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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