High Fructose Corn Syrup Free Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers that glossy, spoonable texture you'd expect from a classic version — no eggs required. The magic here comes from cornstarch, which thickens the lemon juice and water base into a smooth, translucent curd that sets up beautifully in the fridge. Real butter whisked in off the heat gives it richness and a luxurious finish that tastes anything but shortcut. Every ingredient is straightforward and naturally free of high fructose corn syrup, which can sneak into store-bought curds and fruit fillings in surprising ways. Fresh lemon juice and zest do all the heavy lifting on flavor, so what you get is clean, bright citrus without any cloying sweetness. It's perfect spread on scones, swirled into yogurt, layered into a tart shell, or eaten directly off the spoon — no judgment here. Once you see how easy it is to make at home with total control over what goes in, the jarred stuff really doesn't stand a chance.
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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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