Honey Free Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers everything you love about the classic spread — without a drop of honey or any egg in sight. The magic here comes from cornstarch as the thickening agent, which gives the curd that gorgeous, glossy, spoonable texture you'd expect from a traditional version. Fresh lemon juice and zest do the heavy lifting on flavor, so every bite is punchy and vibrant rather than flat or artificially citrusy. Whisking the butter in off the heat piece by piece is the key step that makes this feel luxuriously rich and smooth, not watery or starchy. Once it chills, it sets into a beautifully thick curd that's perfect for spreading on scones, swirling into yogurt, filling tarts, or just eating straight from the jar with a spoon. Store-bought lemon curds often sneak in unexpected ingredients, so making your own means you know exactly what's in it — and this version keeps things refreshingly simple.
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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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