Lactose 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 magic here comes from cornstarch, which thickens the curd as it cooks and gives it that glossy, spoonable texture you'd expect from a traditional version. Fresh lemon juice and zest do the heavy lifting on flavor, so every bite tastes genuinely vibrant rather than artificial. Whisking in cold butter piece by piece at the end adds richness and a beautiful sheen, making this feel far more indulgent than its short ingredient list suggests. Since there's no cream or milk involved, it's naturally easy on those who need to avoid dairy-based ingredients — just check that your butter fits your personal tolerance level. Spread it on toast, swirl it into yogurt, dollop it onto pancakes, or use it as a tart filling; it's one of those versatile staples that earns permanent fridge real estate. Straining the finished curd keeps the texture ultra-smooth, and the plastic-wrap trick means it stays perfect until you're ready to use it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!