Legume Free Eggless Lemon Curd
Bright, tangy, and silky smooth, 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 mixture as it cooks and gives the finished curd that glossy, spoonable texture you'd expect from a traditional recipe. Fresh lemon juice and zest do the heavy lifting on flavor, so every jar tastes genuinely vibrant rather than flat or artificial. Whisking in cold butter piece by piece at the end adds richness and a luxurious mouthfeel that makes it hard to believe how simple the ingredient list really is. It's naturally free of any legume-derived ingredients — no soy lecithin, no bean-based thickeners, just clean pantry staples you can trust. Spread it on scones, swirl it into yogurt, layer it into a tart, or eat it straight off the spoon — no judgment here. Once you see how easy it is to make at home, store-bought versions will never feel worth it again.
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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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