Lupin Free Eggless Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers everything you'd want from the classic spread — without a single egg in sight. The magic here is cornstarch, which thickens the lemon juice and water base into a glossy, spoonable curd that sets up beautifully in the fridge. Fresh lemon juice and zest do the heavy lifting on flavor, while butter whisked in off the heat gives it that rich, velvety finish you'd expect from a traditional version. Because it's built entirely from pantry staples and fresh citrus, there's no need to scan labels or worry about hidden legume-derived ingredients sneaking in. The straining step keeps the texture impeccably smooth, and pressing plastic wrap directly onto the surface means it stays perfect until you're ready to use it. Spoon it over yogurt, swirl it into a tart shell, or spread it generously on toast — it's endlessly versatile and genuinely hard to stop eating.
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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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