Macadamia Free Eggless Lemon Curd
Bright, tangy, and silky-smooth, this lemon curd delivers serious citrus punch without a single egg in sight. Fresh lemon juice and zest do all the heavy lifting on flavor, while cornstarch steps in as the thickener that gives the curd its luscious, spoonable texture. Whisking constantly over medium heat is the real secret here — it coaxes the mixture from cloudy to beautifully translucent, and finishing with cold butter pieces stirred in one at a time adds that glossy, rich finish you'd expect from a classic curd. Straining it through a fine-mesh sieve keeps everything perfectly smooth, and a quick chill in the fridge sets it into something genuinely dreamy. Spread it on scones, swirl it into yogurt, layer it in a tart, or eat it straight from the jar — no judgment. The ingredient list is refreshingly short and completely free of tree nuts, so there's no label-scanning required, just pure lemony goodness you made yourself.
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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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