MSG Free Eggless Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers that signature sunshine flavor using nothing but pantry staples and fresh citrus. Cornstarch steps in as the thickener here instead of eggs, which means the whole thing comes together on the stovetop without any of the fussing or scrambling risks that traditional curd recipes demand. Every ingredient on the list is clean and straightforward — fresh lemon juice, zest, sugar, butter, and a pinch of salt — so there's nothing hidden to worry about. The technique is simple but satisfying: constant whisking over medium heat transforms a cloudy, thin liquid into a glossy, spoonable curd that coats the back of a spoon beautifully. Finishing with cold butter whisked in piece by piece gives it that rich, velvety texture you'd expect from a classic version. Once strained and chilled, it sets up thick and luscious, ready to spread on toast, swirl into yogurt, or spoon straight from the jar.
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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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