Mustard Free Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers everything you love about the classic spread without a single egg in sight. Cornstarch does the heavy lifting here, thickening the mixture as it cooks until it turns glossy and translucent — proof that you don't need yolks to get that luxurious, spoonable texture. Fresh lemon juice and zest give it a bold citrus punch, while butter whisked in off the heat adds richness and a beautiful sheen. The whole process comes together in one saucepan with straightforward pantry staples, making it far more approachable than traditional curd recipes. Store-bought lemon curds can be a minefield of unexpected additives, so making your own means you know exactly what's in the jar. Spread it on toast, swirl it into yogurt, dollop it onto scones, or use it as a filling — this one is endlessly versatile. Once it chills and sets in the fridge, you'll have a jar of sunshine ready to brighten just about anything.
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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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