Nightshade Free Eggless Lemon Curd
Bright, silky, and intensely lemony, this curd delivers everything you love about the classic spread without a single egg in sight. It gets its luscious, spoonable texture from cornstarch instead, which thickens beautifully as it cooks and sets up firm and glossy in the fridge. The method is straightforward — just whisk, cook, and stir in cold butter piece by piece for that rich, velvety finish. Since nightshades are nowhere near this ingredient list, it's a genuinely worry-free treat: fresh lemon juice, zest, sugar, butter, and a pinch of salt are all you need. Spread it on scones, swirl it into yogurt, layer it in a tart, or eat it straight off the spoon — no judgment here. Straining the finished curd gives it that smooth, professional texture that makes it feel far fancier than the effort involved.
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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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