Nutmeg Free Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers that classic sunshine-yellow spread without a single egg in sight — and without any of the spices that can sneak into store-bought versions. Fresh lemon juice and zest do all the heavy lifting here, giving you a bold citrus punch that's balanced by butter and just enough sugar to round out the tartness. Cornstarch steps in as the thickener, cooking down into a glossy, translucent curd that sets up beautifully in the fridge. The technique is straightforward: constant whisking over medium heat, then a slow butter incorporation off the heat that makes the final texture incredibly smooth and luscious. Straining the finished curd through a fine-mesh sieve gives it that clean, professional finish you'd expect from something far more complicated. Spoon it over scones, swirl it into yogurt, or use it as a tart filling — it holds its shape and its bright flavor stays front and center. Once you see how easy it is to make from scratch, you'll never reach for a jar at the store again.
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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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