Oral Allergy Syndrome Friendly 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. For anyone who experiences itching or tingling from raw eggs, traditional curd recipes can be a frustrating off-limits treat, but this version sidesteps that entirely by using cornstarch as the thickener instead. The result is a glossy, spoonable curd that sets up beautifully in the fridge and tastes genuinely luxurious. Fresh lemon juice and zest do all the heavy lifting on flavor, while butter whisked in off the heat gives it that rich, velvety finish. It spreads like a dream on toast, dollops perfectly onto scones, and works as a tart filling without any fuss. The straining step keeps the texture ultra-smooth, so every spoonful is clean and bright with zero graininess.
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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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