Paraben Free Eggless Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers everything you love about the classic spread — without a single egg in sight. It gets its luscious, thick texture from cornstarch instead, which means no tempering, no scrambled bits, and no stress. Fresh lemon juice and zest do the heavy lifting on flavor, giving you that sharp citrus punch balanced by butter and a touch of sugar. Many store-bought curds and even homemade versions rely on preservatives that can be a concern for those avoiding parabens, so making it from scratch with these clean, simple ingredients puts you fully in control. The technique is straightforward — just constant whisking over medium heat until the mixture turns glossy and thick, then a quick strain for that perfectly smooth finish. Spread it on toast, swirl it into yogurt, layer it in a tart, or eat it straight off the spoon — honestly, no judgment. Once you see how easy this is to pull together, jarred versions will never seem worth it 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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