Peanut 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. Instead of yolks, cornstarch does the thickening work, cooking down with fresh lemon juice and sugar until the mixture turns glossy and translucent right before your eyes. Finishing with cold butter whisked in piece by piece gives it that rich, velvety texture that makes lemon curd so irresistible on scones, toast, or spooned straight from the jar. Because it's built entirely from pantry staples and fresh citrus, there's no need to scan labels for hidden allergens or worry about shared-facility warnings. The straining step is a small but worthwhile move — it leaves you with an impossibly smooth, professional-looking curd that sets up beautifully in the fridge. Whether you're filling a tart shell, layering a cake, or just looking for something bright and citrusy to brighten your morning, this one earns a permanent spot in your rotation.
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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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