Pecan 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. Cornstarch does the thickening work here, cooking down with fresh lemon juice and water until the mixture turns glossy and translucent, then finishing with cold butter whisked in piece by piece for that rich, smooth texture. The result is a curd that sets up beautifully in the fridge and holds a clean line on a spoon, just like the traditional version. Straining it through a fine-mesh sieve gives it that perfectly polished finish you'd expect from a bakery jar. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or just eat it by the spoonful — it's genuinely that good. Since every ingredient here is straightforward and easy to verify, there's no need to scan labels or worry about what might be hiding in a store-bought version.
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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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