Pescatarian 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. Cornstarch does the heavy lifting here, thickening the mixture as it cooks until it turns glossy and translucent — proof that you don't need yolks to get that luscious, spoonable texture. Fresh lemon juice and zest give it a bold citrus punch that bottled versions simply can't match, while butter whisked in off the heat adds richness and a beautiful sheen. The method is straightforward: whisk, cook, finish with butter, and strain for an ultra-smooth result. It sets up beautifully in the fridge and works on everything from toast and scones to tarts and yogurt parfaits. Whether you're avoiding eggs by choice or necessity, this recipe proves you're not missing out on anything.
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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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