Pistachio Free Eggless Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers that classic sunshine-yellow spread without a single egg in sight — and without any nut-based ingredients to worry about either. The magic here is cornstarch, which does the thickening work that egg yolks typically handle, giving you a glossy, spoonable curd that sets up beautifully in the fridge. Fresh lemon juice and zest are doing the heavy lifting on flavor, so every bite tastes genuinely vibrant rather than artificial. Whisking in cold butter piece by piece at the end adds richness and that signature velvety texture you'd expect from a classic version. It's wonderful slathered on scones, swirled into yogurt, spooned over pancakes, or used as a tart filling — honestly, the uses are nearly endless. The straining step keeps everything perfectly smooth, and pressing plastic wrap directly onto the surface means no rubbery skin forms while it chills. Once you see how easy this comes together on the stovetop, jarred lemon curd from the store will feel completely unnecessary.
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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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