Pork Free Eggless Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers everything you want from the classic spread — without a single egg in sight. Cornstarch does the heavy lifting here, thickening the lemon juice and water into a glossy, spoonable curd that sets up beautifully in the fridge. Whisking in cold butter piece by piece gives it that rich, velvety finish you'd expect from a traditional recipe, while fresh zest keeps the citrus flavor bold and aromatic. The straining step is worth every second — it produces an impossibly smooth texture that looks and tastes like it came from a fancy patisserie. Spread it on toast, swirl it into yogurt, dollop it onto scones, or use it as a filling for tarts and layer cakes. Since every ingredient here is straightforward and easy to source, there's no need to scrutinize labels or worry about hidden additives. It keeps well in the refrigerator, so you can make a jar ahead and have a little burst of sunshine ready whenever you need it.
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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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