Pregnancy Friendly Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers all the sunshine flavor you crave without any of the raw egg concerns that come with traditional versions. Conventional lemon curd relies on egg yolks for thickening, which can be a sticking point during pregnancy — this one uses cornstarch instead, so you get that same luscious, spoonable texture with total peace of mind. Fresh lemon juice and zest do the heavy lifting on flavor, balanced by butter that gets whisked in off the heat for a glossy, rich finish. The method is straightforward: a quick cook on the stovetop, a pass through a fine-mesh strainer, and a chill in the fridge until it sets into something genuinely beautiful. Spread it on toast, swirl it into yogurt, dollop it onto pancakes, or eat it straight from the jar — no judgment here. It keeps well in the refrigerator, so you can make a batch and have something bright and homemade ready whenever the craving hits.
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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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