Rice Free Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers everything you want from the classic spread — without a single egg in sight. Instead of relying on yolks for thickening, cornstarch does the heavy lifting here, creating that glossy, spoonable texture you'd expect from a traditional curd. Fresh lemon juice and zest keep the flavor sharp and vibrant, while butter whisked in off the heat adds richness and a beautiful sheen. The technique is straightforward: constant whisking over medium heat, a full minute of bubbling, and a final pass through a fine-mesh strainer for a perfectly smooth result. It's naturally free of grains and rice-based thickeners, so the ingredient list stays clean and uncomplicated. Spread it on toast, swirl it into yogurt, dollop it onto pancakes, or spoon it straight from the jar — no judgment here. Once you see how easy it is to make at home, store-bought versions will be hard to justify.
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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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