Seed Oil Free Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers that classic sunshine-yellow spread without a drop of vegetable oil, canola, or any of the industrial seed oils that sneak into so many store-bought versions. The thickening magic here comes entirely from cornstarch rather than egg yolks, which means the texture is smooth and glossy while staying completely plant-forward. Fresh lemon juice and zest do the heavy lifting on flavor, and a generous finish of real butter gives it that rich, luxurious mouthfeel you'd expect from a traditional curd. Whisking the mixture over medium heat until it turns translucent and coats the back of a spoon is the key step — don't rush it, and you'll be rewarded with a curd that sets up beautifully in the fridge. Straining it through a fine-mesh sieve before chilling guarantees a perfectly smooth result with zero lumps or stray bits of zest. Spoon it over yogurt, swirl it into a tart shell, or spread it thick on toast — however you use it, you're getting pure, clean ingredients and nothing you'd rather leave out.
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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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