Seeds Free Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers that classic sunshine-in-a-jar flavor 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. The technique of whisking constantly over medium heat and then cooking through a full minute of bubbling is what gives it that perfect, coat-the-spoon consistency. Finishing with cold butter pieces whisked in one at a time adds richness and a smooth, velvety texture that tastes genuinely luxurious. Since every ingredient in this recipe is naturally free from seeds and seed-derived oils, there's no label-scanning or substitution stress involved — just straightforward pantry staples. Spread it on toast, swirl it into yogurt, dollop it onto scones, or use it as a tart filling; it's endlessly versatile. Once you see how easy it is to make from scratch, store-bought versions are going to feel like a real downgrade.
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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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