Sesame Free Eggless Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers everything you love about 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 far more complicated recipe. Fresh lemon juice and zest keep the flavor sharp and vibrant, so it tastes anything but shortcut. Store-bought curds can be a minefield of unexpected additives, but this one is made entirely from pantry staples you can read at a glance — no hidden allergens, no surprises. Spread it on scones, swirl it into yogurt, layer it in a tart, or eat it straight off the spoon — honestly, no judgment. Once you see how easily it comes together on the stovetop, you'll wonder why you ever reached for a jar.
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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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