Shellfish Free Eggless Lemon Curd

Total time1 hr 25 min

Prep time10 min

Cook time15 min

4.6

(4)

Bright, tangy, and impossibly silky, this lemon curd delivers everything you love about the classic spread without a single egg in sight. It gets its luscious, thick texture from cornstarch instead, cooked low and slow until the mixture turns glossy and translucent — a genuinely satisfying kitchen moment. Fresh lemon juice and zest do the heavy lifting on flavor, giving you that sharp citrus punch balanced by butter and a touch of sweetness. The technique of whisking in cold butter piece by piece off the heat is what makes the final texture so smooth and rich, almost like a pastry cream. Straining the finished curd ensures a perfectly clean, velvety consistency that looks as good as it tastes. Spread it on toast, swirl it into yogurt, dollop it onto scones, or use it as a filling — it's one of those versatile staples that earns its place in the fridge immediately.

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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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