Soy 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, creating that signature thick, glossy texture as it cooks down with fresh lemon juice and water — no yolks required. The result is genuinely luxurious, with real citrus punch from both the juice and the zest, plus a rich finish from cold butter whisked in off the heat. Because it's built entirely from pantry staples and fresh lemons, there's no need to scan labels for hidden soy-based emulsifiers or additives that sneak into store-bought versions. Straining the finished curd gives it that perfectly smooth, spoonable consistency you'd expect from a high-end jar — except you made it yourself. Spread it on toast, swirl it into yogurt, dollop it onto scones, or use it as a filling for cakes and tarts. Once you taste how clean and vibrant this version is, it's hard to go back to anything else.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!