Spice Free Eggless Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of thing you'll want to spoon straight from the jar. It gets its gorgeous thick texture from cornstarch rather than eggs, which means it's completely free from the warming spices or flavor-forward additions that can sneak into store-bought versions. Fresh lemon juice and zest do all the heavy lifting here, delivering a clean, sharp citrus flavor that isn't muddied by anything else. Whisking the butter in off the heat gives the curd a rich, glossy finish that feels far more luxurious than the short ingredient list would suggest. Straining it through a fine-mesh sieve ensures a perfectly smooth, lump-free result every single time. It sets up beautifully in the fridge and is just as good spread on toast as it is dolloped onto a tart shell or swirled into yogurt.
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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)
Can be omittedvanilla extract
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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