Tree Nut Free Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd gets its luxurious texture from cornstarch rather than egg yolks — and the result is genuinely stunning. Fresh lemon juice and zest do all the heavy lifting here, delivering that punchy citrus flavor you want without any shortcuts. The method is straightforward: whisk the base together, cook it until it turns glossy and thick, then finish with cold butter pieces for richness and a velvety finish. Straining the curd before it sets gives you that perfectly smooth, spoonable consistency that looks like it came from a fancy bakery. Since every ingredient in this recipe is naturally free from tree nuts, there's no label-scanning or substitution anxiety involved — just clean, simple pantry staples. Spread it on toast, swirl it into yogurt, dollop it onto scones, or eat it straight from the jar with a spoon (no judgment). It keeps beautifully in the fridge, making it one of those make-ahead staples you'll want to have on hand at all times.
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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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