Turmeric Free Eggless Lemon Curd
Bright, silky, and intensely lemony, this curd delivers everything you want from the classic spread without a single egg in sight. Cornstarch does the thickening work here, cooking down with fresh lemon juice and water until the mixture turns glossy and translucent — a genuinely satisfying transformation to watch happen on the stove. Butter is whisked in off the heat piece by piece, giving the finished curd a rich, smooth texture that feels far more indulgent than the ingredient list suggests. The whole thing gets strained for an ultra-clean, velvety result that sets up beautifully in the fridge. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or eat it straight from the jar — no judgment. Every ingredient here is a straightforward pantry staple, so there are no hidden additives or colorings to second-guess, just pure citrus flavor you can trust.
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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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