Vegetarian Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers everything you love about the classic spread — without a single egg in sight. Most traditional recipes rely heavily on yolks for thickening, but here cornstarch does the heavy lifting, creating that same luscious, spoonable texture through careful stovetop cooking. Fresh lemon juice and zest give it a bold citrus punch, while butter whisked in off the heat adds richness and a glossy finish that looks almost too pretty to eat. The technique is straightforward: constant whisking, a full minute of bubbling, and a patient butter incorporation are all it takes to nail the consistency. Straining the finished curd keeps it perfectly smooth, and a quick chill in the fridge sets it into something you'll want to spread on absolutely everything. Scones, toast, tart shells, or straight off the spoon — this one earns a permanent spot in your refrigerator door.
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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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