Walnut Free Eggless Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers all the sunshine flavor you'd expect without a single egg in sight. The magic here comes from cornstarch, which thickens the lemon juice and water base into a glossy, spoonable curd that sets up beautifully in the fridge. Whisking in cold butter piece by piece gives it that rich, velvety finish you'd swear came from a classic custard. Fresh lemon juice and zest do the heavy lifting on flavor, so every spoonful tastes genuinely bright rather than artificial. It's naturally free from nuts of any kind — no swaps needed, no labels to scrutinize. Spread it on toast, swirl it into yogurt, dollop it onto scones, or use it as a tart filling — the possibilities are honestly endless. Once you taste how good homemade curd can be, the jarred stuff at the store simply won't cut it anymore.
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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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