Wheat Free Eggless Lemon Curd

Total time1 hr 25 min

Prep time10 min

Cook time15 min

4.6

(4)

Bright, tangy, and impossibly silky, this lemon curd delivers that classic sunshine-in-a-jar flavor without a single egg in sight. The secret to its luscious, spreadable texture is cornstarch — a naturally wheat-free thickener that does all the heavy lifting eggs would normally handle, creating a curd that sets beautifully and coats a spoon with satisfying richness. Fresh lemon juice and zest give it a bold citrus punch, while butter whisked in off the heat adds that glossy, melt-on-your-tongue finish. Because every ingredient here is inherently grain-free, there's no need to hunt down specialty substitutes or scrutinize labels for hidden flour. Spread it on scones, swirl it into yogurt, layer it into a tart, or eat it straight from the jar — no judgment. It keeps well in the fridge and thickens even further as it chills, so the texture just keeps getting better.

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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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