Xanthan Gum Free Eggless Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers everything you want from the classic spread — without eggs and without any gum-based thickeners. Cornstarch does all the heavy lifting here, creating that glossy, spoonable texture as it cooks down with fresh lemon juice and sugar over medium heat. The result is genuinely luscious: thick enough to hold a clean line on a spoon, with a sharp citrus punch balanced by butter and a whisper of vanilla. Many store-bought curds and even homemade recipes lean on additives to hit that perfect consistency, but this one keeps things clean and straightforward. Straining the finished curd through a fine-mesh sieve gives it an ultra-smooth finish that looks and feels far more impressive than the effort involved. It sets up beautifully in the fridge and works on everything from toast and scones to tart shells and cake fillings. If you've been searching for a curd recipe that's both egg-free and free of gum additives, this is the one to bookmark.
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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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