Yeast 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 citrus punch without a single egg in sight — and without any yeast, fermentation, or leavening agents to worry about either. The magic here comes from cornstarch, which thickens the curd beautifully as it cooks, giving you that glossy, spoonable texture you'd expect from a traditional version. Fresh lemon juice and zest do the heavy lifting on flavor, while butter whisked in off the heat adds richness and a gorgeous sheen. The stovetop process is straightforward — just constant whisking and a little patience — and the result is a curd that sets up perfectly in the fridge. Spread it on toast, swirl it into yogurt, dollop it onto pancakes, or eat it straight from the jar with a spoon (no judgment). It keeps well in an airtight container, so you can make a batch ahead and reach for it all week long.

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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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