I can’t get over how silky, sunny, and bold this eggless lemon curd turns out with just a handful of simple ingredients. It’s the kind of bright, tangy-sweet topping that makes cakes, cookies, pancakes, and spoons completely irresistible.

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I’m obsessed with this eggless lemon curd because it hits that sharp-sweet lemon spot without tasting flat or fussy. I love how fresh lemon juice brings the zing, while butter gives it that glossy, silky finish I want on everything.

I spoon it over pancakes, swipe it into cake layers, or eat it straight from the jar like I absolutely have. And honestly, the eggless part makes me love it more.

No weird aftertaste, no heavy richness, just bright citrus flavor that snaps. But the texture?

Smooth, thick, and spreadable. Tangy, sweet, and wildly addictive.

Exactly my kind of treat.

Ingredients

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Sugar brings the sweet side, keeping all that lemon tang from getting too bossy.
Fresh lemon juice is the main zing.
It’s bright, sharp, and totally wakes things up.
Lemon zest adds that sunny lemon smell you’ll notice before the first spoonful.
Cornstarch thickens everything up, so it feels creamy without needing eggs.
Cold water helps smooth the cornstarch out, so you don’t get weird little lumps.
Butter makes it glossy and rich.
Basically, it’s what gives curd that silky finish.
Salt keeps the sweetness in check.
Plus, it makes the lemon taste even brighter.

Ingredient Quantities

1 cup (200 g) granulated sugar

1/2 cup (120 ml) fresh lemon juice (about 3 to 4 lemons)

1 tablespoon lemon zest (from about 1 to 2 lemons)

3 tablespoons cornstarch

1/2 cup (120 ml) cold water

4 tablespoons (60 g) unsalted butter, cut into pieces

Pinch of salt

How to Make this

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1. In a small bowl, whisk together the cornstarch and cold water until completely smooth to make a slurry.

2. In a medium saucepan, combine the granulated sugar, lemon juice, lemon zest, and a pinch of salt. Stir to dissolve the sugar.

3. Place the saucepan over medium heat and warm the mixture, stirring occasionally, until it is hot but not boiling.

4. Slowly pour the cornstarch slurry into the hot lemon mixture while whisking constantly to prevent lumps.

5. Bring the mixture to a gentle simmer over medium heat, continuing to whisk constantly. The curd will thicken noticeably within 2 to 4 minutes.

6. Once the curd reaches a thick, glossy consistency that coats the back of a spoon, remove the pan from the heat.

7. Stir in the butter pieces one at a time until fully melted and incorporated for a smooth, rich texture.

8. For an extra-silky finish, strain the curd through a fine mesh sieve into a clean bowl to remove zest and any bits.

9. Let the curd cool to room temperature, then cover and refrigerate. It will continue to thicken as it chills.

10. Store in an airtight container in the refrigerator for up to 2 weeks and use on toast, scones, yogurt, or as a filling.

Equipment Needed

1. Medium saucepan
2. Small mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Microplane or citrus zester
6. Citrus juicer or reamer
7. Fine mesh sieve
8. Rubber spatula or wooden spoon
9. Knife and cutting board for butter and lemons
10. Airtight container for storing the curd

FAQ

Q: How long does this eggless lemon curd keep? A: Store in a clean airtight container in the refrigerator for up to 2 weeks; freeze up to 3 months for longer storage.

Q: How do I know when it is thick enough? A: It will coat the back of a spoon and still thicken a bit more as it cools; if it flows slowly when you tilt the spoon, it is ready.

Q: Can I make it less sweet or more tart? A: Yes. Reduce sugar by about 2 tablespoons for less sweetness, or add an extra tablespoon of lemon juice for more tartness, then check texture and cook a little longer if needed.

Q: Can I substitute cornstarch with something else? A: Use an equal amount of arrowroot powder for a clearer finish, or use 1 1/2 tablespoons of tapioca starch; if you prefer no starch, cook a longer lemon-sugar mixture with butter and accept a looser, more custard like texture.

Q: Is there a vegan option? A: Replace butter with a vegan butter or refined coconut oil and ensure the sugar is vegan; texture may be slightly different but flavor will remain bright.

Q: What are the best ways to use this lemon curd? A: Spread on toast or scones, fill cakes, tarts or cupcakes, swirl into yogurt or ricotta, or use as a topping for pancakes and waffles.

Easy Eggless Lemon Curd Recipe Substitutions and Variations

Sugar: substitute with superfine (castor) sugar for faster dissolving, or use an equal weight of coconut sugar for a deeper flavor; if using honey or maple syrup, reduce other liquids slightly and expect a looser, darker curd.
Fresh lemon juice: substitute with bottled lemon juice for convenience or use fresh lime juice for a slightly different but bright citrus note; adjust sweetness to taste.
Cornstarch: substitute with arrowroot powder or tapioca starch in a 1:1 ratio for similar thickening and a clearer finish; note arrowroot loses some thickening with prolonged high heat.
Unsalted butter: substitute with vegan butter or refined coconut oil for a dairy free version; expect a subtle change in mouthfeel and flavor when using coconut oil.

Pro Tips

1) Keep the heat gentle and your whisk moving. High heat or a relaxed whisk can give you grainy curd or lumps, so simmer slowly and whisk constantly until it thickens.

2) Zest finely and measure carefully. Too much pith makes bitterness; a little extra zest adds bright lemon aroma. If you want pockets of fresh flavor, fold in a teaspoon of very finely grated zest after cooling.

3) Strain for silkiness and press gently with the back of a spoon. That removes any tiny cooked bits and gives a glossy finish that spreads and layers beautifully.

4) Cool and store smartly. Pour into warm, clean jars and press a piece of plastic directly on the surface to prevent a skin from forming. Bring to room temperature before using if you want it softer, and use within two weeks.

Easy Eggless Lemon Curd Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

170

kcal

Equipment: 1. Medium saucepan
2. Small mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Microplane or citrus zester
6. Citrus juicer or reamer
7. Fine mesh sieve
8. Rubber spatula or wooden spoon
9. Knife and cutting board for butter and lemons
10. Airtight container for storing the curd

Ingredients

1 cup (200 g) granulated sugar
1/2 cup (120 ml) fresh lemon juice (about 3 to 4 lemons)
1 tablespoon lemon zest (from about 1 to 2 lemons)
3 tablespoons cornstarch
1/2 cup (120 ml) cold water
4 tablespoons (60 g) unsalted butter, cut into pieces
Pinch of salt

Directions

In a small bowl, whisk together the cornstarch and cold water until completely smooth to make a slurry.
In a medium saucepan, combine the granulated sugar, lemon juice, lemon zest, and a pinch of salt. Stir to dissolve the sugar.
Place the saucepan over medium heat and warm the mixture, stirring occasionally, until it is hot but not boiling.
Slowly pour the cornstarch slurry into the hot lemon mixture while whisking constantly to prevent lumps.
Bring the mixture to a gentle simmer over medium heat, continuing to whisk constantly. The curd will thicken noticeably within 2 to 4 minutes.
Once the curd reaches a thick, glossy consistency that coats the back of a spoon, remove the pan from the heat.
Stir in the butter pieces one at a time until fully melted and incorporated for a smooth, rich texture.
For an extra-silky finish, strain the curd through a fine mesh sieve into a clean bowl to remove zest and any bits.
Let the curd cool to room temperature, then cover and refrigerate. It will continue to thicken as it chills.
Store in an airtight container in the refrigerator for up to 2 weeks and use on toast, scones, yogurt, or as a filling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.