Eggless Lemon Curd

This Eggless Lemon Curd is smooth, sweet-tart, and bursting with fresh lemon flavor, made without eggs for an easy, reliable curd. Perfect for tarts, cakes, macarons, yogurt, or toast, and it keeps well for make-ahead desserts.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 10

Total Time 2 15

Ingredients

Instructions

Cut the lemons, squeeze them, and make lemon juice.
In a small pan, combine unsalted butter, sugar, and lemon juice. Cook over low heat, stirring constantly until the butter melts and sugar dissolves. Grate the lemon zest, add it to the pan, and stir to combine.
In a small bowl, mix cornflour and water until smooth.
Add the cornflour mixture to the pan and cook over low heat, stirring until it thickens to a custard-like consistency. Stir in the condensed milk and mix until smooth.
Transfer the lemon curd to a bowl, cover with cling film, and let it cool completely. Refrigerate for 2 hours before serving.

Notes

Mix the Cornstarch Smoothly: I like to stir the cornstarch and water really well before adding; it helps keep the curd silky with no lumps.

Zest Before Juicing: I always zest the lemon first; it’s much easier than trying to do it after squeezing the juice.

Keep the Heat Low: I cook everything gently over low heat to keep the texture creamy and avoid any scorching.

Add the Condensed Milk Last: I stir it in at the end once the curd is thick; it blends in easily and gives that rich, smooth finish.

Chill Fully Before Using: I let the curd chill for at least 2 hours so it sets properly and gets that perfect spreadable texture.

Nutrition