Eggless Lemon Curd

Eggless Lemon Curd

Course: Condiment


  • Medium Saucepan
  • Whisk or Large Metal Spoon


  • 1/4 Cup Water
  • 1/2 Cup Sugar
  • 3 Tbspn Corn Starch
  • 1/4 Cup Lemon Juice
  • 2 Tspn Lemon Zest
  • Pinch Salt


  • Mix water, sugar, cornstarch in a bowl whisking together.
  • Add to a medium saucepan
  • Boil until mixture thickens. Stir constantly until mixture thickens.
  • Remove from heat add the juice and peel in a glass bowl.
  • Cool. Can be stored in a glass mason jar in the refrigerator for a month.
  • Stir before using. Use in tartlets or spread on toast.


Can be used for fillings in cupcakes or any kind of cookie.
Eggless Lemon Curd
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