More Great Recipes: Dessert | Filling

Eggless Lemon Curd

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Member since 2007

Serves | Prep Time | Cook Time


1/4 c. cold water
1/2 c. sugar
3 Tbs. cornstarch
1/4 c. fresh lemon juice
2 tsp. finely grated lemon zest
Pinch of salt

In a saucepan, whisk together water, sugar, cornstarch, and salt until cornstarch is dissolved.

Bring mixture to a boil over medium-high heat, stirring constantly. When mixture thickens.

Reduce heat to low and cook for another minute, stirring constantly.

Pour mixture into a non-metallic bowl and add lemon juice and zest, mixing well.

Allow to cool and thicken at room temperature.

Can be refrigerated, covered, for several days. Before serving, beat thoroughly to a smooth, spreadable consistency.

Amount Per Serving

Calories: 78.8

Total Fat: 0.0 g

Cholesterol: 0.0 mg

Sodium: 0.8 mg

Total Carbs: 20.0 g

Dietary Fiber: 0.1 g

Protein: 0.0 g

Yield: About 1 cup, 2 tbsp per serving

Pairs Well With


The basic ingredients for this delicious spread are usually beaten egg yolks, sugar, lemon juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth mixture. The cornstarch forms the thickening action here, without the cholesterol and fat!

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