Butterless Lemon Curd

April 30, 2010
3 Ratings
  • Makes about 2 cups
Author Notes

I love lemon curd but sometimes wish for something with fewer calories. With this recipe I answered my own dreams! It's still totally luscious, I don't even miss the butter. Try it with meringue and berries for a riff on the Pavlova. —gluttonforlife

What You'll Need
  • 1 scant cup fresh lemon juice
  • 1 cup superfine sugar
  • 4 large eggs
  • 1 tablespoon cornstarch
  • 8 tablespoons lemon zest
  1. Strain lemon juice and combine with sugar in a small saucepan. Heat on low and stir until sugar has dissolved.
  2. Place cornstarch in a small bowl and whisk in a few tablespoons of the lemon syrup. Then stir back into saucepan.
  3. Lightly beat eggs in a medium bowl. Remove lemon syrup from heat and pour slowly into beaten egg while whisking briskly. Continue to whisk by hand for one minute.
  4. Return mixture to saucepan. Add lemon zest, and heat on low until it thickens, about five minutes. Remove from heat. Transfer to a container, cover surface with saran (to prevent a skin from forming), and refrigerate.

See what other Food52ers are saying.

  • Suzanne Taylor
    Suzanne Taylor
  • Heather Wadell
    Heather Wadell
  • TheWimpyVegetarian
  • testkitchenette
  • Lizthechef

10 Reviews

Suzanne T. June 29, 2018
I just wanted to thank you for this recipe! I'e used it several times by now, and it's my only lemon curd recipe now! It's just so delicious!
gluttonforlife June 30, 2018
So glad it's still spreading joy! :)
Heather W. May 17, 2014
What is on the outside of curd in the picture?
gluttonforlife May 17, 2014
That's the meringue base of the classic dessert known as Pavlova.
Heather W. May 18, 2014
Thank you for responding! !!!. This is just beautiful.
Thanks for this recipe! I love curds, but am really trying to cut back on butter. I'm trying it this weekend.
testkitchenette April 30, 2010
I make a curd very similar to this , it is lovely! I have done it with lime, orange, and grapefrut as well. Spread on top of Passover sponge cake or eaten with a spoon, it is sooo good!
What a great idea! I'm excited to try this.
Lizthechef April 30, 2010
I'm so grateful for this recipe - have already printed it out. No butter - whoopee!
gluttonforlife April 30, 2010
Let me know what you think...