15-Minute Lighter Lemon-Lime Curd Without Butter
A simplified, butter-free curd made with fresh citrus juice, egg, and sugar. Bright and tangy with minimal ingredients, this lighter version achieves rich, custardy texture through gentle heat and constant stirring. Ready in minutes for tarts, cakes, or spreading on toast.
Ingredients
- ⅓ cup fresh lemon juice or fresh lime juice
- 1 to 2 teaspoon, lemon zest
- 5 tablespoon sugar
- 1 egg, room temperature3 tablespoon cornstarch slurry (cornstarch+water)1:1veganegg-freeeggs-free
replaces binder and body, texture will be thinner
Full guide → - ½ teaspoon vanilla extract
Instructions
- 1
Dissolve sugar into lemon or lime juice in a small saucepan over medium heat. Add zest.
- 2
Lightly beat egg in a small or medium bowl. Slowly pour the lemon-sugar syrup into the beaten egg while whisking constantly.
- 3
Beat for 2 minutes, or 1 minute if using an electric mixer.
- 4
Transfer the mixture back into the saucepan.
- 5
Heat over low heat, stirring constantly, until it just starts to bubble at the edges.
- 6
Remove from heat and stir in vanilla extract.
- 7
Transfer to a small container and refrigerate.
Tips
Use room temperature egg to prevent curdling when adding hot syrup.
Whisk constantly when combining syrup and egg to temper the egg gradually.
Stir continuously over low heat to avoid scrambling the egg.
Good to Know
Refrigerate in an airtight container for up to 1 week.
Make up to 3 days in advance. Stir before use if separated.
Spread on tarts, layer in cakes, dollop on desserts, or serve on toast.
Common Mistakes
Do not skip tempering the egg by whisking syrup in slowly to avoid scrambled curd.
Do not stop stirring during low-heat cooking to prevent egg from curdling.
Do not overheat past light bubbling at edges to maintain smooth texture.
Substitutions
Vegan Options
replaces binder and body, texture will be thinner
Full guide →