Bright, tangy, and silky-smooth, this curd gets its bold pucker from fresh lemon juice and zest, thickened to a glossy, spoon-coating texture with a simple cornstarch base instead of a slow egg-yolk cook. Whisking constantly over the stove brings it from cloudy to translucent in minutes, and a few pieces of butter whisked in at the end give it that rich, velvety finish. Straining out the zest solids ensures a perfectly smooth jar every time, and pressing plastic wrap right onto the surface keeps it glassy and skin-free as it sets. It's an easy make-ahead component for tarts, cakes, or just spooning straight from the jar, and it's a solid pick for anyone keeping an eye on added sugar. The whole batch comes together in one saucepan with minimal cleanup, so it's as practical as it is bright-tasting.
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Whisk together the sugar, cornstarch, and salt in a small saucepan until evenly combined. Add the water and lemon juice and whisk until the cornstarch is fully dissolved with no lumps visible.
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and turns from cloudy to translucent, about 6–8 minutes. Once it begins to bubble, continue whisking for 1 full minute — the curd should be thick enough to coat the back of a spoon and hold a clear line when a finger is drawn through.
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