Beef Free Cornstarch Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of condiment that makes everything it touches taste more special — think toast, tarts, yogurt parfaits, or spooned straight from the jar. The magic here comes from cornstarch rather than egg yolks, which means you get that gorgeous thick, glossy texture without any animal proteins beyond the butter. It's a surprisingly simple swap that works beautifully, and the result is a curd that sets up firm and sliceable-cold yet melts luxuriously at room temperature. Fresh lemon juice and zest do all the heavy lifting on flavor, so the brightness is clean and real — nothing artificial or muted. Whisking the mixture constantly as it heats is the key step that keeps it smooth, and straining it at the end gives you that perfectly polished, professional finish. Store-bought lemon curd often contains ingredients you don't need or want, so making your own means you know exactly what's in the jar.
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Learn more →Ingredients
8 servings
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp fine salt
- ½ cup water
- 3 tbsp unsalted butter, cut into small pieces
Instructions
- 1
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.
- 2
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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