Black Pepper Free Cornstarch Lemon Curd

Bright, tangy, and silky smooth, this lemon curd delivers serious sunshine in a jar using nothing more than fresh citrus, sugar, cornstarch, butter, and a pinch of salt. Cornstarch steps in as the thickener here instead of the egg yolks you'd find in a classic curd, which also means the final texture is beautifully glossy and translucent rather than rich and custardy — perfect for spreading, swirling, or spooning straight from the jar. For anyone avoiding black pepper, store-bought curds and even homemade recipes can be surprisingly risky when shared equipment or spice blends are involved, but every single ingredient here is clean and easy to verify. The method is straightforward: whisk everything together, cook until thick and bubbling, then finish with cold butter whisked in piece by piece for that luxurious, velvety consistency. Straining the finished curd through a fine-mesh sieve gives it that smooth, professional finish you'd expect from a bakery. Slather it on scones, layer it into a tart shell, or use it as a filling between cake layers — the uses are practically endless. Once you see how easy it is to make from scratch, you may never reach for a jar at the store again.

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