Breastfeeding Friendly Cornstarch Lemon Curd
Bright, tangy, and silky-smooth, this lemon curd is the kind of thing you'll want to spoon straight from the jar. It comes together with simple pantry staples — fresh lemon juice, zest, sugar, cornstarch, butter, and a pinch of salt — so you always know exactly what's going into it. That matters a lot when you're paying close attention to what you eat, and this recipe keeps things clean and straightforward with no additives or mystery ingredients to second-guess. The cornstarch acts as the thickener here instead of egg yolks, giving you a beautifully glossy curd that sets up firm and sliceable once chilled. Whisking the butter in piece by piece off the heat is the move that makes it taste genuinely luxurious. Strain it through a fine-mesh sieve for that perfectly smooth, restaurant-quality finish. Spread it on toast, swirl it into yogurt, or dollop it onto pancakes — however you use it, this little jar of sunshine is worth every minute at the stove.
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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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